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

campisi butchery


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



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.

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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Chicken Portions Basics: Chicken Breasts

chicken portions


When it comes to chicken portions, chicken breasts remain to be one of the favourites among many shoppers everywhere. This is mainly because chicken breasts are known to be the most nutritious and best-tasting parts of a chicken. Aside from being one of the best sources of protein, there are many other benefits that comes with cooking and eating chicken breasts.

In general, chicken meat has lower fat content than any other types of common commercial meat. However, take note that the way you cook it will affect this factor. For instance, deep frying chicken breasts (or any other chicken portions for that matter) will definitely increase the fat content of the chicken meat. Still, chicken breasts will still have lower fat content than any other chicken portion even if it is cooked this way. This makes it the ideal chicken portion for those who are watching their fat intake. It is also said that chicken breasts contain no carbohydrates, making it suitable for people on a no or low carb diet.  But aside from this, there are many other vitamins and nutrients which can be derived from chicken breasts, such as the following:

Vitamin B3. Also known as niacin, this vitamin is essential for converting carbohydrates into energy, and one serving of chicken have been found to provide at least 70% out of the recommended daily dietary allowance needed by the body.

Vitamin B5. Vitamin B5 or panthotenic acid works the same way as vitamin B3, converting fat and carbohydrates into energy that the body needs. Aside from that though, panthothenic acid also helps in promoting healthier skin and nails. Typically, a serving of chicken breast should cover at least 10% of the recommended daily allowance.

Vitamin B6. It has been found that chicken breasts are one of the best sources of vitamin B6, which is vital in the formation of certain chemicals as well as the red blood cells in our bodies. In addition, it helps to convert glycogen into glucose, providing energy readily available for use should the body need it. In general, a typical serving should contain at least 30% of the recommended daily allowance.

Aside from these vitamins, other essential nutrients can be derived from chicken breasts like amino acids, phosphorous, potassium, and selenium to name a few.

For all these reasons, you should definitely consider chicken breasts the next time you’re looking over the chicken portions counter in your local butcher shop.

If you are looking for chicken breasts, chicken thighs, or any other chicken portions and other types of meat from a free range butcher, please feel free to drop by our shop or give us a call 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 as we can.




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Why Buy Your Meats from a Local Butcher in Sydney

butcher sydney


So you’re torn between buying meat from your nearby grocery store or a local butcher in Sydney, eh? Well, buying from a grocery may have its own conveniences, but there are certainly more good reasons for buying your meat from your local butcher, and here are just a few of them.

You’re Sure You’re Getting Quality Meats. One of the common problems with buying meat from the frozen goods section of a supermarket is that you don’t know if you’re paying for quality meats or not. This isn’t the case with a local butcher. A local butcher in Sydney worth his salt will always know where his produce came from – what farm the animal was raised in, what it was fed, and many other pertinent information. They’ll even slice and grind the meat in front of you so you can see for yourself the quality and freshness of the meat you’re buying.

A Wide Range of Meats. Sure, grocery stores carry a range of meat in their stock, but you will have better chances of finding your meat of choice in a local butcher. This is especially true in the case of wild game which only comes seasonally. Your local butcher in Sydney can even tell you when exotic and game meat will arrive in their store so you can plan your quail or venison night well ahead.

Top Notch and Personalised Service. Buying meat from a local butcher in Sydney can prove to be a very rewarding experience, especially when you see how friendly they are to their patrons. This should be expected since they basically live in the same community they service. They can give you tips about how to cook a particular cut of meat, or even share their own recipes with you. In some instances, they even offer cut to order meats and delis.

Helping Your Community. Buying from a local butcher in Sydney, or even from a local fair to farmer’s market, allows you to help the people in your community. And that’s just not pertaining to the butchers but also to the local hog, cattle, or livestock farmers. By keeping your dollars local, you are contributing to the economic growth and welfare of your community and its residents.

If you’re on the lookout for a free range butcher or a local butcher in Sydney, please feel free to visit our shop or call us up at (02) 9826 6122. You can also leave a message in our contact page and we’ll have our friendly staff answer any questions you may have about our products.




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Top Reasons to Buy Your Meat from a Free Range Butcher


free range butcher


Nowadays, meat lovers have become incredibly interested in ensuring the quality of their meat products. People are conscious about what they eat, and how fresh their food should be. In such a world, pre-packaged meat, generally available at grocery stores and supermarkets, is slowly going out of fashion. A trusted free range butcher shop, such as Campisi Butchery, is where all the action at- and this is a bandwagon you should definitely jump on!


Why You Should Start Shopping At Free Range Butcher?

There is a reason why you should make the switch and start shopping from free range meat wholesalers as soon as you can. Not only will you be assured of the freshest meat delivered right to wherever you want, you will also be ensured meat that is cruelty and chemical free. These are healthy meats, cut and cured to meet all your requirements. A free range butcher’s supply would keep you healthy, and would infinitely improve the taste of all your meals. Let us assure you, once you start getting your meat from ‘Campisi Butchery’, you will definitely not want to go back to eating supermarket meat again!


How Do You Shop At Meat Wholesalers?

It is pretty simple to shop at renowned meat wholesalers, such as Campisi Butchery. You just have to follow the same steps you always follow! Choose the kind of meats you want, and how you want it to be cured. This way, you will get the meat in the perfect condition. Moreover, experienced butchers will always be at your service to help you make an informed choice.

This meat is free-range so make sure you follow the instructions that come along with the meat. If you follow the storage and the preparation instructions as given by the butchers, you will be able to preserve the meat for a longer time, and ensure that it does not go bad.

So, what are you waiting for? Visit Campisi Butchery and get all the meats you want immediately, and enjoy the widest selection of free-range meat available at the best meat wholesaler’s shop!



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Quality Meats: Tips to Choosing the Best Rib Eye Steak

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Every steak house would never, ever be considered a steak house if it doesn’t have a delectable and rich in flavour rib-eye steak on its house menu. In fact, for many of these steak houses, a well-cooked rib-eye steak complemented by their own in-house gravy is considered to be their crown jewel. If you are planning to cook your own rib-eye steak though, whether to impress a guest or to simply enjoy your own version of home-cooked rib-eye steak, then the first thing you’ll want to do is to make sure that you buy rib-eye, and here’s how you can go about in doing that.


Look for Abundant Marbling

Experts say that one of the classic and most obvious signs of a top notch rib eye steak is the marbling. If you see abundant veins of fat running through the meat, this is a sign that what you’re looking at are quality meats. Look for little white dots of fat evenly distributed throughout the muscle as well, which is different from the large fat deposits found in the muscles. This will allow you to enjoy a gorgeous, rich and very meaty flavour.

Remember that much of the meats’ flavour will come from the fat, and a good rib-eye steak should definitely have that much marbling or fat to ensure that there is enough moisture to keep the meat juicy and prevent it from drying out while cooking.


Go for Thick Cuts

Whether you’re shopping for rib-eye steaks for yourself or for the whole group, always go for the thicker cuts. Experts may have different recommendations as to how thick your rib-eye should be, but in general, most of them will agree that is should be something between one inch and one and a half inch thick. This same principle also applies to other steak cuts and quality meats. The reason is that thinner cuts can easily be overcooked, which will sometimes leave you with a dry and charred strip of meat as the moisture will easily escape while cooking.


Looking for Premium and Quality Meats? Drop by Our Shop and We’ll Take Care of Your Needs

One of the best ways to ensure that you get a rich and flavourful rib-eye steak is to buy them only from reputable free range butchers and meat shops. Doing so will help to ensure that the meat are fresh and delectable all the time.

If you’re looking for the best tasting rib-eye steaks and quality meats, we just may have what you’re looking for. Aside from rib-eye steaks, we also have other steaks and cuts that you’ll definitely love, including:

For more information about our range of quality meats products, you can get in touch with us through our telephone line (02) 9826 6122. You can also leave a message in our contact page and we’ll be sure to get back to you real quick.



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Chicken Portions 101: Kinds of Chicken Meat Cuts (And How to Cook Them)

chicken portions


Like any other kinds of meat, chickens also have their own particular cuts. There are several cuts of chicken, as you may have observed when you visit your favorite free range butcher shop (or any other meat shop for that matter). These cuts may actually vary from one shop to another, but the ones outlined below are some of the most common cuts that you will see.

Half- Cut Chicken. This is simply what it says it is – a whole chicken cut in half. The chicken is split from front to back, thereby leaving each half with a wing and a leg. Like whole chicken, one of the best ways to cook half-cut chicken is to roast it.

Breast Quarters. This chicken cut includes a portion of the breast, the back and the whole wing. There are many different ways to cook breast quarters which includes roasting, grilling, and several others. You can also bake them, but you may want to baste it more in order to keep and add moisture. Remember, this is all white meat, and certain cooking methods may leave it dry and lacking in flavour.

Split Breasts. Chicken breasts are cut from the breast quarters, separating it from the wings. These are sold with or without the bones and the skin. Chicken breasts can be grilled, baked, or pan-fried. Again, be careful of overcooking it since it may dry out. They are also great for sandwiches (you’ll need to flake them though).

Wings. Chicken wings are cut from the shoulder and includes everything else up to the tip of the wing. However, many butchers cut the tip out. The wings can be divided further to smaller units – that is, from the shoulder to the elbow – and are sold as ‘wing drummettes’.

Whole Leg. This portion of the chicken includes the thighs and the legs. There is another cut quite similar called ‘leg quarters’. However, unlike leg quarters, the whole leg cut doesn’t usually include a portion of the back.

Thighs. These are parts of the leg which are cut above the joint of the knee. Like split breasts, thighs can be deboned and sold without the skin.

Drumsticks. This refers to the lower part of the whole chicken leg, cut from the knee to the hock. This is probably the most popular portion of the chicken, as it is commonly used in ‘fried chicken’ served in many fast food restaurants worldwide.

Again these are the common chicken portions you will see in the meat shop. If you’re looking for fresh and excellent chicken meat, lamb, beef, or pork, 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).




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Tips from Professional Butchers in Sydney: How to Tell if Lamb Is Fresh

lamb - butchers sydney


Mutton, yearling mutton, baby lamb or spring lamb – consumers and butchers in Sydney may call them by different names. Nonetheless, they are one of the best and most popular kinds of meat available owing to their delectable taste. However, like any other kind of meat, their taste will largely be affected by their quality and freshness. If you’re planning to shop for some lamb meat for tonight’s dinner or for the weekend, here are some tips to help ensure that you get fresh and great tasting lamb meat.

Visual Inspection

The first thing that you’ll want to do is to look at the lamb meat for any signs of spoilage. Fresh lamb meat is supposed to have a nice, bright colour. If the colour looks a bit faded or washed out, then there’s a chance that the meat is not fresh. The particular cut or part where the meat came from may affect the colour, but whatever cut or part, it should always have a rich and vibrant colour. In addition, look for any sign of discolouration and spotting. These can be signs that the meat has been mishandled or that it’s old. You should also look at the texture and the grain of the meat and check that it’s tight and uniform. Broken meat grains can also be signs of low quality meat or mishandling. Aside from the meat itself, check the fat which should be white and not yellowish.


If you are satisfied with how the lamb meat looks, that does not mean that you should consider it fresh right away. In fact, there are many scrupulous sellers who will try to sell you lamb meat which have been treated or gassed with carbon monoxide (which makes the meat have this very bright reddish hue). So aside from visual inspection, you should also try smelling the meat. This should be easy if you’re buying from a butcher since the lamb meat is displayed outright, but can be a bit challenging if you’re buying those lamb meat packed in cellophane and Styrofoam in grocery stores. What you can do though is to poke a small hole in the packaging and sniff from there. Fresh lamb meat should have no rancid smell, and the smell shouldn’t be too strong as well.


There are certain benefits of buying lamb meat from a butcher in Sydney instead of a grocery store. In line with the above, you can easily smell the lamb meat and determine if it is fresh or not, and you can also touch the meat with your bare hands – which brings us to the third way of determining if lamb meat is fresh or not. When scrutinizing lamb meat, try pressing the meat and the fat with your fingers. Fresh lamb meat will be firm to the touch, and retain no marks when you remove your fingers (old lamb meat will cave in if you press it). In addition, scrape a portion of the meat with your nails. If you get a slimy film on your nails, then the lamb meat is probably not fresh.

These tips are mostly applicable if you buy lamb meat from free range butchers in Sydney (as opposed to buying them packed and refrigerated from grocery stores). If you’re looking for fresh and excellent lamb, beef, or pork, 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).



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Free Range Butcher: 8 Interesting Facts about Butcher Shops

butcher shop


Renowned butcher shops are rather interesting for a number of reasons. Meat lovers visit them on a regular basis, yet they do not think about them a lot. In fact, these free range butcher shops have an amazing history, and are really fascinating. So, want to know what makes your butcher shop so special? Read on, and be amazed by these facts.

  1. Butchery is an ancient art. In fact, they have existed since the earlier Paleolithic times. The first evidence about butchers was found in Holon, an area in southern Israel.
  1. The earliest butchers used stone tools to cut their meats.
  1. Archaeologists unearthed some animals, dating back to 3.4 million years ago, who showed signs of being carefully cut for consumption! That’s right. Your butcher shop is practicing an art that has been around for 3.4 million years.
  1. The first butcher’s guild (like a union) in the entire world was established in 1272 in England.
  1. Butchery is considered a fine art, as a person in the field has to be trained in a number of special methods, including cutting, scalding, packing, preparing and storing the meat.
  1. A trusted free range butcher shop, such as Campisi Butchery, is not only good at cutting and preparing the meat, they are also experts at customer care and satisfaction.
  1. Butchers usually undergo cooking classes to better understand the meat, and the way it has to be cut for different dishes. They are more aware of food than most people in the world.
  1. Are you not sure what kind of meat you should get? Or what meat products would be good for you? You can ask the butcher. You will get meat recommendations, and tips on how to best prepare them.

As a trustworthy free-range butcher, we at Campisi Butchery know exactly how big an impact our job has on people, and that’s why we are so dedicated to this craft. After all, every person deserves to have the best cuts of the finest meat!