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New Googong Delivery Run!
Great news Googonians! Jordo's Chop Shop is now delivering to Googong every 2nd and 4th Tuesday of the month. Simply select the delivery option when checking out. Any questions, please don't hesitate to give us a ring.
All of our meat is free range and grass fed, sourced from the fine pastures surrounding the Breakout River abattoirs and also through the Murray Valley region.
All of our tender, 3 week dry aged beef, succulent lamb and juicy pork, have low mileage to the abattoirs and free range life and gentle handling. This ensures prime quality from the paddock to your plate.
All meat is cut fresh when you order and we are so proud of what we do we offer a money back guarantee on everything we sell.
Jordo's Chop Shop, Canberra's Online Butcher
ENJOY THE DIFFERENCE
Uriarra deliveries - 1st and 3rd Tuesday of the month, Royalla and Googong 2nd and 4th Tuesday. These deliveries will be leaving the shop at 5.30 pm.
NOW 11 DELIVERY RUNS PER WEEK - Now delivering Monday to Saturday more infoWeekly Specials:
Pork Forequarter / Shoulder Chops
Australian Murray Valley pork hormone-free class 1. Average chop size is 300g+.
Large pork forequarter (shoulder) chops are definitely a shop favorite. They have plenty of meat and have a great piece of crackling on the side. Also available: Pork Shoulder Roast.
Steggles fresh chicken wings.
Recipe idea: Simple honey soy wings. Mix soy sauce, honey and minced garlic with wings to your preferred taste and heat in a large wok until the meat is falling from the bones. Serve on brown rice and drench the rice in the extra sauce from the wok.
Lamb Backstrap Fillets
Australian Murray Valley gold lamb backstrap fillets.
Our backstraps are the fillet meat from our trim lamb cutlets, therefore they are the 'top of the range' lamb cut.
Size: Each pack weighs between 400-650gm and contains 2x fillets (frozen).
Hand-made fresh in-store in our gourmet smokehouse.
Cooking tip - Best grilled on the BBQ and then thrown on a roll, they can also be boiled or pan-fried.
Jordo's Fresh Spanish Chorizo Sausages - Medium Heat
Jordo's traditional fresh Spanish chorizo is our #1 no expense spared premium fresh sausage and is our hands down favourite. They can be cooked and served as a whole sausage, can be added to salads or pastas and can be used in many other dishes.
We are proud to make this entire premium sausage from scratch and use only pork, beef, pepper (3 types), salt, paprika, garlic, red wine vinegar, red wine, brandy (lots) and fennel seed.
Heat: Medium pepper heat.
Please not our flavoured sausages come in 1kg frozen packs, please keep this in mind when entering your order quantity. This allows us to keep a large variety of sausage types as well as increasing availability. Our sausages are fresh-frozen as soon as they are made and have a 7 day life once de-frosted.
Smoked Speck / Belly
Hand-made and smoked fresh in-store in our gourmet smokehouse. Our speck contains no artificial flavourings (liquid smoke etc) and is gluten free.
Note - Most commercial speck and cured meats are pickled, boiled, then flavoured with liquid smoke flavouring and never actually see a smoke house. Ours is smoked the traditional way and you can really taste the difference.
Grass-fed Chuck Steak
Swan Hill dry-aged fresh body beef. Average steak weight is 350-450g. See below for free dicing options.
Cooking with chuck steak - Chuck is best slow cooked. This breaks down the connective tissue which tenderises the meat and creates the gravy for your casserole. It has a great flavour that is unique from other similar cuts like Gravy Beef and Shin and when cooked right has a texture that feels more tender and juicy to chew than other braising steaks.
A Chop Shop favourite recipe - Guinness Stew / Pies -
Lightly coat 2kg of diced chuck with flour, salt and pepper then brown using tablespoons of olive oil (chilli infused if you have some) in a stock pot. Add 2 diced onions, 3 chunky cut carrots, 1 small diced sweet potato, a handfull of chopped mushrooms, 2 handfulls of celery chunks, 7 tablespoons of tomato paste (or a small jar), around 1-1.5L Guinness, 3 beef stock cubes or equivalent real stock, 5 bay leaves, 1 cup chopped flat leaf parsley. Slow cook with lid on for 3-10 hours then remove lid and reduce sauce to thicken when you are ready to eat. If you are after beef and Guinness pies you can pour the stew into pie pots and cover with puff pastry or make a base and lid for a whole pie. Serve with mash.
Grass-fed Beef Eye Fillet
Swan Hill dry-aged fresh body grass-fed beef. Average 40mm steak weight is 150-200gm and average whole fillet is 600-1100gm.
Eye fillet / beef tenderloin is the top-of-the-range beef steak and and can also be used for a premium roast.
Jordo's original recipe - Deluxe beef welington:
Cut a keyhole pocket in a whole fillet, stuff with garlic butter mushrooms & shallots. Then coat the fillet in raspberry jam, then seeded mustard over the jam and wrap the whole thing in bacon and roast. Email [email protected] for more info or to have your recipes displayed here to share with the meat community.
Pork Forequarter / Shoulder Roast Piece - Bone-in
Australian Murray Valley pork hormone-free class 1. Roasts range from 1.5 - 20+kg
The forequarter makes a great tasty roast, with plenty of crackling.
American BBQ fans: This is the correct meat to buy for making pulled pork.
Jordo's easy pulled pork recipe -
Place and mix the following in a slow cooker for 12-24 hours (depending on cooker) or alternatively slow cook on your webber/smoker/BBQ:
3 teaspoon vegetable oil
3-4kg pork forequarter roast or pork belly
2 cups of regular BBQ sauce
1 1/4 cup apple cider vinegar
1 cup chicken stock
1 cup brown sugar
2 tablespoons mustard powder
3 tablespoons Worcestershire sauce
2 tablespoons chili powder
2 extra large onion, chopped
6 large cloves garlic, crushed
1 tablespoon dried thyme
Flat hamburger buns (this will make 15+ rolls)
Once the meat has fallen apart remove any bones and fat and then pull the meat apart so it becomes a pile of stringy meat. Place on buttered fresh or toasted flat buns with plenty of BBQ sauce. For a similar meal see our PULLED BEEF RECIPE.
Bacon Bones (smoked meaty bones for pea and ham soup)
Hand-made, salted & smoked fresh in-store in our gourmet smokehouse, gluten-free.
Uses - Pea and ham soup, soup stocks, broth flavouring.
Contains no artificial colouring or flavouring.
Jordo's Home Made Butter Chicken Pies
Our tasty home made butter chicken pies are made from scratch @ Jordo's and contain no artificial flavourings or additives. Buy some and the quality and flavour will speak for itself. Contains gluten and traces of nuts.
Note: we rotate our pie flavours so if you see one you like buy a few because you probably won't see them in the store for another couple of months (sounds like a good sales pitch but we ain't lyin'!).
Cooking: Heat in an oven for 20-25 minutes @ 180°c.