Gourmet Meats: The Filet Mignon

gourmet meat The Filet Mignon

 

As gourmet meats, the filet mignon is often referred to by some enthusiasts as the king of steaks, and this is mainly because of its very soft texture—in fact, it is so soft that you wouldn’t need a knife to cut through it since using your fork is more than sufficient. Because of this, it is one of the most ordered type of steaks in many restaurants worldwide, and is even a popular choice for those who want to do their own shopping at meat wholesalers and meat shops.

 

Where Is It Taken?

The filet mignon is actually a part of the tenderloin which is located near the back rib cage of the animal. To be more specific, the filet mignon refers to the tail-end of the tenderloin, thus the term short-loin. If you look at the whole tenderloin, you will notice that the cut tapers to a small and thin tail—this is the actual filet mignon. This is worth knowing because there are butcher shops and meat wholesalers that often sell filet mignon but are actually selling the tenderloin itself. However, the true filet mignon is taken from the thinnest end of the tenderloin.

In fact, the location of this particular cut is what makes it so tender. Because this part of the meat is located in an area that is not weight-bearing, it doesn’t get as much exercise as the other muscles do, thus resulting in a deliciously tender meat.

 

Taste Profile and Cooking Tips

It should be noted that filet mignon will be one (if not “the”) most expensive steak you’ll find in a steakhouse’s menu. But unlike other gourmet meats, the price is generally influenced by the tenderness of the meat and not by its taste. In fact, the beefy flavour is actually reduced with the filet mignon, which is why it is almost always served with sauce or gravy (unless it was ordered by a purist). The sauce will usually be made using or incorporating the pan juices which came out whilst the beef is cooking.

To make the filet mignon more flavourful, filet mignon should be seared with high heat on both sides as this will help to lock in the juices, and then transferred to low heat until the desired doneness is achieved.

If you are looking for excellent filet mignon and other gourmet meats, please feel free to drop by our meat store anytime. As one of the most reputable meat retailers and meat wholesalers in the area, you are guaranteed fresh and high quality meats all the time.

 

 

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Find Italy’s Finest Quality Cured Meats at the Local Free Range Butchery

salumi plate

 

Large numbers of Australians are meat lovers. Many of these people have a taste for some exotic varieties of meat. For instance, several Australians love Italian cured meat products such as salumi. It is easy to confuse salumi with salami. But, the two terms denote distinct products. Salumi refers to a family of Italian cured meat products. In contrast, salami refers to a specific variety of dry-cured meat that is famous in Italy. In the past, finding such meat products in your local markets presented quite a challenge. However, you will easily be able to procure these meat products from your local supplier of quality meats nowadays.

 

What Kinds of Quality Meats Does Salumi Typically Comprise?

Some of the meat products that comprise salumi include:

  • The Salami Range: Usually made of pork, butchers chop or grind these meat fillings finely. They enhance it with fat, before salting the mixture. Thereafter, they season the meat with spices, herbs and wine. Lastly, they stuff it into casings made from natural animal membranes and hang these casings to cure, ferment and dry.
  • Mortadella: This is similar to bologna. It features pale, pink pork with cubes of fat. It has a smooth and creamy texture. Its flavour is similar to ham.
  • Prosciutto: This denotes a wide range of hams, instead of the customary wafer-thin slice of cured pork leg. Speck comes under the prosciutto umbrella too. It denotes a cut from the hind leg of the pig. Butchers salt-cure and smoke it before hanging it to dry.
  • Coppa: This features a vivid red colour and heavy marbling. It is a blend of the smooth texture of prosciutto with a substantially seasoned flavour.
  • Miscellaneous: Other products that come under the salumi umbrella include pancetta, guanciale, lardo and bresaola

 

Obtain the Best Variety of Gourmet and Specialty Meats at the Organic Butcher Shop in Sydney

If you’re searching for the best quality meats in Sydney, your search ends at Campisi’s Continental Butchery. A family owned and operated business, we stock a comprehensive variety of meats and meat-based products. At our store, you’ll be able to find traditional Italian cuts of different varieties of meat. And, if you need contemporary Australian cuts of meat, we can offer that as well. We offer more than 100 distinct types of cuts of meat to our clients. Check out some of our recipes here.


Visit Your Local Butcher Shop for the Best Cuts of Pork

pork meat butcher shop

 

Meat is an essential part of the everyday diet for many Australians. The butcher shop in your neighbourhood will invariably offer you a diverse selection of meat and meat-based products. Many people relish eating pork. But, they might not have a true appreciation for just how versatile this meat truly is. Cuts of pork can be very lean or very fatty. This is why you’ll need to prepare them in a distinctive manner to ensure that your dish is flavourful and sumptuous.

 

Obtain High-Quality Cuts of Pork from the Butcher Shop in the Locality

Some of the most popular cuts of pork include:

  • The Shoulder: This is a versatile cut. People usually cut the fillet into steaks for grilling or barbecuing.
  • The Loin: You could cook this in one piece with the bone. Or, you could debone it, stuff it and roll it up to make a juicy roast. Chops from the loin are ideal for grilling and pan-roasting.
  • The Fillet: This denotes a long, thin muscle found on the inner side of the ribcage. You could cook it whole or cut it into small round pieces and pan-fry it. This is the leanest of all cuts of pork.
  • The Rib Chop: This cut is ideal for grilling or barbecuing. People use it for making rib roasts.
  • The Chump Chop: This cut comes from the rump. A cheap cut, it is versatile, easy to cook and possesses immense flavour and texture.
  • The Leg: Pork legs are low in fat. This is why people often cure them to make ham.
  • The Belly: This is a fatty, but tender cut of meat. It has high fat content.
  • The Cheek: This is a fatty muscle with a gelatinous texture. It is ideal for slow-cooking or braising.

 

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

At Campisi’s Continental Butchery, high-quality products are the norm rather than the exception. At our butcher shop, you will be able to purchase meat products of the finest quality. From pork to chicken, we have it all. In addition, we stock a diverse range of gourmet and specialty meats as well. Unlike other suppliers, we stock only the finest and most superior products. So, whenever you shop with us, you can expect to receive products of the best quality consistently. Check out our diverse range of products here.

 

 

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Picking the Right Cuts of Beef is Essential for Ensuring that Your Dish is Perfect

gourmet-butcher-meat

 

The local butchery is usually the best place to obtain fresh cuts of beef. Many Australians love beef and beef-based products. But, not many of them are aware of the different cuts of this variety of meat. It is worth mentioning that the taste and texture of a piece of beef will vary based on the part of the cow it comes from.

 

An Overview of the Various Cuts of Beef

The cuts of beef that meat wholesalers will typically provide include:

  • The Chuck: This comes from the shoulder and the neck area of the cow. This cut will be slightly tough. But, it will have a great flavour. People usually braise the chuck or cook it slowly with a crock pot.
  • The Rump (or Round): This is a lean cut of meat, with little fat. Located at the back of the cow, near the rear leg, this cut is good for roasting or braising with low levels of moisture.
  • The Brisket: This comes from the breast or the lower portion of the cow. It can be quite tough. This is why many people smoke or braise it.
  • The Ribs: This is one of the finest cuts of a cow. It is juicy and tender. Cook the ribs over dry heat for the best results.
  • The Short Plate: This comes from the front belly of the cow, beneath the ribs. It is fatty and tough because it contains a lot of cartilage. This is why people usually braise this cut.
  • The Flank: This denotes a long, flat cut from the abdominal muscles of the cow. Braising this cut yields the best results because of its toughness.

 

Are You Looking for an Established and Reputed Free Range Butcher in NSW?

At Campisi’s Continental Butchery, you can rest assured about the quality of your purchase. A family owned and operated business, we offer a diverse selection of all kinds of meats. We provide over 100 different kinds of high-quality cuts of meats. At our butchery, you will find a large range of contemporary Australian cuts of meat. In addition, you will be able to purchase traditional Italian cuts of meat too. Besides this, we stock home-styled Southern Italian salumi plates, we can supply those too. From cured meats to various cuts of beef, we have it all. Check out our diverse range of meats here.


Offer a Selection of the Best Cured Meats at Your Next Party

Cured Meats

 

Ubiquitous as they might appear, refrigerators are one of the biggest conveniences in contemporary times. Without fridges, you will not be able to keep your gourmet or cured meats fresher for longer spans of time. in some countries, people resorted to curing meat products. This helped in ensuring a supply of meat that was safe to consume when needed. Nowadays, cured meat products have become an easy way to whip up an assortment of meat-based dishes that have unique flavours.

 

What Kinds of Cured Meats Do Butchers Typically Stock?

When you’re entertaining guests, serving a platter of cured meats is one of the easiest things to do. You could serve a selection of these meats on a charcuterie board along with good quality bread. In addition, serve some olives, jams and pickles to accompany the cured meat items. Some of the most popular kinds of cured meats in Australia include:

  • Bologna: This denotes an emulsified sausage of pork, beef or both. Chefs typically season this with garlic and spices.
  • Bresaola: This refers to air-dried and salted lean beef. Chefs will usually age this quality meat for about three months.
  • Chorizo: This is a coarsely ground fatty pork sausage. The ingredients used for seasoning it comprise hot paprika, salt and garlic.
  • Coppa: This denotes spice-rubbed and dry-cured pork neck
  • Jamon Iberico: This denotes ham obtained from natural foraging black Iberian pigs. Butchers will typically age this for two years.
  • Kabanos: This refers to long, thin air-dried pork sausages. Its seasoning will include caraway and black pepper.
  • Liverwurst: This denotes a spreadable sausage. It usually comprises bacon, pork liver and pork.

 

Campisi’s Continental Butchery – The Butcher Shop with the Best Variety of Meat Products in NSW

If you want the freshest cuts of meat each time, shop only at Campisi’s Continental Butchery. Unlike other butcheries, we follow the highest business standards. This is why you will only get the finest and the most superior meat products when you visit our facility. We source all our products from top quality suppliers and breeders. We do not only source contemporary Australian cuts of beef, pork, lamb and goat. In addition, we offer traditional Italian cuts of meat as well. Moreover, our diverse selection of cured meats will certainly appeal to people with all kinds of gastronomic tastes and preferences. Check out some recipes for meat-based dishes here.

 

 

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Satisfy Your Love for Game Meat by Sourcing it from the Local Meat Wholesalers

free range butcher

 

Every lover of meat will invariably have sampled the usual varieties of meat. These varieties could typically comprise pork, poultry, beef, mutton, veal and lamb. Finding the freshest cuts of these varieties of meat is hardly a challenge nowadays. Most meat wholesalers in your neighbourhood will not only be able to supply the best cuts of these meats. Some of them will also be able to offer meat products that feature these varieties of meat. However, some people relish game meat. Game meat refers to the meat of animals that people typically hunt and kill in the wild. After killing the animals, the game hunters hang the bodies of these animals. This helps in making the meat more flavoursome.

 

What Kinds of Game Meat Can You Obtain from Meat Wholesalers in Australia?

Game meat tends to be low in fat and high in flavour. This is why many people prefer making steaks or stews of this meat. For the uninitiated, game meats possess the same nutrients as those found in a boneless, skinless chicken breast. Some of the most commonly sold varieties of game meat include:

  • Venison: This usually denotes meat harvested from a deer. People consume venison in steaks, sausages, tenderloins and ground meats.
  • Large Game: This refers to meat obtained from bison, buffaloes, moose and bears. It is worth mentioning that each animal will have a distinctive flavour profile.
  • Small Game: This typically refers to meat obtained from rabbits, hares, squirrels and even, porcupines. Rabbits and hares taste better with Italian herbs and seasonings.

 

Campisi’s Continental Butchery – The Leading Organic Butcher in Sydney Where You Can Obtain a Diverse Variety of Meat Products

At Campisi’s Continental Butchery, you will be able to find a comprehensive range of meat products. A family owned and operated business, we sell over 100 different types of high-quality cuts of meat each day. From beef to goat and from pork to veal, we have it all. The quality of our products has made us the meat wholesaler of choice in the vicinity. Our products do not only satisfy the love for meat of the general public. They are in high demand at over 30 local restaurants and delicatessens as well. We specialise in offering traditional Italian and contemporary Australian cuts of meat. But, we stock specialty meat products as well. To know more, call us at (02) 9826 6122.


Dine on Some of the Best Varieties of Meat Obtained from Your Local Gourmet Butcher

quality meats

 

For many people, eating food is an experience worth savouring. In the past, finding exotic or gourmet food products was not easy. So, one usually needed to wait until one’s friends or relatives went overseas and brought back some of these goodies to savour them. These days though, many cities across Australia feature at least one supplier of gourmet food products in a locality. For meat lovers, the local gourmet butcher will usually have in stock a diverse range of gourmet meats. This enables them to satisfy the connoisseur within them, even as they satisfy their pangs of hunger.

 

What Kinds of Diverse Meat Products Will a Good Gourmet Butcher Typically Stock?

Serving gourmet meat products can enhance the entire dining experience. Some of the different types of gourmet meats that you could prepare include:

  • Prosciutto di San Daniele: This denotes an air-dried and cured ham that comes from the northern Italian town of San Daniele. People rub these hams repeatedly with sea salt. Then, they wash and massages these hams to give them their distinctive taste. Lastly, they rub the hams with a mixture of flour, lard, salt and pepper, before air-drying them. This ham has a superlative flavour, with minimal levels of fat.
  • Wagyu Beef: Many chefs consider Wagyu beef as the best beef. This beef is high in omega-three and omega-six fatty acids. It is tender, finely marbled and juicy.
  • Kobe Beef: This denotes beef obtained from the Tajima-ushi breed of cattle in Japan. This beef typically features a specific marbling ratio. It has an exceptional flavour and is very tender.

 

Get the Best Quality Meat from Your Local Butcher in Sydney

Whether you need cuts of beef or pork, Campisi’s Continental Butchery is the place to shop. A family owned and operated business, we’re one of the leading gourmet butchers in the area. We offer a comprehensive range of traditional Italian and contemporary Australians cuts of meat. From pork to veal and from goat to poultry, we stock all kinds of meat. With us, you can expect to receive the freshest meat at the best rates. And, if you have a taste for specialty meat, we can supply that as well. Some of the most popular varieties of specialty meat that we supply includes venison, kangaroo, crocodile and wild boar. To see what’s in stock currently, call us at (02) 9826 6122.

 

 

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Gourmet Meats: Pancetta

Pancetta - Gourmet Meats

 

Everybody loves the taste of crispy fried bacon early in the morning, and many households will usually have a pound (or more) of this in their fridge as it is often a staple part of their breakfast table. If you love bacon, then you may want to consider trying out its cousin—the pancetta—which you will usually find in the gourmet meats section of your butcher shop or meat wholesalers store.

 

What is Pancetta?

Pancetta is what some people would refer to as Italian bacon. It is a cut from the pork belly and cured, in as much as the same way as regular bacon, though there are differences of course which we’ll get into later on.

As for the taste profile, pancetta has a pronounced salty flavour enhanced by the addition of pepper and other spices. This makes it suitable for use in a variety of recipes. It can be used for pasta sauces or added with sautéed vegetables. In fact, it can be used in any other dish as a substitute for bacon. Just a reminder though, pancetta tends to be more salty than the regular bacon, so you may want to take a nibble first to determine if it’s too salty for your taste.

 

Bacon vs. Pancetta

As was mentioned, bacon and pancetta have similarities and differences. The similarity is that they both come from the same part of the pig, which is the pork belly. They are also similar in the sense that one can be interchanged with the other in some recipes.

The difference then lies in the preparation and curing process. In the case of bacon, the pork belly is brined and then smoked. Pancetta on the other hand is prepared by liberally rubbing it with salt and pepper and other spices, rolled and tied with a twine and wrapped in a casing to hold the shape. This is why most of the pancetta you’ll see in the market are rolled into a cylindrical shape. Pancetta is cured, but unlike bacon, it isn’t smoked.

 

Cooking Ideas

Pancetta can be cooked and prepared just as you would bacon. You can have a thick slab of pancetta and throw it into the pan and fry it up for your breakfast. You can also chop them up into cubes or smaller bits and add them to your pasta sauce. You can even wrap them around shrimp or asparagus and then grill the whole thing for a tasty treat. You can also cut pancetta thinly and use them for sandwiches. So if you’re still wondering what to do with your pancetta, just think about how you would normally cook bacon and you’re good to go.

If you would like to buy pancetta or other types of gourmet meats, please feel free to get in touch with us at (02) 9826 6122. You can also leave a message in our contact page.

 

 

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Tips for Perfectly Grilled Chicken Portions

chicken portions

 

Grilled chicken is a staple of many backyard cook-outs and barbeque parties. However, as many can attest, grilling or barbequing chicken portions is no mean feat as there are a myriad of things that can go wrong in the process. Here we’ll take a look at some of the most common problems that you may encounter while grilling chicken and how to deal with them.

 

Bland and Tasteless Chicken

It sometimes happens that people often rely too much on their barbeque sauce and dips when it comes to creating that perfect grilled chicken. However, a perfectly grilled chicken can and should taste great even without sauces. The best way to achieve this is to liberally season the chicken before putting them in the grill. There is also a trick that many chefs use called brining, which is to soak the chicken portions in saltwater solution overnight. This allows the chicken to absorb the salt and contribute to the flavor and at the same time help keep the grilled chicken moist.

 

Burnt Barbeque Sauce

People usually brush the chicken with barbeque sauce as they grill them. They tend to do this throughout the whole cooking process, sometimes even as soon as they lay the chicken portions on the grill. The result is more often than not a burnt barbeque sauce, which actually makes the sauce, and consequently the chicken, taste bitter. What the more experienced chefs do is to hold the barbeque sauce and apply it only a few minutes before the chicken is taken off the grill.

 

Burnt Outside, Raw Inside

This is probably one of the most frustrating things when it comes to grilling chicken. You think the chicken is cooked right, then when you slice or bite into it, you see the inside of the chicken still ridden with blood. One reason why this happens is because of the burnt sauce, which gives cooks the false impression that the chicken is cooked. Another reason is that the grill temperature is too high. To fix this, create two zones in your grill, one with a hot side and another with a cool side. Use the former to brown and crisp the chicken and the latter to thoroughly cook it. When placing the chicken on the cool side, cover it as this traps heat and provides a more even cooking temperature for the chicken.

Grilled chicken is definitely one of the best and tastiest ways to prepare chicken portions, but it does have its challenges. In order to get great tasting chicken though, you’ll need to start with buying fresh and quality meat from your local butcher shop or if you prefer from a free range butcher. If you are looking for such, please don’t hesitate to get in touch with us at (02) 9826 6122. You can also leave a message in our contact page.

 

 

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Top Three Cuts of Beef for Steak

 

butcher sydney

 

Gourmet meats like those used for creating those wonderfully delicious steaks can be rather expensive. Because of this, it is only natural that you’ll want to know what you’re paying for—that is, how is each cut of beef used for steak different from the others. Knowing these details will help ensure that you buy the right kind of beef that you like best, whether that be one with a big beefy flavour or the most tender cut you can find.

 

Tenderloin

First off is the tenderloin, which is also often referred to in some places as filet mignon or just filet. Accordingly, it is the most tender of all the cuts of beef used for steak, and also one that is very lean and has a fine-grained texture. It has a mild beef flavour, but at the same time buttery. The tenderloin comes from the short loin and sirloin and is located under the ribs. Tenderloins are also small and compact, which is why they are cut thicker than other types of cuts of beef used for steak. It should be noted that this is also considered to be the most expensive cut of steak that you can order from a restaurant or buy from a butcher’s shop.

 

Porterhouse

Although it is sometimes called as the T-bone, there are subtle differences between the two, mainly in the size. A porterhouse should be as least an inch and a quarter wide, while a T-bone should only be about half an inch. Either way, this cut of beef comes from the cross-section of the unfilleted short loin, and as the name suggests, has a t-shaped bone on it. Many people love this cut because of the beefy, juicy and buttery taste, as well as the generous marbling that spreads across the whole of the mear.

 

Rib Eye

Lastly, we have the rib eye or as called in some places scotch fillet or entrecote. This cut of beef is taken from the upper rib cage, and has a really super beefy and flavourful taste. When you visit a butcher’s shop and take a look at the rib eye, you will see that it has lost of fat marbling with the addition of large pockets of fat distributed throughout the meat—the very reason why this makes for a really great-tasting and juicy steak.

These cuts of beef are definitely the most popular that is used in making steaks not only in Australia but in the whole world as well. By knowing each of these cuts, you should be able to make better decisions when ordering steak in a restaurant or when you decide to buy some and cook them yourselves.

If you are looking for fresh and quality meats, please feel free to get in touch with us through our telephone line (02) 9826 6122. You can also leave a message in our contact page or pay our store a visit. Whether you’re looking for fresh cuts of beef for steak, pork chops for grilling or chicken for roasting, we have them all for you and more.

 

 

 

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