We love to hear from our customers. Feel free to
email us sales@superbutcher.com.au

January 2012

On Sunday morning, my wife & I turned up to pick up the Ham, Ducken (tried it last year & loved it), & some Christmas Chickens for ourselves & one of my sons that we had ordered online.

The service, as usual was spot on, but the reason for my email is to mention that whilst your guy went back to get the Ducken, I carried out the Ham & Chickens to my car. On the way to the car two different employees on their way to Smoko each asked me if I needed a hand, had a smile & a “Happy Christmas”, when I told them that I was fine.

I thought that their attitude & friendliness was just terrific, & it reflects the service that we have received at Yatala over the last couple of years. Please let your people know that the “service with a smile” that we always get, is very much part of the reason that we continue to deal with Super Butcher, our thanks go to them all! To you, your family & all of your staff, Have a safe & happy Christmas & a wonderful New Year.

Peter & Leola

August 2011

Hi Andrew,

Gail & Myself have just returned from a 4 week holiday in your sunny state of Qld. We spent a couple of nights staying at Coomera, and while there paid a visit to your Oxenford store and purchased a quantity of meat for our youngest daughter, which was accepted with great delight.

A couple of days on, we again made a visit to your Oxenford store to purchase some meat to take to our eldest daughter at Redbank Plains. We enquired about having a leg of lamb boned and butterflied (enough for about 8 people ) so I could roast it on an Auspit setup I have. Ben, the store manager stepped up and offered to do something special for us, and this is what he did. He trimmed 2 small legs from a lamb, boned & butterflied them, then proceeded to make up a mash/marinade paste by placing in a freezer bag, a quantity of fresh rosemary leaves, about 5 cloves of garlic & a splash of rice bran oil. Ben then proceeded to pulverise this with the smooth side of his mallet. This paste was then rubbed into both the butterflied legs, and then they were placed together, rolled up tightly, and then Ben very meticulously string tied them together.

This I did on my Auspit setup over half a Toohey's keg and using mangrove root charcoal. It took 3 hours to medium and was absolutely delicious, and was I the boy of the day for the final result. (Prior to roasting the lamb on the spit, it had about 2 to 3 days to permeate the flavours of the rosemary/garlic mash)

On our way home from Qld we dropped in once again to the Oxenford store, and purchased some nice cuts of meat to transport home in our esky. Your kind staff, namely Jackie and Steve cryo-vacced our order, so water would not damage the meat while in the esky, during the 2 day trip back to Sydney. Steve, when he realised we were from Sydney went about explaining the weekend deal about to happen with the $200 boxes of high grade beef. Because we had been away and would not have got your email on this deal, we were fortunate enough to be able to secure an order over the phone while still in Oxenford. We arrived home on the Friday, and Saturday arvo the box arrived. All was good, and we sliced it all up today and labelled it etc. before placing in our freezers.
Cheers for now,
and ” Oh what a feeling “ ( oops, that’s for Toyota ) so “ Oh what a taste sensation “ might be Ok for your beef.

Brian & Gail
NSW

June 2011

Hi Andrew

I have been buying your meat for a few years now and I have been lucky enough to have travelled around the world for 22 years of my life. 12 and a half years on passenger ships and 9 and a half with Qantas (steward and catering) to eat at restaurants all around the world who get awards for their service and good food.

Well that’s what I get from you except you go further. Your prices are hard to beat. Your meat is delicious, your advice is great and every week you email all your customers with the latest.

Your staff are just great even though they can’t say SIX correctly.

So I want to thank you for all the great meals I have been able to afford and also provide for my friends .

Kindest Regards
Clive

December 2010

I decided to try out the Birkdale store for a change. Rocked up with the boss on board and started perusing the goodies.

Noticed a cryovaced Black Angus Blade, at I think $7.99/Kg, and with the permission of the Quartermaster, acquired it to do some pot roasts etc.

As I was breaking it up I noticed this thing is marbled. Sliced a couple of steaks off the upper trapezious (yeah, the small side of the blade) and whacked them straight in the pan. Absolutely tender.

Anyway, back to the pot roast. Decided to do the first one in the slow cooker. Smothered it in seasoned flour, browned it on all sides and placed it on a bed of sliced onions in the slow cooker. Half filled the cooker with boiling water, dropped a few rough sliced carrots around the sides and put it on high.

Took the seasoned flour and the pan drippings and mixed them together over a low heat, adding enough beef stock (made with a cube) to cook the mixture to a thick paste. Poured this thick mixture over the top of the roast as a cap. Added 1/4 cup of worcestershire sauce and when the cooker reached temperature (just bubbling) turned it on low and left it for about 2 hours.

Came back to check on it, applied the obligatory skewer test and it slid straight back out again. The skewer that is :-)

Wow, it's cooked already. Had trouble getting it out of the cooker with a pair of tongs and had to put it down quickly before it fell apart. Used the bar mix to blend the juices, carrots and onions left in the cooker. The cap created by the flour mixture I had poured on the Black Angus Roast had thinned down nicely to a sauce consistency. Set the roast aside, turned the cooker back to high and put potatoes, carrots and sweet potatoes (that had been par boiled previously on the side) in
the mixture to finish cooking.

This piece of beef was a classic example of what the Americans call Pulled Beef.(when the meat comes apart with a fork). Served with the veges from the cooker that had been soaking up the juices and green peas, the meal was absolutley delicious. The sauce left in the cooker was partially used to mask the meal.

Back to the problem. You really should label this product.

Warning:- Exceeds expectations :-)

Dennis L.

November 2010

Hi just thought I d send you a quick note to say thank you for all the great specials and your expertise in teaching us about our meat. Not only are we very happy buyers but our two sons who moved out together 6 months ago only purchase their meat from your stores now because it is the only way they can afford to eat well. We also enjoy your letters that always give us a lift because of your positive attitude and you always seem to make us smile especially when things go well for us in the footy. Keep up the good work and thanks again for making our dollar go further.

Kerry Clarke

November 2010

Hi,
I would just like to say that evertime I come into super butcher at Yatala the staff there are always very friendly and helpful.
It is not often that you get that in shops these days. I was there yesterday and it really made my afternoon after being spoken
to quite rudely at another shop prior to coming there.

I recommend you to everybody.
Thanks again for a great experience.

Mel

November 2010

Hi Andrew,

We visited your Eagle Farm store for the first time today and were very impressed. To tell the truth, we had no idea of what to expect and what we really needed to buy. We are just about to have our fourth child and thought it would be a good idea to buy a chest freezer and start buying some food (meat in particular) in bulk for when the baby arrives. The store set up was very pleasing and it was easy to browse to find what we like to eat. The best part of the experience was dealing with your butcher Greg. He was very friendly and we were very interested to see how many meal options he could give us from a piece of rump. We have never bought large pieces of meat like this before as we only shopped at the local Woolworths but we now see the difference in quality as well as the quantity that we received. Greg gave us some really good ideas on how to cook the meat also which was very welcome. Overall we were extremely happy with the experience and mostly with Greg’s level of service (he even waved to us as we drove out).

We will definitely be returning and telling all of our friends and family about your establishment. We are actually finding it hard to decide what meat to try first for dinner.

Thanks again,

Kylie & Ian

October 2010

Hi there

I am an email customer of your organisation and normally shop
at the Oxenford store - my husband is banned because he
spends way too much money!!

This week I visited the factory at Yatala and wanted to let
you know how nice an experience it was. I had expected maybe
a lower level of service than normal because it was a factory -
but NO, that was not the case.

From the people who helped me with questions in the coolroom
to the wonderful lady on the checkout (I wish I had noted her
name) it was exactly the experience that I normally have.

As always, the product was fantastic and very well priced and
I am busy telling the world how great you are as usual.

I train people in the retail area - mostly supermarkets and just
wish we could get these people to the level of yours.

Thanks a million,

Sharyn.

September 2010

Hi Andrew,

Just a short email to say lovely to Say Hi to you the other day in store. But mostly wanted to say you have such a great bunch of staff working for you from the butchers to the checkout girls. They are so passionate about their store and so helpful every time I have come into your store at Yatala which has been many a time and would be more if I had a bigger freezer. This time the guy helped me pick out the best cuts I wanted then he cut every thing up and gave recipe suggestions and bagged everything separately for me. It's good to see people enjoying their work which of course brings return business. Then it was great to try out the bbq pork sandwiches out the front.

You should be proud of all your efforts and your staff are just wonderful and love the new seafood area and love the emails etc etc..

Regards,
Tania

September 2010

Hi Guys,

Just wanted to relate the fantastic value we experienced this week. We have been a long time advocate of your store and have consumed so very very nice products form you. On Saturday we thought a pork roast would be nice so I dashed down to purchase a bone out leg roast. While I was looking around I noticed your special on Free range rib fillet at only 12.99/kg. I thought lets have a look might make a reasonable roast or great stir fry. To my amazement there was quit a few pieces with reasonable degree of marbling!!! So I bought one,took it home marinated overnight in the secret family reduction and slow roasted it tonight. Mate what can I say we have never tasted a more tender or juicy piece of beef this side of the ‘Special Rib Fillet” at MOO MOOs. I hope I can get back there before you sell out of the few other pieces that looked as good. Before I marinated this piece I did cut a couple of steaks so I cant wait to try them.

FAN BLOODY TASTIC SHEAR DINING PLEASURE FOR $20 AMAZING>

Brett and Karen