As an independent butcher, you have the unique opportunity to craft products that reflect your passion and expertise. The majors offer a range of highly processed pork products with the majority of those consisting of imported proteins. One way to truly stand out is by expanding your offerings to include smallgoods made from Australian beef and lamb. These meats not only provide a rich canvas for your creativity but also cater to a growing market of discerning customers seeking locally sourced high-quality, artisanal products.
Beef and lamb each bring distinct and robust flavours to the table. Beef offers a hearty, savory taste that pairs well with a variety of spices and herbs. Lamb, as well as hogget and mutton on the other hand, have a unique, slightly gamey flavour that can be enhanced with ingredients like rosemary, garlic, and mint. These diverse flavour profiles allow you to create a wide range of smallgoods, from sausages and salamis to cured meats and jerky.
There is a growing trend towards artisanal and locally produced foods. Consumers are increasingly seeking out products that are crafted with care and attention to detail. By offering smallgoods made from beef and lamb, you can tap into this market and attract customers who appreciate high-quality, handcrafted products.
A good entry point when making smallgoods is to create something easy like Beef Jerky or Biltong. If your customers really enjoy it, they may encourage you to make other types of smallgoods.
Some handy tips are:
- Research trending products that are popular in foodservice and retail
- Investigate the methods and ingredients used
- Complete a smallgoods workshop at your local TAFE or contact someone who is already making related products
- Create a niche product that will suit your demographic and look for openings in the market that is likely to attract a broader clientele
Meat & Allied Trades teacher and smallgoods specialist Andrew Morabito quotes “By producing smallgoods in-house, businesses have the potential to increase the value of under-utilised beef and lamb cuts by as much as 30%. This added value comes from transforming otherwise lower-value cuts into high-quality, handcrafted products that appeal to the growing number of consumers seeking artisanal and locally produced foods. Additionally, the investment in specialised equipment for curing, smoking, and cutting can enable a business to diversify its product offerings, catering to an audience that is willing to pay a premium for unique, carefully crafted smallgoods. Not only does this approach maximise the use of existing resources, but it also enhances the brand’s reputation as a purveyor of quality and craftsmanship.”
Share the story behind your smallgoods. Educate your customers about the benefits of beef and lamb and explain the care and craftsmanship that goes into making each product. Offering tasting samples can also be a fantastic way to introduce customers to your new products and get feedback.
By embracing the art of making smallgoods with beef and lamb, you can elevate your craft and offer your customers something truly unique. These meats provide a versatile and flavourful foundation for a wide range of products, allowing you to showcase your skills and creativity. So, roll up your sleeves, fire up the grinder, and start experimenting with beef and lamb smallgoods.