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Hunter butchers sizzle in annual Sausage King competition

Staple: The Australian Meat Industry Council’s Craig Wright with Danielle Wilby, as judges inspect burger entrants. Picture: Max Mason-HubersBUTCHER Bede Jarrett’s snags have bagged him three crowns in a contest determiningthe Hunter’s best barbecue favourites.
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His Lambton business, Jarrett’s Quality Meats, received first place in three of the eight categories at theNewcastle final of the Australian Meat Industry Council’sSausage King and Best Butchers Burger Competition.

“We’re absolutely stoked and extremely happy,” Mr Jarrett said.

“It’s something we take very seriously and we put a lot of effort into the competition. Consistency is what gives us an edge.”

The butchery received first place for its traditional Australian beef sausage for the fourth time in five years.

“People travel from everywhere to come and try them,” he said.

“The recipe was given to me 22 years ago by the late Ron Sault when I bought his shop at Waratah and we’ve evolved it.”

Jarrett’s came first in the gourmet/open class category for its jalapeno and tasty cheddar sausage –suggested by a customer who wanted the ingredients paired with chicken – andwon best butcher’s gourmet burger for its lamb, honey, mint and rosemary recipe.

It also received two second places and a tied second place.

Terrace Meats at Raymond Terrace won the Australian lamb, beef burger and poultry categories andR&R Sellers Quality Meats at Merewether won traditional Australian pork and continental.

Mr Jarrett said while sausages used to be seen as a “byproduct”, they “have come into their own and are now a valued item and standard part of people’s diets”.

He said a good sausage had the right blend of meats andmeat to fat ratio, plus quality ingredients, spices and seasonings.

Category winners go to the state final.

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