Top qual­ity con­tin­ues

Isis Town and Country - - Expert In Your Field -

THE Childers Butch­ery has long been a wel­come ad­di­tion to the lo­cal busi­ness com­mu­nity, with the Everett fam­ily op­er­at­ing it for 50 years.

In April 2015 it changed own­er­ship, and Jamie and Cathy Rush have con­tin­ued to show­case their pas­sion for qual­ity prod­ucts while still main­tain­ing the ex­cep­tional ser­vice for which Childers Butch­ery has al­ways been known.

Jamie and Cathy are proud to have just cel­e­brated the butch­ery’s first birth­day since tak­ing over and they are so happy with the sup­port they have re­ceived from the lo­cal com­mu­nity.

In the first year Childers Butch­ery wel­comed An­drew Koep­pen as a full-time butcher and just re­cently em­ployed a young lo­cal, Zachary Vel­la­cott, as an ap­pren­tice, mak­ing for a great team.

Jamie said the ma­jor­ity of the prod­ucts sold at Childers Butch­ery were sourced from lo­cal farm­ers and sup­pli­ers which helped keep the money in the lo­cal com­mu­nity.

“With our ‘fresh is best’ motto our prod­uct range has increased dra­mat­i­cally and now in­cludes a wider range of fresh meats through the dis­play case,” Jamie said.

“The fresh oys­ters have been a real hit and we plan to con­tinue to make these avail­able.

“We also have a wider range of seafood now in the freezer sec­tion, along with some rab­bit and quail for those who pre­fer some­thing a lit­tle dif­fer­ent.

“We still have the free range chicken, lo­cal farm fresh pork and lo­cal farm fresh beef, while also hav­ing a greater range of old fash­ioned hams and small­go­ods, a sup­ply of prepacked and frozen foods.

“Added to that are some sim­ple ex­tras such as lo­cal hon­eys and sauces that can com­ple­ment our meat and free range eggs.”

There is a new dis­play shelf stock­ing a great va­ri­ety of spices, cur­ries and sprin­kles.

“So we have spe­cially cut rib fil­let, a large array of gluten free sausages, lamb sausages, lamb swag­man rolls and premium top-grade rump.

“The last 12 months has seen a vast rise in the cost of beef and we have tried very hard to ab­sorb much of these price rises.

“A great way to save on the cost is to buy in bulk, for ex­am­ple sides or quar­ters or bulk packs.”

For the lo­cals who may have their own cat­tle, Childers Butch­ery pro­vides the ser­vice of private kills, where your beast is re­turned to you cut and pack­aged as you re­quire.

The team at Childers Butch­ery would like to thank the com­mu­nity for its con­tin­ued sup­port.

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