Newspaper article Coffs Coast Advocate (Coffs Harbour, Australia)

Chef Knows Meat

Newspaper article Coffs Coast Advocate (Coffs Harbour, Australia)

Chef Knows Meat

Article excerpt

CAL'S BUTCHERY: Owner Calvin Taitumu looks after locals with an offering of fresh meat and top cuts.

WHEN Calvin Taitumu looks at a side of beef or lamb or a fresh fish, he sees the meat and fish from a chef's perspective, as well as with a butcher's eye.

That is because the owner of Cal's Butchery and Fresh Seafood at Moonee Marketplace received his early trade training in hospitality.

aOn paper I'm more qualified as a chef than a butcher,a Cal said.

He has been on the retail side of food since arriving from New Zealand 17 years ago in 1995 and now operates two butcher shops a Cal's Butchery and Fresh Seafood at Moonee Marketplace and Nambucca Plaza establishment Cal's Plaza Butchery at Nambucca Heads, run by his wife.

New Zealand-born Cal grew up on a farm in the North Island's Coromandel district and his first experience with meat was slaughtering and butchering beef on the family farm for home consumption.

He has also worked in management, arriving at one hotel to wash dishes and leaving as the manager.

Locally, Cal helped to run Nambucca's well-known V Wall Tavern before going into business for himself.

aI put my chefing and hospitality experience into the meat cabinet and I understand what restaurants want as well as the home cook,a he said. Cal and his friendly staff also create a variety of ready-to cook meat meals.

aWe have 20 to 30 minute meal-prepared cuts, ready to throw into the oven, on to the barbecue or into the casserole dish, which makes dinner simple and economical, especially for families,a Cal said.

aWe are not a boutique butcher shop but a lot of cuts we do here you would not see in other shops.a

One of those is scotch on the bone a scotch fillets ready to be seared then gently sizzled on the barbecue with the lid down for a moist and tender steak. …

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