A Guide to the Implementation and Auditing of HACCP for Butcher in Sydney

HACCP stands for Hazard Analysis and Critical Control Point.

Below are the Steps for Developing and Implementing a HACCP Plan for any butcher shop in Sydney.

  • Assemble the HACCP team and define the scope of the HACCP plan.
  • Describe the product and its distribution method.
  • Draw a defined detailed diagram of complete process flow.
  • List all potential hazards associated with each step, conduct a hazard analysis for a butcher shop in Sydney.
  • Establish an authentication process for the shop.
  • Food safety plan for an independent butcher shop.

HACCP certification allows all food processors, manufacturers, and food handlers to commit their food safety commitments through the implementation of proper food safety plans. HACCP certification is important for all meat shops, a butcher in Sydney. To know more, read FOOD SAFETY PROGRAM GUIDELINES from Food Authority of NSW.

There is a special template available from NSW food authorities for retail meat premises HACCP certification.

We are certified butchery shop in Sydney, Call us on (02) 98266122 to know more.

An Italian Butchery Works With All Parts of the Pig

The pig is an impressive form of livestock in that it has many parts. A pig can be raised and harvested for various individual cuts that are useful for quality recipes. It is exciting to see how well an Italian butchery can handle all of these cuts.

An Italian butcher will understand all the ins and outs of a pig’s cuts. This is to produce great meats that are easy for all to enjoy.

Top Parts

The top parts of the pig are important for how they offer thicker cuts. These are protected with natural fats to keep them sturdy even when they are being processed by an Italian butchery.

The pork shoulder, pork chop and sirloin are all parts that can be cut in many ways. They are tender parts of the pig that are easy to prepare. They are also more expensive due to how thick and versatile these meats can be but that added cost is always worth it.

Bottom Parts

The spare ribs and pork belly are often prepared by a butcher shop to be smoked or cured. The bones are typically left in to keep these meats intact although those bones may also add a bit of extra flavoring. These spots on the pig are very versatile in terms of what people can do with them and how they can produce many quality entrees.

Look At the Legs

The legs and hocks are typically cured and brined by an Italian butchery. This allows the meats to stay intact, what with these parts being a little thinner in design. These can be used as smaller side meals although the leg can produce a great deal of meat. A butcher would have to trim this area properly and might even have to shred some of the meat just to make it easier to prepare.

The exciting features of a pig are all parts that any Italian butcher can work with. See how well these parts work when you visit a butcher shop and you will agree that when it comes to meats, the pig is a very unique and productive animal.

Free Range Butcher: The Real Deal with Free Range Pork

A large portion—more than ninety percent—of all the pigs raised and sold for their meat are grown at indoor farms, or what are otherwise referred to as conventional or factory farms. The remaining percentage are those that are raised in free range farms or those produced from organic farming.

A typical butcher in Sydney buys his produce from factory farms. There are, however, some butchers who go through great lengths just to get their hands on free range pigs. This is mostly because of the high demand for such meat by the consumers. These consumers are more than willing to pay a premium for such kind of quality pork.

As many would already know, free-range pigs are grown outdoors as opposed to factory farmed pigs. However, the actual settings in a free-range farm may not be what consumers thought it to be. For instance, it is true that authorities have banned the use of farrowing crates and sow stalls for free-range pigs. However, the case is different for the piglets.

Once the piglets are born and weaned, they don’t get to join the sows outside. Instead, the piglets are kept in a hut, usually made of straw. The hut is indeed an open one, allowing for the free flow of air into the structure. However, structural components prevent the piglets from going out and enjoying the outdoors. They are—to a certain extent—not allowed to roam and range freely.

Many consumers question the truthfulness of the term free-range because of this practice. However, this should be quite understandable since it is done to protect the welfare of the piglets. At such a young age, they are still susceptible to the hazards of the outdoors like germs, bacteria and infections. When they reach a certain age, that’s when they’re allowed to go out and be considered as truly free-range pigs.

If you are looking for high quality free range pork meat from a free range butcher, you’re more than welcome to visit us in our shop. We are located at Fifteenth Ave., West Hoxton NSW. We are open from 7:30 am – 5:30 pm on Mondays thru Fridays and from 7 am – 1 pm on Saturdays. You can also call us up at (02) 9826 6122 for all your enquiries. As a leading butcher in Sydney, we make sure that we offer our customers a wide array of other quality meats that you can choose from like, lamb, beef, veal and many others.

Ideal Lamb Cuts To Find Among Quality Meats

The lamb is one of the more prominent animals that can produce a variety of quality meats. Here are a few of the more popular meats to get off of a lamb.

The Shoulder

The shoulder is a firm area around the front part of the lamb. It takes a bit of time for this part to become firm. It can be cooked on the bone while the meat itself can easily slide off of the bone when it is prepared right. This can even be slow-cooked if desired.

The Chop or Rack

The chop or rack is the central part of the lamb and often produces the most expensive cuts. These cost more because they offer tender bodies that are especially impressive. The ribs can be cooked together and will especially offer a firm body that is rich in flavor.

The Leg

The leg of lamb is a key part of the animal that is hard and has a better flavor than most other parts. It is lean and can be roasted or barbecued. It is best to avoid cooking it for too long or at too hot of a temperature though. This is to ensure that the leg is not overcooked.

The Shank

The shank is the lower part of the leg of lamb that is often cheaper and a little easier to cook but will offer a soft texture when cooked right. Much of this is thanks to the collagen that is found in the leg. The tissues here will create a soft body that makes it perfect for soups and stews alike.

The Rump

Located at the rear part of the lamb’s body, it is one of the best quality meats for when you are trying to find a larger chop. It can be pan-fried or grilled and will offer a lean and tender texture. You must avoid cooking the rump for far too long though as it is susceptible to becoming a little too firm and difficult to consume or prepare.

All of these options are great to find when looking for a quality meat serving off of a lamb. Every part of the lamb’s body can work but it helps to watch for how well the process of making something can work.

Buy the Best Cut of Leg of Lamb from Campisi Butchery

Do you want to get the best quality cut of leg of lamb? Then you need to visit Campisi butchery right away. The best time to visit is here, delay can be dangerous.

We are one of the most reliable providers of meat products in Sydney, Australia. We source our quality meats from trusted suppliers and breeders.

If you are searching for a reliable gourmet butcher, then come to Campisi butchery today, and you will be exceedingly happy you did.

Checking through our gallery, you will see different cuts of meats, cured meats, pot roast veal, chicken portions, cuts of beef, salumi plates, etc- we have it all.

Our products are rich in nutrients and green pastures. This implies that they were perfectly handled by farmers, and they are exclusively handpicked for Campisi butchery.

Leg of lamb in our firm is soft and tender, and guarantees a fresh taste. Leg of lamb is a very sweet meat. You can boil, bake, grill, or roast it- the choice is exclusively yours.

Overall, if it is cooked very well, it would so tender and extremely flavourful. This is a popular dish that you can find in many local and continental restaurants.

Leg of lamb can be roasted in a mixture of soup stock, celery, carrots, and potatoes. The recipe is very simple; the lamb can be cooked for 15 minutes at a temperature of about 550 degrees. You can then remove the lamb, and put it in a roasting pot for another 2 hours maximum at a temperature of about 350 degrees. Then it will be ready for consummation.

Campisi Butchery remains the best and most reliable place to get sweet cut of leg of lamb; the number of shoppers in our site keep on increasing due to the quality of meat we sell to our clients. Our products are available for both retail and wholesale purposes.

Get delicious Salumi plate from Campisi Butchery

Salumi plate is a juicy and succulent type of meat. People love salumi plate because it is sweeter than most species of meat.

 Campisi butchery is an amazing butchery shop in Sydney Australia. Salumi plate can be eaten with few slices of chicken portions, potatoes and varieties of vegetables. Salumi plate is better than most available salumi in other organic butchery shops or Italian butchery in Sydney.

Our brand of salumi plate looks so appealing, and shares unique features with French charcuterie. It is an Italian cured meat, made from cuts of beef, beef, lamb, fowl and other brands of meats.

 Most people try to confuse salumi plate with salami, which is another type of Italian dry cured meat. In most Italian restaurants, salumi plate is served as an appetiser, which features a wide range of meats, herbs, and sweet spices. However, salumi plate gives a distinctive flavour or taste better than salami.

There are so many ways of preserving the meat in a typical butcher shop. For instance, meat wholesalers usually preserve the meat with salt, so as to keep it fresh; this will make the meat to remain very fresh and pleasing to the eye for a very long time. Adding seasoning to it will make the meat to be flavourful always.

Salumi plate can be prevented from bacteria by cooking, fermenting, smoking and drying it. No matter the type of meat you need, campisi butchery can provide you with premium, fresh quality meat.

We have been in business for more than 38 years, and we have been providing this service to our clients. Our reputation speaks volumes. We source our gourmet meats, leg of lamb and other meats from the best breeders and suppliers.

We have always valued our customers, and this is the reason why our high-quality products are provided in a hygienic and clean environment. Be rest assured that you are buying quality meats from us; really superlative both in taste and freshness. A trial will surely convince you!

Get Delicious Salumi Plate from Campisi Butchery

Salumi plate is a juicy and succulent type of meat. People love salumi plate because it is sweeter than most species of meat.

Campisi butchery is an amazing butchery shop in Sydney Australia. Salumi plate can be eaten with few slices of chicken portions, potatoes and varieties of vegetables. Salumi plate is better than most available salumi in other organic butchery shops or Italian butchery in Sydney.

Our brand of salumi plate looks so appealing, and shares unique features with French charcuterie. It is an Italian cured meat, made from cuts of beef, beef, lamb, fowl and other brands of meats.

Most people try to confuse salumi plate with salami, which is another type of Italian dry cured meat. In most Italian restaurants, salumi plate is served as an appetiser, which features a wide range of meats, herbs, and sweet spices. However, salumi plate gives a distinctive flavour or taste better than salami.

There are so many ways of preserving the meat in a typical butcher shop. For instance, meat wholesalers usually preserve the meat with salt, so as to keep it fresh; this will make the meat to remain very fresh and pleasing to the eye for a very long time. Adding seasoning to it will make the meat to be flavourful always.

Salumi plate can be prevented from bacteria by cooking, fermenting, smoking and drying it. No matter the type of meat you need, campisi butchery can provide you with premium, fresh quality meat.

We have been in business for more than 38 years, and we have been providing this service to our clients. Our reputation speaks volumes. We source our gourmet meats, leg of lamb and other meats from the best breeders and suppliers.

We have always valued our customers, and this is the reason why our high-quality products are provided in a hygienic and clean environment. Be rest assured that you are buying quality meats from us; really superlative both in taste and freshness. A trial will surely convince you!