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  • Mafia Had a Little Lamb

    Mafia Steakout BBQ Rub! Especially designed for smoked beef!! Love that Dark Bark, then you'll love Mafia Steakout! DARK AND RICH 150g Shaker Learn More
  • Pork Power Rub & Grub

    Our Pork Power rub is a finals finisher that won't leave its fans disappointed. With a subtle chilli kick that lingers this rub is sure to earn you some fans at the dinner table. Ingredients: Sugar, Spices, Salt, Chilli, Pepper, Natural Flavours. Blended and packed in Australia (SA) from local & imported ingredients. Learn More
  • Deja Moo

    Description: Our Deja Moo rub puts all the others out to pasture. The winning combination of coffee and spices will turn your next brisket or rack of ribs into an udder delight and really raise the steaks. Ingredients: Salt, Pepper, Sugar, Coffee, Mustard Powder (May contain gluten due to cross contamination when harvesting), Chilli, Garlic, Onion, Spices. Blended and packed in Australia (SA) from local & imported ingredients. Learn More
  • Rub & Grub Sticky Sesame

    Our Sticky Sesame rub is a sure thing when it comes to chicken wings. Sesame seeds, Chinese spices and brown sugar will create the perfect caramelisation on your next chicken dish and have people crossing the road for more. Ingredients: Sesame Seeds, Sugar, Garlic, Onion, Spices. Blended and packed in Australia (SA) from local & imported ingredients. Learn More
  • Jordos Spicy Bbq Sauce

    Jordo's Spicy BBQ sauce is available in a 200ml + jar. Handmade at Jordo's Chop Shop Wanniassa ACT. Keep refrigerated after opening, consume within 6 months of opening. This delight is biased on our secret recipe bbq sauce with the addition of Habanero chilies and other herbs and spices.

    Starts off tasting sweet and savory then the mild heat chili kicks in

    Tastes like: Smokey heaven, sweet, savory, based on some of the famous genuine deep south USA BBQ rib sauces, but better

    Uses: For marinading meat, basting onto meats while cooking to create a thick sauce glaze on your meats (with a basting or paint brush), basting spit meat while spit roasting, dipping sauce for meal and snack foods, delicious gift.

     

    CHAR SUM SAUCE, SOY SAUCE, BROWN SUGAR, THICKENER, herbs and spices, Habanero Chilies CONTAINS GLUTEN Learn More
  • Gift Voucher

    A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in multiples of $10 and are valid for 12 months from date of issue.

    When we receive your order we make the voucher up with all the personalised details you request (see options) and laminate it.

    Your custom made voucher can be either delivered to you or we can deliver the voucher directly to the lucky recipient.

    With over 600 products and services to choose from, you can't go wrong with a gift voucher from Jordo's.

    Bonus: our gift vouchers are also valid at www.canberraspitsandpartyhire.com

    Learn More
  • Jordos Hot Chilli Sauce

    this is an awesome, full flavored, thick yummy sauce made from all natural ingredients. the newest addition to our home made sauce range. made on sweet pink lady apples with the fruity habaneros adding their pow. mixing in the lemon and all natural ingredients this moreish, addictive, tasty sauce is a must for the cupboard. no added water just simmered, blended raw ingredients. This textured, full bodied sauce can be used baist, to cook with or a dipping sauce it will be your new go to. yes it has a bit of a punch folks. Learn More
  • FIRE SLAP BBQ CLAWS (PAIR)

    THE REAL DEAL: Accept no substitutes and choose the best meat claws on the market. Made of heavy duty durable BPA-free plastic material that withstands high heat (heat resistant to 450F/250C). COOK LIKE A MASTER-CHEF: These bbq claws are just what you need when cooking pulled pork, brisket, pork shoulder and butt, chicken, whole turkey, shredded beef, ham and a lot more. Impress your husband, wife and children with DELICIOUS FOOD they love. SURPRISE YOUR FRIENDS WITH GREAT GIFTS: For constantly barbeque lovers, the grill-a-holics in your life and for people that love to harness their inner Wolverine, these high quality meat claws will be the favorite BBQ accessory for years EASY & FUN TO USE: shredding, carving, handling, lifting and pulling apart meat has never been easier. These cooking claws are designed for easy handling and shredding of larger pieces of meat, roasts, turkey, chicken and pork. Just hold your meat with one claw and use the other to shred away. Learn More
  • Butterflied Leg of Lamb

    Butterflied Leg of Lamb Learn More
  • Classic Spring Rolls

    The original takeaway style spring roll Cooking Instructions Deep Fry:- 190 C for 5 mins until golden brown Oven :- preheat oven to 200 C for approx 12 - 15 minutes Ingredients Vegetables (45%) [cabbage,onion], Water, WHEAT flour, WHEAT starch, Animal fat, Saly, Sugar, Onion powder, Flavour Enhancer (621), Celery powder, Spices, Natural Colours (crocin, Crocetin) Contains Gluten Learn More
  • Fresh Turkey Buffe / Buffet

    Premium tasty, tender and succulent turkey buffe available all year round. A buffe roast is a whole bird with the legs and wings removed.

    Note: Available frozen all year round and available fresh during Christmas week and some other times during the year. Free-range option also available (see below).

    Basting Tips: While roasting, baste the turkey in the fat that comes from the turkey with a basting brush, you also might like to wrap the turkey in Jordo's Real Smoked Bacon for extra taste and moisture.

    Please Note:

    Although we pride ourselves on our accuracy, some of the items we sell for Christmas, such as whole ham and whole turkey, come in set sizes. On these products we have provided a weight range for you to select from. While we will do our absolute best to match your preferred size with the right item, please understand that there may be cases where we are unable to do so, and we will need to adjust the price of your order accordingly.

    Learn More
  • $30 Pack - Eggs, Bacon and Sausages Breakfast Pack

    $30 Pack - Eggs, Bacon and Sausages 1 kg Gluten Free Beef Chipolatas Usually $ 12.99 1 kg Gluten Free Real Smokehouse Usually $ 17.99 1 doz HILLTOPS Free Range Eggs 700g' Plus eggs Usually $ 8.00 Limit 2 per customer Learn More
  • Beef USA Ribs / Beef Baby Back Ribs

    Named after their partners in crime the beef usa ribs are as succulent and the pork ribs with the grass fed beef taste. Marinade or plain these are cooked perfectly in the oven at 180 for about 1 and a half hours or until the meat starts retracting on the bone. Also great on grill over coals,l in the weber or in the smoker. Whichever way these popular and versatile delights are cook you will be rewarded. Try making a nice soup too... Learn More
  • Prickle Hill Worcester Sauce

    We produce and sell a variety of jams and sauces from our fresh produce that we grow on the farm. RoyBoy's Worcester Sauce Only the finest and freshest ingredients are added to the Worcester Sauce. Great on meat and fish dishes. Also add to salads for that special taste. Available in 250ml bottles. Ingredients Sugar Plums Brown Sugar Brown Vinegar Treacle Pepper Garlic Ginger Spices & Salt Learn More
  • Crispy Roast Chicken Sausages

    Starting with our Cage Free chicken. We mince it, add the special herbs and spices blend, hand mix it through and then fill and tie them in the thin sausage casings. They kinda taste like a roast skin on fillet torn straight from the the roast. Learn More
  • Failsafe Sausages Chicken

    Hand-mixed and made real failsafe sausages. We use only fresh, natural ingredients, no additives, no flavorings or compounds and for this reason we keep these frozen in 500 gram packs.. For more information on failsafe cooking google 'failsafe diet'.

    Ingredients per batch (and nothing else):
    - 1⁄2 cup salt
    - 650 g rice flour
    - 3 leeks
    - 2 cloves garlic
    - 8.5kg Chicken thigh fillets (free to roam chicken)

    About: These sausages tick more boxes than we can list here and are about the most natural sausage you will ever come across For more info Google failsafe sausages.

    QTY: Approximately 12/kg (thin).

     

    Learn More
  • HILLTOPS Free Range Eggs Plus 700g

    We produce the eggs on a property which also grows sheep and cattle, using rotational sustainable farming. Our pastured eggs are laid by chickens living freely in the paddock, grass-fed, and housed in mobile caravans. The caravans are moved every 2 days to ensure the chickens get new grass and stay in the sun all day. The stocking density is just 45 chickens per hectare. In other words, each chicken has about 180sq.m. to roam around freely. This makes the eggs healthy and delicious. They poach very well and have a flavor and a taste unlike other eggs

    Hilltops Free Range eggs received the Champion ribbon at the Royal Canberra Poultry Show 2018. The professional jury measured and scored all eggs according to 9 criteria, and Hilltops eggs received perfect scores in 5 of those criteria: yolk, albumen, chalazae, freshness, shell texture, freshness, bloom and appearance.

    Beyond Free Range

    The chickens in our Hilltops farm roam around with 180 sq.m. per chicken boasting 45 chickens per hectare. We move their mobile sheds around every few days so they can always enjoy fresh green grass. No barns nor cages. Pastured eggs from happy chickens.

    Clean air, clean food

    Our farm is in the cleanest region in Australia. The chickens feed on lush green grass and bask in the glorious sun, making Hilltops free range eggs naturally healthy and the yolk bright orange.

    Fresh Farm to Table

    Hilltops Free Range eggs are brought to you directly from our farm, fresh and organic. There is minimal transport and storage, no re-sellers nor long distribution chains. From the farm to your table in hours.

    Biodynamic organic

    We rotate the paddocks on our 2,000acres farm between our chickens, Merino sheep and Angus beef cattle. We apply biodynamic and organic farming principles to protect the land and respect the animals.

    Pastured eggs

    'Pastured' means our our chickens are raised outdoors, eat fresh green grass and enjoy the sun and wind on their feathers. They are protected by our Maremma Sheepdogs.

    No additives

    No hormones added, no omega-3 fish additives, no pesticides, no yolk coloring, no GMs. All food grown and produced locally. Naturally produced food for best taste and nutritional characteristics.

    For more information visit the HILLTOP Free Range website

    Learn More

    Regular Price: $8.00 each

    Special Price $6.50 each

    View Details

  • Easy Carve Leg of Lamb

    We start off with one of our traditional grass fed legs of lamb. We take the bone and the fat out of the middle of the leg then tie it up. Leaving the little shand bone to hold onto which makes it 'easy to carve' which gives it it's name. About an hour and a half to 2 hrs at 170-180 degrees makes this mouth watering delight a hit all around. Each roast weighs 1.4kgs - 1.8kgs. Please keep this in mind when ordering To save fights you can always order a couple of extra lamb shanks for the tray too. Try this recipe out... 1½ kg easy carve leg of lamb 80 ml (1/3 cup) extra virgin oil 60 ml (1/4 cup) lime juice 2 cloves garlic crushed 2cm piece ginger, finely grated 2 tsp ground cumin 3 tsp smoked paprika 2 tbsp maple syrup 2 tbsp honey Roasted Vegetables, to serve 1. Place oil, juice, garlic, ginger, spices, syrup and hon ey in a small bowl, season to taste and whisk to combine. 2. Preheat oven to 180C. Place lamb in a roasting pan and brush with maple and honey mixture. Roast lamb for 1½ hours brushing frequently with maple and honey mixture, or until cooked to your liking. Rest for 12 minutes before carving, to serve. 3. Carve lamb and serve with your choice of roasted seasonal vegetables. Save time and place your choice of roasting vegetables in a large roasting pan with lamb and cook at the same time. Remember to cut vegetables into large chunks and even so they do not over cook but cook nicely with the lamb. Learn More

    Regular Price: $24.99 /kg

    Special Price $18.99 /kg

    As low as: $18.74/kg

    View Details

  • Chilli Cheese Kransky

    The Nice taste of our Cheese Kransky with a chilli kick. These fellas have quite a kick to them. Learn More
  • Cheese Kransky

    Made with our free range female pork, Minced medium sized then the ingredients added and hand mixed before being filled out then hung in the smokehouse to cook and. Made like plain Kranskys with the addition of Kraft Tasty cheese . Learn More
  • * SKIN ON* Breast Fillet Chicken Breast Fillets (1/2's)

    Fresh (twice daily) chicken breast fillets AVAILABLE SKIN-ON OR SKIN-OFF (see options).

    See below for free cutting and marinade options.


    Learn More
  • Bacon and Onion Beef Burgers

    Using our Grass Fed premium beef mince and our Gluten Free Bacon we would like to introduce you to our Bacon and Onion Beef Burgers. Great for a flavoursome burger without getting your hands dirty, we have done all the hard work for you Ask us to roll them quarter size for a fresh twist on your traditional meatballs. With onion, white pepper, fresh chopped parsley a dash of worcestershire sauce, these ready to go rissoles are a must do. Learn More
  • Mild Cabana (No Chilli)

    Just like our famous original cabana minus the chilli.

    A subtle smokey flavor followed up with a wholesome savory taste.< Made with our female free range pork blended with our secret herbs and spices then slow cooked and smoked in our smoke house to gently fuse the flavours to bring you pork gold/p> Learn More

  • Camembert & Cranberry Stuffed Chicken Breast Wrapped In Real Smoked Bacon

    Hand made right here @ the Chop Shop. The name says it all. We start with a large chicken breast fillet, cut a pocket and fill it with camembert and cranberry sauce and then wrap it in our famous real smoked bacon. They are delicious!

    Cooking guide: 35 - 40 minutes (or until brown and firm) in a pre-heated oven at 180°c. Alternatively you can pan-fry or BBQ them with no problems.

    Weight: each weighs approx 410gm.

    Thanks to our Facebook community for voting this one in!

    Learn More
  • Liquid Smoke Flavouring 545ml Bottles

    Premium quality liquid smoke flavouring, used for jerky making and other applications that require a liquid smoke taste.

    Also available: Liquid Smoke Flavouring 5L

    Learn More
  • Zammit Roast Beef (deli style) 2 kg - 2.5kg

    Premium quality deli style roast beef cooked and ready to slice.

    About: smallgoods roast beef is cured much like corned silverside and ham but not salty. The result is tender moist slices every time. 

    Learn More
  • Mild Dry Smoked Spanish Chorizo

    Traditional smoked dry Spanish chorizo. Great for slicing into rounds and cooking on the BBQ or pan-frying.

    Heat: mild - no heat.

     

    Learn More
  • Real Smoked Streaky Bacon (American style thin tail bacon)

    Hand-made fresh smokehouse bacon, you can really taste the difference! Streaky bacon is made from the belly only and does not include the loin eye. Streaky bacon is also known as American bacon or fatty bacon.

    Did you know? - Most commercial bacon and cured meats are pickled, boiled, then flavored with liquid smoke flavoring and never actually see a smoke house, ours is smoked in a real smokehouse the old fashioned way. Our Bacon also contains no artificial flavorings (liquid smoke etc) and is gluten free.

    Uses: Great for burgers, in salads, crumbling or an alternative to regular back bacon.

     

    Learn More
  • Jordo's Bacon Jam - 240gm

    Probably the best thing in the world, Jordo's Bacon Jam can be eaten on crackers, toast, hotdogs and pretty much anything you want to taste amazing.

    Contains: no artificial ingredients, all we can say is: BACON, COFFEE, JACK DANIELS, CHILLI, MAPLE SURUP + 5 other ingredients.

    Allergens: gluten-free, nut-free.

    Note: there may be a little fat at the top of the jar as we hot seal them for health and safety reasons. If you don't want to use the fat, scrape it off and discard.

     

    Learn More
  • Bag of veggies ready to roast - Pre-cut vegetables

    Bag of veggies ready to roast. We cut them up for you so all you have to do is throw them in the oven!

    Our mix automatically contains potato, pumpkin, onion, carrot and sweet potato. You can also add capsicum (see options). If there is something you don't want in your mix, please let us know in the requests box below.

    Learn More
  • Porchetta / Porketta - Boneless Pork Loin & Belly

    Fresh Australian Murray Valley pork hormone-free Class 1. Porchetta is the name for a traditional Italian roast that involves rolling a boneless pork loin with the belly attached. It is usually rolled with with garlic, rosemary, fennel and other herbs inside the roll (there are many many variations). Our customers mostly cook them on webber BBQ's but they can also be put in the oven, spit roast, wood fire or smoked.

    This product includes the meat only, the idea is for you to create your own unique porchetta at home. We can stuff and/or marinade them for you with our usual stuffings if you like, please see below for options.

    Size - the minimum size for a propper porchetta is over 3.5kg, anything under 3.5kg will have less belly and will be more like a rolled pork loin.

    Thanks to Pat McKenna for sending in his great photos of his porchetta for all to see!

    Bonus - Bulk discounts, FREE extra crackling and FREE heat-proof meat bands available (see below).

    Learn More
  • Diced Goat

    Australian Murray Valley gold lean diced lamb.

    Tender premium leg cuts great for everything from kebabs and fondue to casseroles, stews and curries. Please choose your cut size below.

    Learn More
  • Goat Shanks

    Great for stewing and baking, these tasty shanks are sure to impress. Now butchered from whole fresh goats daily in-store at Jordo's Chop Shop.

    Weight: each shank weighs approx 300g.

    Learn More
  • Quail Eggs 12pk

    Available year round fresh in 12 packs 130gm.


    Learn More
  • Partridge 2 Packs (400-500gm /pk)

    Available year round. Each pack weighs 400-500gm and contains two birds.



    Learn More
  • Jordo's Chop Shop White Vinyl Window Stickers 200mm

    Official Jordo's Chop Shop car window (external) high quality stickers. Buy some or get one free with any meat order! 

    Free stickers! To get your free Jordo's Chop Shop car window sticker just tell us you'd like one in the final comments box during checkout.

    Learn More
  • Pork Forequarter / Shoulder Roast Piece - Boneless

    Whites Farm. Roasts range from 1.5 - 20+kg

    The boneless 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 appart remove any bones and fat and then pull the meat apart so it becomes a pile of stringy meat. Place on buttered fresh or taosted flat buns with plenty of BBQ sauce. For a similar meal see our PULLED BEEF RECIPE.

    Learn More
  • Grass-fed Diced Casserole Veal

    Swan Hill dry-aged fresh body veal. SAVE - BULK BUY!

    Perfect for casseroles, curries, stews and general slow cooking.

    Learn More
  • Caul Fat

    High quality caul fat from free-range famale pigs.

    What is caul fat?: caul fat is a thin film of fat that covers a pigs intestines. It can be melted down to add moistire to dishes, used to wrap roasts for extra moisture and for sausage casing (rare).

    Learn More
  • La Barre Black Cherry Finishing Vinegar 250ml - ACT Region

    Black cherry finishing vinegar is a rich and complex condiment that can vitalise almost any recipe.

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • La Barre Caramelised Balsamic Vinegar 250ml - ACT Region

    The La Barre caramelised balsamic vinegar will bring warm and luxuriant flavours to any food you add it to. Add it to your La Barre extra virgin olive oil to make the perfect vinaigrette or glaze a roast.

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • Liquid Smoke Flavouring 5L

    Premium quality liquid smoke flavouring, used for jerky making and other applications that require a liquid smoke taste.

    Also available: Liquid Smoke Flavouring 545ml Bottles

    Learn More
  • Salt and Pepper Squid- 1kg frozen bags / Salt & Pepper Squid

    Pacific West salt and pepper squid. Great for entertaining. See pricing for bulk discounts.

    Cooking: Oven, grill, deep fry, BBQ, pan.

    Learn More
  • Crumbed Prawn Cutlets - 1kg frozen bags

    Pacific West crumbed prawn cutlets. Great for entertaining.

    Cooking: Oven, grill, deep fry, BBQ, pan.

    Learn More
  • Prawn Twisters - 1kg frozen bags

    Markwell prawn twisters. Great for entertaining. See pricing for bulk discounts.

    Cooking: Oven, grill, deep fry, BBQ, pan.

    Learn More
  • Fresh Beef / Ox Eyes (price is per eye)

    Fresh cow eyes direct from the abattoir.

    How to buy: the price listed is for one eye. Bulk discounts apply, see pricing for details.

    Uses: great for specialty dishes, scientific / school reaserch.


    Learn More
  • Kiev Cut Chicken Breast Fillets (1/2 breasts)

    Fresh (twice daily) kiev cut chicken breasts (plain, no filling or crumbing). Available skin on or off.

    See below for free marinade options.

    For garlic butter chicken kiev click here.


    Learn More
  • Gluten-free Crumbed Veal Schnitzel

    Fresh veal schnitzel, egged and crumbed in special gluten-free rice crumb.

    Size: our veal schnitzels range from 100-200gm each (small).

    Also available: regular crumbed veal schnitzels.

    Learn More
  • Gluten-free Chicken Breast Schnitzel

    Club-style fresh chicken breast schnitzel, egged and crumbed in special gluten-free rice and corn crumb.

    Size: Weights range from 150-250gm.

    Also available: Regular Chicken Breast Schnitzel.


    Learn More
  • Grass-fed Budget Beef Mince / Fatty Beef Mince (60-70% fat-free)

    Swan Hill dry-aged fresh body grass-fed beef. Minced fresh twice daily, preservative free. Buy In Bulk For A Great Deal!

    Great for: burgers, pet food and recipes that call for mince with additional beef fat.

    Learn More
  • Polambef - Pork, Lamb and Beef Roll

    From the makers of Canberra's #1 turducken comes the original POLAMBEF.

    Worked it out yet? A polambef is butterflied lamb leg inside butterflied beef rump inside butterflied pork leg. The original polambef (our favourite) has raspberry jam and bacon strips inside but you can choose from a variety of flavourings below.

    Note: We use only our top grade pork, lamb and beef to make our polambefs, these are available all year not just at Christmas and Easter.

    Basting & Cooking Tips: Whilst roasting, baste the polambef in the fat that comes from the polambef with a basting brush. You also might like to wrap the polambef in Jordo's Real Smoked Bacon for extra taste and moisture. Aim to cook your polambef for 1hr 10mins per 1kg @ 165°c, for best results use a digital meat thermometer and cook until the core temperature reaches 67 degrees Celsius. If you don't have a meat thermometer you can add one to your cart here.

    Size: Our polambefs weigh between 3-4.5kg each (boneless), please keep this in mind when entering your order amount. Note: we have now reduced the maximum size to 4.5kg to ensure easy cooking and oven fit. If you order over 4.5kg you will automatically be given two rolls equal in weight to make up your desired weight. An average 4.5kg polambef will feed 17-22 people.

     

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  • Chicken Breast Minute Steaks

    Fresh chicken breast slices, with your choice of marinade or plain.

    Size: Each steak weighs between 100-160gm.

    Uses: Great as a low cost steak when BBQing for large groups. These are also good steak to use for breast schnitzels.


    Learn More
  • Grass-fed Diced Steak and Kidney

    We can prepare your beef steak and lamb kidney for you so all you have to do is cook it!

    Uses: Steak and kidney pies, steak and kidney casserole and many more slow cook meals.


    Learn More
  • Chicken Giblets / 2kg per bag

    Fresh chicken giblets (heart, liver, gizzard).

    Size: packed and sold in 2kg bags.

    Uses: pate, souffle, salad, frying, soul food, home made pet food and more.


    Learn More
  • 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.

     

    Learn More
  • Hand Sliced Smoked Leg Ham Off-The-Bone - Jordo's Double Smoked

    Jordo's hand sliced double smoked leg ham. Jordo's Ham is hand cured and double smoked right here in our Wanniassa store! Hand sliced butchers ham is like no other, the ham quality is far superior and the imperfect hand slicing adds a dimension to your sandwiches (we really love sandwiches too).

    About: Gluten-free. Contains no artificial additives, flavours or colouring. Low salt.

     

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  • Smoked Lamb Racks / Cutlets

    Jordo's premium smoked lamb racks and smoked cutlets. Hand cured and double smoked right here in our Wanniassa store! They are great as a decadent snack with your favourite wine or a popular flavour boosting addition to salads and other meals.

    Size: Each rack weighs around 600gm, please keep this in mind when entering your order weight. 

    About: Gluten Free. Contains no artificial additives, flavours or colouring. Low salt.

     

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  • Smoked Chicken Breast Fillet

    Try our smoked chicken breast fillets, hand cured and double smoked right here in our Wanniassa Store! They are great as a decadent snack with your favourite wine or a popular flavour boosting addition to salads and other meals.

    Size: Each breast weighs around 250-320gm, please keep this in mind when entering your order weight.

    About: Gluten-free. Contains no artificial additives, flavours or colouring. Low salt. Please note if ordering free-range smoked breast there may be be a supply delay as we might have to smoke some specially for you. This is because we usually only keep the regular smoked breast on hand.

     

    Learn More

    Regular Price: $24.99 /kg

    Special Price $18.99 /kg

    As low as: $17.49/kg

    View Details

  • Pig Tails / Meaty Pork Tail Bone

    Fresh Australian Murray Valley pork hormone-free Class 1. Average tail is 500g give or take

    Pig tails are rarely used in Australia but are becoming increasingly more popular due to the low cost and large amount of meat found on the bone. They are popular boiled in traditional West Indian dishes, smoking, curries, fried, roasted and more.

    We highly recommend giving them a go as most who do come back again and again for this delicious off-beat cut.

    Learn More
  • La Barre Blood Plum Finishing Vinegar 250ml - ACT Region

    La Barre Olives Blood Plum Finishing Vinegar is made with the finest plums from Young in New South Wales. Splash on a salad or use as a garnish. We hope you enjoy the rich and complex flavour of this wonderful finishing vinegar.

    Try pouring the vinegar on a combination of vegetables such as sweet potato, zucchini and beetroot.

    Ingredients: Plums, sugar, vinegar, cloves, peppercorns, bay leaves, and xanthan gum.

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • La Barre Classic French Style Dressing 500ml - ACT Region

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • Sharpening Stone / Norton Bear Combination

    If you are handy at sharpening your own knives or wish to learn you will need a quality sharpening stone. The Bear stone is the only choice for professionals and those who care for their knives, they feature a coarse side for getting the initial edge on your knives and a fine side for keeping them sharp. Once sharp we recommend a fine (smooth) steel see F-Dick Steel

    For our valued customers who are serious about learning to sharpen knives we are more than happy to give you a beginners demonstration and follow up advice to get you started.

    Brands man vary depending on availability Learn More
  • Fresh Turkey Breast Halves // Un-cooked Skin-on

    Premium tasty, tender and succulent turkey breasts available all year round. Free-fange option also available, see below.

    Size: The breasts come in halves and each half weighs between 1.5kg depending on turkey size.

    Basting tips: While roasting, baste the breast in the fat that comes from the turkey with a basting brush, you also might like to wrap the turkey breast in Jordo’s Real Smoked Bacon for extra taste and moisture.

    Also available cooked, please see Oven Roasted Turkey Breast Fillet Royale

    Learn More
  • Pork Head / Pigs Head

    Breakout River Meats free range. Whole heads range from 6 - 8.5kg

    Uses: Used in making many dishes including roasted pigs head and brawn (and other pressed meats).

    Learn More
  • Crumbed Whiting Fish Fillets

    Crumbed tasty whiting fish tail fillets, very popular and a great alternative to our Beer Battered Flathead Fillets.

    The tastiest way to cook them is in a fry pan with some real butter, but you can also oven, deep fry and even BBQ them.

    Learn More
  • Cooked Frozen Vannamei Prawns 5kg Box

    Great quality and price for feeding larger gatherings at special occasions or during the festive seasons.

    These are in short supply so please give one weeks notice where possible to avoid disapointment. These are size 16 - 20 Learn More
  • Lamb Plucks - Fresh Heart, Lung, Liver & Trachea (all attached)

    Fresh lamb plucks direct from the abattoir.

    Size: average weight is 1-1.4kg each, please keep this in mind when entering your order quantity.

    Uses: student research & dissection, haggis / multicultural dishes, pet food.


    Learn More
  • Black Angus Whole Beef Sirloin / Porterhouse / Striploin - Grass-fed Cryovac

    RH Collinson certified Black Angus Beef.

    RH Collinson's customer satisfaction is ensured by their ability to source and supply quality Black Angus Beef products derived from select Victorian prime Angus cattle. Collinson Black Angus guarantees full traceability from the farm to you the customer. All Black Angus beef is processed in accordance with AQIS, Aus Meat Ltd and RH Collinsons’ approved meat safety quality assurance programs.

    Average whole Sirloin size is 3.8 - 5.2kg, please keep this in mind when entering your order weight.

    We can cut the Loin up for you for no extra charge, please see cutting options.

    With this item being a whole piece we will try to get as close to your desired weight as possible. If it is to much more or less we will need to adjust the weights and either refund you or collect cash... packaging may vary to photo Learn More
  • Bacon Schnitzels ( Davie schnitzels)

    Bacon schnitzels are exactly how they sound - delicious! Because of our awesome bacon and our secret yummy ( egg free) batter mix

    Yes folks the rind is taken off...

    They are a great meal for breakfast lunch or dinner!

    REAL SMOKED BACON INSIDE!

     

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  • Fresh Lamb Tongues

    Fresh lamb tongues direct from the abattoir.

    Size: average tongue weight is 300gm each, please keep this in mind when entering your order quantity.

    Uses: great for specialty dishes. Also available pickled (see option below).


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  • 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.

    Learn More
  • Lamb Forequarter / Shoulder Roast, Boneless & Diced

    Breakout River Meats Cowra lamb. Available as a roast, boneless or diced, see below for options.

    The lamb forequarter is versatile and can be roasted in the oven, thrown in a slow cooker or diced for curries and stews. All of these options are available below.

    See also: Lamb Forequarter Chops.

    Pls Note, Lamb shoulder has veins of fat running through it If you are needing a lean product please select boneless leg of lamb or diced lamb Learn More
  • Grass-fed Beef Brisket Meat / Pulled Beef

    Bergalia Farm Moruya/Breakout River Meats dry-aged fresh body grass-fed beef.

    Uses: Can be used for a rolled brisket roast (pot roast) but is becoming incresingly popular for American style pulled beef, slow BBQ smoking and oven cooking.

    Jordo's favourite:
    Pulled beef recipe - 
    cover 1.5kg of lightly scored brisket with a mix of 1/4 cup brown sugar, 1/4 cup worstershire sauce, 1/4 cup smoked paprika, 1 tbls ground coriander seed, 1 tbls onion powder, 1 tsp chopped thyme, 1 tbls cracked pepper, 2 tbls garlic powder (you can add extra of a flavour if you really like it) 3 cups water. Coat the outer of the brisket and marinade overnight, then slow roast for 12-24 hours at about 90°c or until it falls apart when picked up.

    Pull apart by hands (use food gloves) then serve on rolls with some warmed up Jordo's BBQ Sauce or other homemade BBQ sauce drizzled over the top, see pictures.

    Note: you can also cook for up to 48 hours at around 70°c but check the water situation and add more water and mix juices if needed (depends on roasting dish). If cooking for 48 hours flip the brisket about every 8-12 hours.

    Jordo's favourite #2: Marinade in Jordo's BBQ Sauce, and follow the instructions above.

    See also: The closest meat to Beef Brisket for American style BBQ is Beef Ribs, see the beef ribs section for similar cooking ideas.

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  • Beef Skewers - Juicy & Tender / Free Marinade Options

    Breakout River meats / Bergalia Farm Moruya;Made with grass-fed rump steak these are the real deal.
    Available with your choice of free marinade (see options). SAVE - BULK BUY!



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  • Chicken Skewers

    Chicken fillet pieces (breast also available at no extra charge) covered in your choice of free marinade and then skewered. Ideal for BBQs and easy dinners! SAVE - BULK BUY

    If there is no marinade selected they will come plain as default... Learn More
  • Duck Leg 10 Packs (10x150-180gm legs)

    Now available every day, delicious juicy and tender.

    Also available: Whole Ducks.

    Size: Contains 10x 150gm duck legs, total pack min weight 1.5kg.

    Learn More
  • Duck Breast Fillet 5 Packs (5x 220-260gm breasts)

    Now available every day, delicious juicy and tender.

    Jordo's Tip: If you can vary your dish, try a chopped whole duck or duck legs if you like a stronger duck flavour.

    Size: Contains 5x 220-260gm duck breasts, total pack min weight 1.10kg.

    Please be aware this is a minimum wight quote and the packets can be up to 1.3 kg. As they are weight ranges and if the packs come in heavier we will need to adjust the weight and if they come in lighter than requested we will refund the difference... Learn More
  • Pork Schnitzel / Pork Steaks (no crumbs)

    Fresh Australian Murray Valley pork hormone-free class 1. Average steak size is 70-150g.

    Under-rated in Australia, pork schnitzels are one of the most popular schnitzels in the rest of the world.

    Jordo's tip - Great when cooked in real butter and served with heaps of apple sauce!

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  • Scotch Fillet Minute Steaks

    Average steak weight is 80 - 100g. Buy bulk and SAVE!

    Why have a regular minute steak when you can have the best, a grass-fed scotch fillet minute steak!

    We won't make them from any other cut because scotch minute steaks are hands down the best and we want you to have only the best.


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  • Fresh Ox Kidney (beef kidney)

    Fresh ox kidney direct from the abattoir.

    Size: average kidney weight is 400-600gm each, please keep this in mind when entering your order quantity.

    Learn More
  • Failsafe Sausages Beef

    Hand-mixed and made real failsafe sausages. We use only fresh, natural ingredients, no additives, no flavorings or compounds and for this reason we keep these frozen in 500 gram packs.. For more information on failsafe cooking google 'failsafe diet'.

    Ingredients per batch (and nothing else):
    - 1⁄2 cup salt
    - 650 g rice flour
    - 3 leeks
    - 2 cloves garlic
    - 8.5kg Beef (fresh from the body)

    About: These sausages tick more boxes than we can list here and are about the most natural sausage you will ever come across For more info Google failsafe sausages.

    QTY: Approximately 14/kg (thin).

     

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  • Black Pudding South American

    Fresh black pudding. We usually stock Rodriguez Bros hand made Australian black pudding with an American influence..

    Info: Contains pork blood, spices, pork meat, barley and other grains.

    Uses: Sliced and eaten, often BBQ'd or fried. Serves: 4 4 chicken breasts 4 slices black pudding salt and pepper to season 8 rashers back bacon Method Prep:15min › Cook:30min › Ready in:45min Preheat the oven to 200 C / Gas 6. Cut a pocket in each chicken breast and stuff each one with a slice of black pudding cut in half. Season with salt and pepper. Wrap each chicken breast tightly with 2 rashers of bacon. Place onto a baking tray and cook the the preheated oven for 30 minutes. Serving suggestion Serve with potatoes and veg. Learn More

  • Veggie Patties

    Contains no meat and is not produced in meat a manufacturing area.

    Cooking: BBQ, pan, oven, grill, deep fry. Veggie patties are very versatile.

    Uses: Great for a no meat alternative at sausage sizzles etc.
    Very popular, even our butchers give them the thumbs up!

    Learn More
  • Whole Fresh Veal Calf 22-40kg

    Premium Murray Valley (Swan Hill Victoria) whole veal calf. Please allow minimum 2 working days notice to source this product please Weight range is 22-40kg.
    Take the Calf whole or we'll cut it up for you for no extra charge.

    See product cutting instruction options below for detailed specifications.

    Learn More
  • Whole Free-Range Female Pig 40 - 50kg

    Whole free-range pig, you can really taste the difference

    Take the pig whole or we'll cut it up for you for no extra charge.

    What you get:

    • 2 x Legs - Whole, boneless, diced, pickled and/or chops
    • 2 x Loins - Whole, medallions, cutlets, chops and/or boneless rolled
    • 2 x Bellies - Whole and/or sliced
    • 2 x Spare Ribs - Whole and/or ribs
    • 2 x Forequarter - Whole, boneless, diced, pickled and/or chops
    • 2 x Hocks
    • 2 x Trotters

    The price for this product is the price per kg. Please note this product is sold in whole kgs only. Please see other listings for prices for other sizes.

    Learn More
  • Whole Free-Range Female Pig 30 - 40kg

    Whole free-range pig, you can really taste the difference

    Take the pig whole or we'll cut it up for you for no extra charge.

    What you get:

    • 2 x Legs - Whole, boneless, diced, pickled and/or chops
    • 2 x Loins - Whole, medallions, cutlets, chops and/or boneless rolled
    • 2 x Bellies - Whole and/or sliced
    • 2 x Spare Ribs - Whole and/or ribs
    • 2 x Forequarter - Whole, boneless, diced, pickled and/or chops
    • 2 x Hocks
    • 2 x Trotters
    The price for this product is the price per kg. Please note this product is sold in whole kgs only. Please see other listings for prices for other sizes.

    Learn More
  • Chicken Livers

    Fresh frozen Barter Steggles chicken livers.

    Size: average pack weight is 2kg Please keep this in mind when entering your order quantity.

    Uses: pate, souffle, salad, frying, chopped chicken liver, home made cat food and more.


    Learn More
  • Smokey BBQ Pork Spare Ribs

    Fresh Australian Murray Valley pork hormone-free class 1. Great on the BBQ, pan or in the oven & easy to cook.

    Popularity: Our smokey BBQ pork ribs share the rib popularity prize with our Hickory BBQ Beef Ribs.

    Also available: BELLY / RASHERS for a similar boneless option.

    Learn More
  • Beef Scotch Fillet Steaks (budget / supermarket grade)

    Budget scotch fillet steaks  (cryovac). Average 20mm steak size is 200-300gm.

    Please note: Cryovac (vaccum sealed) scotch is a lower grade (supermarket grade) to our usual dry-aged grass-fed fresh body scotch fillet. For the highest quality please see: Dry-Aged Grass Fed Beef Scotch Fillet.

    Learn More
  • Grass-fed Beef Standing Rib Roast (bone-in whole scotch)

    Swan Hill dry-aged fresh body grass-fed beef. Standing rib roasts are amongst the highest quality and most tender beef roasts availalbe.

    Standing rib roasts are also known as beef cutlet racks or bone-in scotch and can be also be bought as Cattlemans Scotch Steaks.

    Size: Standing rib roasts range from 1-4kg. Please consider this when entering your order weight.

    Jordo's choice: Stuffed with garlic prawns, mushrooms, bacon and shallots then coated in whole-grain mustard and served with a rich red wine reduction sauce. Email jordo@jordoschopshop.com if you'd like further info or recipies.

    Learn More
  • Grass-fed Beef Cutlets / Bone-in Scotch Fillet Steaks / Cattleman's Cutlets / Rib Eye (3-4 weeks dry-aged)

    Bergalia Farm / Breakout River Meats dry-aged fresh body grass-fed beef. Beef cutlets are everyone at the Chop Shop's favourite scotch fillet steak, it has a perfect balance of taste, tenderness and thickness that will win any carnivore's heart over. Beef cutlets are also known as cattleman's scotch, cattleman's chops or bone-in scotch and can be also be bought as a Standing Rib Roast.

    Size: Beef cutlets are about 40-50mm thick and weigh between 400-700gm each (big), they can not be cut any thinner or thicker as they are cut between the bone, please consider their size when entering your order weight.

    Jordo's choice: Either steaks with garlic salt on both sides cooked fast on an ultra hot BBQ grill. Alternatively as a roasting piece stuffed with garlic prawns, mushrooms and shallots and coated in whole-grain mustard, bacon and pastry and served with a rich red wine reduction sauce. Learn More

  • Jordo's BBQ Sauce 500ml + - home made BBQ sauce for meat basting, marinading and dipping

    Jordo's secret BBQ sauce is now available in a 500ml + jar. Handmade at Jordo's Chop Shop Wanniassa ACT. Keep refrigerated after opening, consume within 6 months of opening. Contains no overly hot or spicy ingredients.

    Tastes like: Smokey heaven, sweet, savoury, based on some of the famous genuine deep south USA BBQ rib sauces, but better.

    Uses: For marinading meat, basting onto meats while cooking to create a thick sauce glaze on your meats (with a basting or paint brush), basting spit meat while spit roasting, dipping sauce for meal and snack foods, delicious gift.

     

    CHAR SUM SAUCE, SOY SAUCE, BROWN SUGAR, THICKENER, herbs and spices CONTAINS GLUTEN Learn More
  • Rib Bones (skinny bones)

    Great for small dogs. Can also be used for soup stocks etc but we usually recommend Soup Bones for this.


    Learn More
  • Grass-fed whole beef forequarter

    Bergalia Farm or Breakout River Cowra, dry-aged fresh body yearling beef. Buy a fresh whole forequarter and you will get the best quality available and save heaps of money!

    Size: whole forequarters range from 40-65kg please consider this when entering your weight into the qty box.

    Please choose below how you would like each piece cut. For packaging instructions please tell us in the provided section below.

    Please also see individual product listings for detailed cut descriptions and cooking ideas.

    Learn More
  • Grass-fed whole beef hindquarter

    Swan Hill dry-aged fresh body yearling beef. Buy a fresh beef hindquarter and you will get the best quality available and save heaps of money!

    Size: Hindquarters range from 43 - 60kg please consider this when entering your weight into the qty box.

    Please choose below how you would like each piece cut. For packaging instructions please tell us in the provided section below.

    Please also see individual product listings for detailed cut descriptions and cooking ideas.

    Learn More
  • Grass-fed side of beef (1 hindquarter & 1 forequarter)

    Bergalia Farm Moruya / Breakout Meats Cowra dry-aged fresh body yearling beef. Buy a fresh beef side and you will get the best quality available and save heaps of money!

    Size: Sides (1/2's) range from 90 - 100kg please consider this when entering your weight into the qty box.

    Please choose below how you would like each piece cut. For packaging instructions please tell us in the provided section below.

    Please also see individual product listings for detailed descriptions and ideas.

    Learn More
  • Victorinox & FDick Pro Knife & Steel Pack

    Use the equipment the pro's use at a discounted special pack price.

    This pack includes all of the best quality go-to knives and the best steel available. For more info on each item please see their individual listings in the tool shop - BUTCHERS EQUIPMENT

    Includes:
    *1x FDick Fine Steel
    *1x 20cm Victorinox Chefs Knife
    *1x 25cm Victorinox Butchers Steak Knife
    *1x 12cm or 15cm Victorinox Boning Knife (your choice see below)
    *1x 20cm Victorinox Breaking Knife.

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  • Juicy Lucy Burgers - Over 1 Pound Beef & Swiss Cheese Burger

    The Juicy Lucy burger originated in the American Deep South (as seen on Man vs Food and other tv food shows).

    The Juicy Lucy is a burger comprising of simple ingredients such as heaps of beef, Jarlsberg cheese, salt, pepper, secret herbs and spices. Gluten-free.

    The construction involves creating two patties, placing the swiss cheese on top of the first pattie then placing the second pattie on top and carefully sealing them together. This creates a giant pattie that oozes cheese and blows your mind.

    Serving suggestion: Keep it simple, serve on a bun with grilled onions, pickles and tomato sauce.

    Warning: You are about to purchase a burger pattie(s) that are over 1 pound each (460gm+). You may need to share your burger with a friend or consult your doctor prior to attempting a Juicy Lucy. For more information Google Juicy Lucy.

     

     

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  • Beechwood Smoking Wood Chips - Raucher Gold

    The highest quality meat smoking chips available.

    Size: we are happy to supply any amount but recommend you use at least 500gm to produce good smoke.

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  • Murray River Gourmet Pink Salt Flakes 250gm

    About:

    This pure ancient sea salt contains no additives or preservatives, but is loaded with natural minerals and elements such as magnesium and calcium.

    These natural mineralized brines give the salt a lovely pink colour, as well as a unique and delicious flavour. Our Gourmet Pink Salt Flakes are enjoyed by food connoisseurs the world over.

    Place in a small finger bowl and sprinkle over meals prior to eating. Taste the difference!

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