Greg Bisaro and his team at Waniora Village Butchery in Port Macquarie can now say they are a cut about the rest after his sausages were deemed the best in the state.
At the ACT/NSW state finals for the Australian Meat Industry Council competition in Sydney, on October 13, Mr Bisaro took out the tradition beef sausages category and said it still feels surreal.
“I still can't believe that we won the top prize,” Mr Bisaro
“The traditional beef sausage is one of the most contested categories as every butchery sells a beef sausage.
“It is by far one of the most popular products and I am really proud to say we have the best in NSW and the ACT.”
The win comes after Mr Bisaro took first place at the regional competition in Coffs Harbour earlier in the year where he said he was ecstatic to take the win after only being back in the game for a year.
“It was surprising but really great to take out two of the meat categories at the competition in Coffs Harbour,” he said.
“It was only the second year I have entered the competition and last year we placed with a third and equal second.
“So for this time around to win two categories and take second in another two is great.”
He said it was great to know he was able to compete with the larger businesses particularly in the major cities.
“It is really great to think I am competing against the best in the business from right across the state and I think it really does put Port Macquarie on the map,” he said.
“It is awesome to know the product we are producing here is among the best in the country.”
With the win, Mr Bisaro now heads to compete at a national level in Perth in March.
“I am not sure how I will get my sausages to the other side of the country but I am excited to compete with butchers all over Australia.”
On the night, another local butcher, Port Meat Store, took out third place in the angus beef burger category.
Larry Dickson from Port Meat Store said they were still happy with their result and are proud to use locally sourced produce.
"It was a great experience and a good result,” Mr Dickson said.
“Burgers are always big, it's a big category in the food industry. It's good to be recognised as having such a high quality product.
“We have a secret recipe, but in terms of the meat itself we don't add any fat trimmings or anything like that. It's quite lean, probably 95 per cent lean beef.
“The average barbecue these days has burgers involved. It use to be just sausages but we find burgers are just as big."
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