Hudson Meats is much more than just your average butcher store. Focusing on pasture raised and grass-fed beef, this local butcher and deli is your one-stop-shop for delicious summer celebrations and holiday festivities.
Hudson Meats has been a part of the North Shore community since 2007 when their first store opened in Cammeray. It’s the passion project from award winning chef, Colin Holt (the recipient of 2 Chef Hats for three consecutive years), and Jeff Winfield, who comes from a successful corporate IT career. The duo wanted to introduce a local delicatessen into the North Shore and offer quality meat products that could be traced from paddock to plate.
“Customers come to Hudson Meats knowing that they will find quality products,” Jeff says. “We also ensure that all products are chemical and growth hormone free.”
For those who know their meat there is a start studded line-up in store, including grass-fed beef sourced from Gippsland Victoria, pasture-raised lamb from Cowra, heritage breed Black Berkshire Pork from Byron Bay, Saskia Beer Chickens from the Barossa Valley and heritage breed Sommerlad chickens from Grassland Poultry located in Wellington, NSW.
“All the sausages are handmade on the premises and are made using natural casings,” adds Jeff proudly.
Colin and Jeff specialise in sourcing regional produce and communicate with and buy directly from the farmers. Knowing where the product is grown and how the product is raised gives them confidence that they are providing customers with the best product available.
“We do not promote that you should be eating meat every day. We promote that when you do, ensure that it is grass-fed, pasture-raised and of the highest quality,” Jeff says.
In addition to fresh meat products, Hudson Meats has a large deli and dry goods section. Their range of meats, cheeses, marinades, and sauces make wonderful Christmas gifts, and are ideal for creating a spectacular Christmas grazing board.
Customers can also add on BBQ packs and chef-cooked meals made in their Hudson Meats kitchen, including Shepherd’s pie, beef bourguignon and sticky date pudding. All products can be purchased online and delivered across Sydney.
Colin and Jeff are looking forward to some well-deserved rest over the Christmas period.
“After working long hours leading up to Christmas day, we prefer a simple light lunch,” Jeff says. “We will roast a Saskia Beer chicken and serve at room temperature along with Black Berkshire ham and salads, leaving room for a Philippa’s plum pudding and Brandy Caramel Sauce.”
For anyone hosting a Christmas day barbecue, Jeff’s greatest tip is to, “remember to always rest your meat before serving.”
You can visit their online store to make your festive season order or drop by their Cammeray or Mosman stores.
“There’s no cut-off date”, says Jeff. ”We continue to sell product until sold-out. Stock is selling quickly this year, so it’s recommended to get orders in early, to avoid disappointment. What customers like about the Hudson Meats collection is that it is express, you walk in, collect your order and walk out – there is no queuing.”
“We have also been fortunate to source a limited number of Pheasants from Saskia Beer, Barossa Valley – for those people looking for that something special for their Christmas feast!!”
By Melissa Woodley https://melissalwoodley.com