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Daryl has built the business to include a paddock to plate approach.

“Our job begins from the outset, and on the farm. We’re involved from the sourcing of the beasts to the delivery of carcass to the preparation and presentation of the meat. That’s old-fashioned master butchering…That has to be the constant.”

“‘I’ve watched families grow up and shared with them the discussions, good, bad, happy and sad that occurred over those dinner tables and around those BBQ’s. I’ve seen kids come into my shop one day to come back, grow up as a TV stars…Then there’s the sportsmen and women, the politicians and as always mums and dads.”

“It’s a privilege really to share with them.”

“And ours has been the job to provide a constant for them – Excellence in quality and affordability.”

Daryl says that is where innovation within the industry begins.

“I love that – And I feel we become part of the family. You come to understand what your customers like and it’s a great feeling. They plant the seed to quality improvement, for innovation in how we can best deliver.”

“As people’s life and needs change we as “Master Butchers” need to make sure we’re redefining as we’ll to meet the needs.”

“So more than ever it’s about having the knowledge in the cutting of all types of beef, pork, lamb, veal, and poultry and food preparation to meet the growing diversity in tastes and on family time frames.”

And Daryl’s top tip for consumers?

“Ask The butcher. Talk to your butcher- If they’re doing their job they’ll know their meat and they’ll have all sorts of tricks for you in terms of preparation.”

And plans?

“Well, because we work to respond to demand we’re set to expand, and our offer is now being demanded across the Greater Brisbane region.”

“So, watch for some moves from us in that direction – And that’ll mean more jobs and growth for our team here in Redlands as well.”

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