Eastern suburbs butchers meat the highest standards


The Corner Butchers: Carlo Ruggerio, Milan Matutinovich, Christian Vielhauer, John Martella and Nathan Marinelli snagged the best barbecue sausage title.        Picture: Andrew Ritchie d459676
The Corner Butchers: Carlo Ruggerio, Milan Matutinovich, Christian Vielhauer, John Martella and Nathan Marinelli snagged the best barbecue sausage title.        Picture: Andrew Ritchie d459676

TWO butcher shops in the eastern suburbs won awards for sausages and burgers at the 2016 Australian Meat Industry Council (AMIC) WA awards dinner earlier this month.

The Corner Butcher in Morley and Luigi’s Quality Meats in Ballajura won seven awards between them at the WA Sausage King, Best Butchers Burger and Gourmet Pie competitions.

The former claimed first place for its Australian beef barbecue sausage and third for their continental Italian sausage.

Luigi’s Quality Meats won awards for their pork and apple cider, Calabrese and chicken, corn, cheese and chive sausages and their Black Angus beef burger and crackling pork pie.

The Corner Butcher director Milan Matutinovich said it felt “fantastic” to win the awards.

“It is a good achievement because all the boys, we do take it pretty seriously and we value everyone’s input so if there is a better way, we always try to change things in a way of trying to get better,” he said.

“We are glad the competition is over… we would not say we are sick of eating sausages but we are forever tasting week in, week out.”

Mr Matutinovich said his team often updated recipes for their Italian and chorizo sausages to maintain a high standard.

MORE: Perth’s best pizza, from Clarkson to Halls Head

“Our priority is to make sure that the meat inside is always very fresh, lean though you need the percentage of fat which is between 10 to 15 per cent otherwise they will just be too dry,” he said.

“I think the motivation is just we really enjoy what we do and not to get complacent and just try to get better every single time in going forward and try to keep a consistent product.”

He said The Corner Butcher was working on a gluten-free traditional barbecue sausage.

Luigi’s Quality Meats owner Luigi Mammone said it was good to see long-term products being recognised.

“In reality, we do not really get the satisfaction or feedback until we speak to the customers that are buying the products,” he said.