Butcher Sydney: 4 Things You Should Know About Buying a Leg of Lamb

leg of lamb


Leg of lamb is probably the most versatile and delicious cut of meat you can find at any butcher in Sydney. Though lamb meat is certainly not the cheapest, leg of lamb can provide you a great value for money. Besides being the largest cut, it consists of a number of different bones and muscles that give it a unique taste and an unrivalled versatility.

For instance, some of its parts like ‘round’ and ‘lean’ can be cooked quickly and served right-away. On the other hand, there are parts such as shank that taste better when cooked over a prolonged time because of the presence of collagen in connective tissues.

If you’re looking to enjoy leg of lamb, Campisi Butchery is the best butcher in Sydney to get the highest quality meats without burning a hole in your pocket.  Let’s have a look at some of the factors you should keep in mind:

  1. Always choose a properly dressed leg of lamb without any unnecessary parts like hip bone and tail attached to it.
  1. If you go for a bone-in leg of lamb, you have two options to choose from – sirloin-end and shank-end. If you’re familiar with the cuts of lamb, you may know that the sirloin-end leg of lamb would consist of the portion from its hip to the knee while shank-end leg starts from its ankle and ends at the calf bone.
  1. For people who prefer more convenience, bone-less leg of lamb is a good option. You can easily lift it and put it into the oven as it is lighter than the bone-in lamb. Secondly, you can determine the quantity you need for your party more accurately with bone-less option. Thirdly, you can easily cut it into pieces of any shape and size.
  1. Know the difference between lamb and mutton. A goat or sheep above one year of age is usually referred to as mutton. Leg of mutton is significantly heavier, tougher and less flavourful than the leg of lamb.


For more tips, visit Campisi Butchery weekly – the most trusted butcher in Sydney today!


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What Is a Salumi Plate?

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Many people mistake salumi plate for a salami platter, thinking that it must be a typo or something. This is why some restaurants often change its name on their menu to avoid confusion. But what exactly is a salumi plate?


Salumi Defined

The term salumi refers to Italian-style cured or preserved meats and in ways synonymous to the famous French charchuterie. As such, a salumi plate is basically a platter of different kinds of preserved meats, often sold and served as appetizers in restaurants. These meats can either be salt-cured, smoked or even fermented.

In most cases, these would be made from pork. However, they can also be made from other types of meat like beef, lamb and others. In most restaurants, a salumi plate would include different types of cured or preserved meat in the platter. There are restaurants though that would serve only one particular type of meat, like a pork salumi plate for instance.

As mentioned earlier, people tend to think of a salumi plate as mispelled salami platter. Technically speaking though, a salami is a type of salumi since a salami is basically a type of cured meat. So don’t be surprised when you see salami on that salumi plate you ordered.


Make Your Own Salumi Plate at Home

In many cases, you can make your own delectable and delicious salumi plate right at your own home. You don’t have to spend a fortune on a restaurant just to get a taste of this sumptuous dish. Well, not unless you really want to or would like to see and taste how those classy chefs serve them.

The ingredients for a satisfying salumi plate are easy to acquire as well. Just go to your favorite butcher shop in Sydney and grab your choice of cured meats. Grab some prosciutto along with some culatello, plus other kinds of cured meat that you fancy, and you’re good to go. Some knife work and a pretty platter may also be required for presentation if you’re into that.

Now, if you are looking for a butcher shop in Sydney that sells great tasting, high quality cured and preserved meats for your salumi plate, please don’t hesitate to drop by our shop. We have a wide range of cured and preserved meats you can choose from. We are located at Fifteenth Ave., West Hoxton NSW. We are open from 7:30 am – 5:30 pm on Mondays thru Fridays and from 7 am – 1 pm on Saturdays.

To learn more about our range of meat products, do get in touch with us. You can call us up through our telephone line at (02) 9826 6122. You can also leave a message in our contact page.


Meat Wholesalers: Save Money when Buying Meat

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When visiting groceries or butcher shops, shoppers usually see whole dressed chicken sold alongside smaller chicken portions. Buying the smaller portions of course can be more convenient and may seem practical. However, what many don’t realize is that it’s more practical to buy the whole chicken (or the whole pig or any other animal) than buying the cut out portions. Why so?


More Portions, More Flavour

Buying whole animals from meat wholesalers and butcher shops has a great advantage. That is, you are able to keep those parts which aren’t usually included in pre-packaged retail meat. This includes the bones and the fat, which are usually trimmed off from the meat.

Now, you may ask why you would want to keep these if the butchers themselves discard them. One reason: flavour—yes, using the bone (and marrow) and fat can make most dishes more flavourful. You can also use them in making soups and stocks, something which many cooks actually do. Many restaurants that buy wholesale meat from meat wholesalers usually make their soup stocks using these ‘unwanted’ portions.


Buying Small Animals Wholesale

Poultry products like chicken, quail, turkey and others can be bought whole from butcher shops and meat wholesalers. The same is true for small animals like rabbits. These can be bought home in a bag and be butchered and cut to smaller portions at home. It doesn’t even require advanced slaughtering and butchering skills to do so. If you’re really interested, you can go online and watch videos on techniques on how to properly do this.


Buying Bigger Animals Wholesale

Bigger animals though like cattle, pig, sheep and others may require a different approach. If, for example, you are having a large roasting party, you can buy the whole animal from meat wholesalers and butcher shops. If you have the right tools and are pretty handy with knives, you can do the butchering yourself at home. However, you can also ask them to butcher them for you, though additional fees may be included in your purchase.

Also, bigger animals like those mentioned above are also sold in parts at wholesale prices. They can be bought in half and even quarter carcasses. You can then cut these down into smaller portions and freeze them for a later time. Keep in mind though that not all meat wholesalers and butcher shops sell them this way. Thus, you’ll want to ask them first if they do before putting your money down.

So the next time you’re out shopping for meat, do consider purchasing wholesale or whole meat. In most case, you’ll get more bang for your buck by doing so.


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Considerations when Buying Wholesale Meat from Meat Wholesalers

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Buying wholesale meat is certainly a great option considering the price. This is because they’re sold in much lower prices than when buying retail. However, before you visit a meat wholesalers shop, do keep the following in mind.

Plan Your Meals

Before you start thinking about going to the butcher shop, take some time to plan your meals first. This will help you to identify what types of meat to buy and how much of them should you buy. Meat wholesalers will definitely be glad to sell you as much meat as they possibly can. However, they are also concerned about their customers buying too much at any given time. In some cases, the excess meat just spoils in their customer’s fridge and goes to waste.

When planning your meals, be sure to take inventory of any meat left in your fridge. This way, you can limit your purchase to the ones that you don’t have. This is one of the ways to ensure that you stick to your budget while shopping in meat wholesalers shops.

Buy Only What You Can Consume

Buying meat from meat wholesalers does not mean having to buy huge amounts of meat at a single time. In a large restaurant for example, you should only buy those that you can cook in the immediate future. This will ensure that you don’t end up with spoiled meat, which can cut deep into your bottom line.

Consider Proper Storage

Buying wholesale meat doesn’t necessarily mean that you’ll have to cook the right away. In many cases, those who buy from meat wholesalers end up keep the meat in the freezer anyway. If you find this case familiar, be sure that you have ample space in your fridge or freezer.

Buying wholesale meat is one way of keeping your purchasing costs down. However, you need to keep the considerations mentioned above to ensure that you don’t end up with too much meat than you actually need. If you are looking for meat wholesalers or an organic butcher in Sydney, do get in touch with us. You can call us up through our telephone line at (02) 9826 6122. You can also leave a message in our contact page and we’ll be sure to get back to you soon.

Also, please don’t hesitate to drop by our butcher shop. We are located at Fifteenth Ave., West Hoxton NSW. We are open from 7:30 am – 5:30 pm on Mondays thru Fridays and from 7 am – 1 pm on Saturdays.


Is Buying Meat from a Butcher Shop More Cost-effective?

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One reason why many people often shy away from buying their meat from a butcher shop is the price. This is especially true for those who are shopping of a rather limited budget. As such, they prefer to buy those pre-packaged meats sold in large groceries and supermarkets. In many cases, these pre-packaged meats sold in such places are a little less expensive. This is why they are so attractive to the types of grocery shoppers described above.

However, are these pre-packaged meats really more cost-effective compared to those fresh meats sold in a butcher shop? All things considered, do they really provide you with value for your money? If you’ve been buying pre-packaged meat for some time now, should you continue doing so? Or is it time to make some changes to your meat buying habits?

Cost-effectiveness can mean a lot of different things to different people. In general though, it is about getting the best value for your money. In many cases, fresh, high quality meat from a butcher shop can provide you with that.

Meat sold in the butcher shop need not cost more than those sold in the grocery stores or supermarkets. For instance, a high quality chuck steak will cost less in the butcher shop than a low quality rib eye steak sold in the supermarket. Why such a comparison, you may ask.

The point is that you shouldn’t always settle for what other people say. Instead, take the time to explore your options. For instance, you can buy low quality rib eye at the supermarket, but won’t feel satisfied after eating it. It won’t take long before you realise how much of a waste that was.

But when you buy an affordable meat from a butcher shop like a high quality chuck steak for instance, there’s a high likelihood of you feeling happier about your purchase. You may even find that it is more satisfying than the cheap, low quality rib eye at the supermarket.

If you are looking for fresh and great tasting meats or a free range butcher in Sydney, our butcher shop is here to answer your call. Here at Campisi Butchery, we pride ourselves in providing our customers with high quality meats at affordable prices. We have a wide range of meats products available like pork, chicken and beef. Aside from these, we also have veal, lamb, spatchcock and several other types of meat.

To learn more about our range of meat products, do get in touch with us. You can call us up through our telephone line at (02) 9826 6122. You can also leave a message in our contact page and we’ll be sure to get back to you soon.

Also, please don’t hesitate to drop by our butcher shop. We are located at Fifteenth Ave., West Hoxton NSW. We are open from 7:30 am – 5:30 pm on Mondays thru Fridays and from 7 am – 1 pm on Saturdays.


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Cuts of Beef: Chuck Steak

cuts of beef sydney butcher


Many would argue that the best cuts of beef for steaks come from the rib and loin areas. However, bear in mind that they also tend to be the most expensive ones. But if you want to have great steak without having to dig deep into your pocket, consider other cuts. Take a look at the chuck steak for instance.

The chuck sits above the rib and includes part of the beef shoulder. They are one of the most reasonably priced of all the cuts of beef cooked as steaks. But that doesn’t mean that they’re not flavourful because they actually are.

However, chuck steaks are kind of tough or not as tender as other cuts of beef. One reason for this is that there are a number of intersecting muscles in it. This causes the grain to change several times in a single cut.

There are several ways to get around this issue though. For instance, some people marinate chuck steaks to tenderize it before cooking. Also, experienced butchers apply certain cutting and carving techniques when preparing these cuts of beef. This helps reduce the number of intersecting grains in a single cut, thus reducing the toughness level.

Also, applying proper grilling and cooking techniques will ensure its tenderness. Thus, when it comes to chuck steaks, try to stay within the medium rare or medium range.

Chuck steaks come in several varieties, and though they are all good, some varieties are simply better than others. Some beef meat wholesalers and butchers may label these in different names. However, they all come from the same section mentioned above.

All in all, cooking or grilling chuck steaks will require more attention and care than other cuts of beef. However, when you consider their price and what you get for it, it actually makes good value for money.

To ensure that you get good quality chuck steaks, be sure to get them from knowledgeable butchers. They know how to properly carve chuck steaks that ensures tenderness. Also, take the time to learn how to properly grill a chuck steak. Again, chuck steaks require a different cooking and grilling approach compared to other cuts of beef.

If you are looking for flavourful chuck steaks or other cuts of beef at reasonable prices, do drop by our meat shop. We are located at Fifteenth Ave., West Hoxton NSW. We are open from 7:30 am – 5:30 pm on Mondays thru Fridays and from 7 am – 1 pm on Saturdays. You can also call us up at (02) 9826 6122 for all your enquiries.


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Gourmet Butcher: What’s a Spatchcock?

spatchcock sydney butcher


If you’ve ever gone to a gourmet butcher shop, you’ve probably seen on of those ‘spatchcocks’ in the chicken section. At first glance, it would look like a normal dressed chicken—that is, until you take a closer look.


What’s a Spatchcock?

In general, a spatchcock is a young chicken (usually three weeks of age) that is prepared by means of spatchcocking. However, it should be noted that other types of poultry can be spatchcocked as well. A skilled gourmet butcher can spatchcock quails and other small birds and poultry whose bones aren’t difficult to cut through.


How Do You Spatchcock Poultry?

Spatchcocking refers to a specific way of preparing chicken, quail, and other small birds and poultry. In general, a gourmet butcher makes use of a strong pair of kitchen shears as their primary tool in spatchcocking. If you’re interested in spatchcocking your own chicken, you’re going to need a similar tool. Here’s how you go about in doing it.

First, place the chicken breast facing down on a chopping board. Using the shears, cut away the backbone of the chicken. The backbone is discarded—unless you can think of other uses for it. Lastly, flatten the chicken by pressing down on it. And that’s basically it.

Sure, you can spatchcock your own chicken at home. But why go through all that trouble when you can buy spatchcocks readily at the meat shop? If there aren’t any, try asking the gourmet butcher to spatchcock a chicken or poultry from one of their displays.


Why Buy Spatchcock?

There are many reasons why spatchcocks are one of the most favoured quality meats. For one, they provide for a quicker cooking time. This is true whether you grill, broil or roast them.

But perhaps the most important reason why spatchcocks are so popular is because of their taste profile. Because of the chicken’s young age, spatchcocks are more tender and succulent when they are cooked. Also, they have a more delicate texture and flavour compared to the regular dressed chicken. This taste profile is what puts them along the roster of other quality meats.

There are certain issues that you need to be aware of though when grilling or roasting spatchcocks. That is, they tend to dry out easily. To keep this from happening, be sure to marinate the spatchcocks first before putting them in the grill or in the oven.

If you’re looking for fresh and delicious spatchcocks or other quality meats, please feel free to get in touch with us at (02) 9826 6122 or visit our shop (shop hours are indicated in our contact page).

Get Premium Quality Steaks from Your Local Butcher Shop

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Quality meat products are not always easy to find. Most neighbourhoods in each city of Australia will typically feature a number of butcher shops. But, not all butcheries offer a diverse range of products. This is why it’s best to look around before you find a butcher shop that meets all your requirements. The best butcheries will not only offer the freshest and finest cuts of meat. They will also supply an enviable range of products including steaks, cured and gourmet meats.


How to Buy the Best Steaks from the Butcher Shop in Your Neighbourhood

Cuts that are ideal for steaks will be tender and feature lots of marbling. Some of the best cuts of beef for steak will usually come from:

  • The Tenderloin
  • The top sirloin
  • The T-Bone and,
  • The rib eye or the entrecote


Butcheries and supermarkets usually offer a wide range of steaks. Look for steaks that feature the terms ‘rib’, ‘strip’ or ‘loin’ in the name. Similarly, for tender and flavourful steaks, look for little flecks of fat that occur naturally in the muscle of the meat. Known as marbling, these flecks of fat serve to enhance the flavour of the meat considerably.

Some butcheries might classify their steaks with the terms ‘prime’, ‘choice’ and ‘select’. In this scenario, opt for ‘prime’ quality steaks for the best quality steaks, followed by ‘choice’ and then, select’. Similarly, supermarkets might necessitate purchasing readymade steaks of the standard thickness. However, visit your local butchery to get steaks of the right thickness – approximately 1.5 inches. Lastly, consider dry-aged beef steaks as opposed to wet-aged ones. This is because dry-aged beef steaks will usually have concentrated flavours while being tenderer.


Campisi’s Continental Butchery – Your One-Stop Destination for All Kinds of Quality Meats

Campisi’s Continental Butchery is the most famous butcher shop in West Hoxton, NSW. We specialise in providing all kinds of Italian & Australian cuts of meat, in addition to a myriad of meat products. A family owned and operated business, we can give you any cut of beef, pork, veal, lamb, goat and poultry. When you shop with us, you can expect to receive the finest and the freshest meat and meat-based products. The quality of our products has made us the supplier of choice to over 30 local restaurants and delicatessens in the area. For more information, call us at (02) 9826 6122.


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Make Delectable Dishes with the Best Cuts of Beef

beef steaks cuts of beef


Relishing a well-prepared meat-based dish can be a delight like no other. Beef refers to the meat that comes from cows and bulls. Despite coming from the same animal, each cut of beef has different characteristics. Butchers often differentiate between cuts of beef based on the flavour, tenderness and toughness of the cut.


A Guide to the Various Cuts of Beef

During the lifetime of the animal, each part of the animal’s body will develop differently based on the amount of work that specific part does. As such, each type of cut will have varying levels of fat, muscle and connective tissues. Thus, the parts of the body that work the hardest will feature higher levels of fibre and sinew. Some of the most common cuts include:

  • The Chuck and Blade: This cut is tenderer than stewing steak. It is ideal for use in stews and for braising.
  • The Fore Rib: This cut features good marbling throughout the flesh. It has a superb fat cover on the outside, which makes it ideal for roasting.
  • The Sirloin: This prime cut is ideal for frying, grilling and barbecuing. The beef fillet comes from this section too. It is the best cut of beef because it is tender and very lean.
  • The Rump: This cut is not as tender as the fillet or sirloin. But, despite being cheaper than those cuts, it offers a far superior flavour.
  • The Silverside and Topside: Both these cuts are very lean. This makes them suitable for cutting into steaks for frying and grilling.
  • The Flanks: The thick flank is good for slow roasting. The think flank features ample fat marbling, which makes it moist and flavourful. Both are good for frying.


Campisi’s Continental Butchery – The Meat Wholesalers Par Excellence in NSW

Whether you need the best cuts of beef or veal, simply shop at Campisi’s Continental Butchery. With us, you’ll only find the finest and the freshest products on the market. Unlike other butcheries, we only source our products from the leading breeders and suppliers. These professionals give us access to their prime stock. Because of this, we only offer the most superior products on the market. From beef to veal and from lamb to goat, we can offer you a diverse range of meat and meat-based products at our facility. To know more, call us at (02) 9826 6122.


Campisi Butchery – What Makes This Italian Butchery Outstanding?

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At Campisi Butchery, our passion lies in creating high quality tremendously delicious gourmet meats. From precisely traceable sources to the unmatched craft of our experienced butchers to unparalleled cutting skills, we are proud of our every product. Our unrivalled quality meats and excellent customer services are just a few of the qualities that make us the most sought-after Italian butchery in Sydney.


Campisi Butchery: An Italian butchery for Free range, organic and irresistible meats in Sydney

Each and every cut you’ll find at Campisi Butchery is a work of art – handpicked from the most trusted sources where animals are raised using ethical practices. We enjoy great relations with farmers and producers who know the importance of ethically and sustainably raising animals and how it eventually impacts the final taste and texture of meat. They treat animals with respect and care they deserve and pick the best breeds available in Australia.

By following these practices, we make sure that all the products available in our butchery can be easily traced back to the original source. With our free range and grass fed meats, you can actually experience quality in every bite.


Combining Time Tested, Traditional Cutting Methods with Advanced Technology

We are an experienced gourmet butcher, and one of the few butchers who are still passionate about traditional butchering craft. Using the best breeds is one of the components of this craft.

There are a number of steps involved in our butchering processes to ensure the tenderest, juiciest and tremendously delicious meat to our customers.


Campisi Butchery: The Leading Gourmet Butcher in Sydney

When it comes to meat, most of us know that taste and variety is the key. In addition to a wide range of raw meats, Campisi Butchery is also well known for an array of scrumptious gourmet meats. Created by some of our most experienced butchers in Sydney, our gourmet meats are all you need when you want to add a little more adventure and zing to your life.

We keep rotating these special items so that you can enjoy the freshest, spectacular rare cuts that are difficult to find anywhere else. No wonder we are the best butchery for meat lovers in Sydney. To know more about our offerings, visit Campisi Butchery today!