Butcher snag­ging more wins at comp

Central and North Burnett Times - - NEWS - Philippe Co­querand philippe.co­querand@cnbtimes.com.au

MUN­DUB­BERA Butcher­ing Com­pany has snagged a win in three cat­e­gories at the Wide Bay-Bur­nett Rel­ish Food and Wine Fes­ti­val in Mary­bor­ough.

The team won the Sausage King ti­tles in 2007 and placed highly in many other cat­e­gories in the past.

They hope to con­tinue their fine form, and may be on the way to win­ning more awards at the Royal Ekka Show in Septem­ber.

Mun­dub­bera Butcher­ing Com­pany owner Tim Dug­gan said he was im­pressed with the team.

“The whole team did very well,” Mr Dug­gan said.

“We won the beef, lamb and con­ti­nen­tal cat­e­gories in Mary­bor­ough.

“It was the first time we’ve ever won the con­ti­nen­tal cat­e­gory and we are very pleased with how it went.”

He said his team went to great lengths to pro­duce the best qual­ity meat for its cus­tomers.

“It’s the ex­act same beef sausages we sell to our cus­tomers, the lamb is cracked pep­per and Worces­ter­shire and the con­ti­nen­tal is a cheesy bratwurst,” Mr Dug­gan said.

“This cheesy bratwurst, we haven’t been mak­ing it for very long, but we’re very happy with how it’s turned out, so we had some suc­cess with that.”

Mr Dug­gan said a good sausage came from qual­ity in­gre­di­ents.

“You don’t pick up the trims off the floor or put rub­bish into a sausage to get rid of it. If you want to sell a good sausage you’ve got to put qual­ity prod­ucts and qual­ity in­gre­di­ents into it,” he said.

Around 11 butch­ers en­tered the beef sausage com­pe­ti­tion at the week­end.

“I imag­ine any butcher that would en­ter, would en­ter their beef sausage as that’s the one you want to win,” Mr Dug­gan said.

“The beef is like the 100 me­tres in the ath­let­ics or the 100 me­tre freestyle in swim­ming, that’s the premium.”

MEATY WIN: Mun­dub­bera Butcher­ing Com­pany owner Tim Dug­gan be­ing pre­sented the award in Mary­bor­ough.

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