100% Locally Owned, Independent and Free

100% Locally Owned, Independent and Free

How this butchery became the best in regional Queensland within six years

Do you have a news tip? Click here to send to our news team.

‘Strong inquiries’ for takeaway site following bakery rejection

A vacant fish and chip shop is up for lease following a failed attempt to transform the site into a bakery. Trading as a takeaway More

Fishers urged to avoid problem bait

Fishers are being reminded not to use raw imported prawns as bait, due to the risk of spreading a highly contagious virus affecting crustaceans. Raw More

Bigger and better: grocery store’s $3m expansion complete

A Sunshine Coast grocery store has been revamped with a fresh new look and an expanded range. White’s IGA Mooloolah underwent a 12-month $3 million More

Memories of Sunshine Coast uploaded to digital library

Thousands of images by a photographer who snapped people and places on the Sunshine Coast for more than 30 years are now available for More

B2B: Do you know how your Will works?

A person who makes a Will must have testamentary capacity. This means the person understands the nature and effect of making a Will and understands More

Photo of the day: lovely bunch

Prior to ex-Tropical Cyclone Alfred, Denis Ball spotted these coconuts on the sand built up in the Pumicestone Passage at Happy Valley. If you have More

A Sunshine Coast butchery has carved its way to a prominent award, with a combination of traditional values and new-age initiatives.

Budd’s Butchers was acknowledged as the top butcher shop in regional Queensland, at the Australian Meat Industry Council awards in Brisbane.

The Coolum Beach business can also lay claim to the state’s second-best pork sausage and the third-best gourmet burger patty.

The husband-and-wife team of Ben Budd and Lisa Mitchell-Budd opened their shop in April 2017 and they’ve worked hard with a small team to make it a cut above the rest.

SUBSCRIBE here now for our FREE news feed, direct to your inbox daily!

Mr Budd said their secret to success was relatively straightforward.

“We’ve always had the same basis of good quality service and good quality products,” he said.

“We focus on grass-fed, free-range meat, that’s ethically raised and farmed.

“We also have an online store, home deliveries and a new website – we’re trying to interact with customers more than traditional butchers.”

Budd’s Butchers is renowned for its good quality steaks and sausages.

Budd’s Butchers staff Jude Hardy, Ben Budd and Kurt Hunter, with the awards.

Mr Budd said the recipes for their award-winning sausages and burger patties were simple but effective.

“They have the right ratio of fat and meat,” he said. “We try to stick to around 15 per cent fat content per sausage, because that gives you a nice flavour, but it doesn’t have too much (fat) spitting out.

“And we always put fresh herbs and ingredients into our sausages and burger patties, to give them a different dimension.

“We try our best to use local green grocers who get their herbs locally.”

Mr Budd said sourcing ethically farmed meat was “the main thing”.

Most of their free-range beef and lamb comes from Tasmania and most of their free-range pork hails from near Goondiwindi.

They also use local honey and eggs.

Budd’s Butchers also offers pastries and pies.

Mr Budd had worked in butcheries in Brisbane before his family moved to the Sunshine Coast to follow their own business dream and “go to the beach instead of the smog”.

“We spent two years looking for a shop to move into and then we came across this one. It was empty and we just built it up over time,” he said.

The shop, at Coolum Park Shopping Centre, was formerly a butchery, so it already had a cold room and cabinets.

“A lot of businesses suffered through COVID, but we were one of the positive stories,” Ben said.

“I think people put a lot of trust back in butcher shops, especially when meats sold out at supermarkets.

“Butchers helped keep things going across the country and I think it restored people’s faith in them again, so business is booming because of that.”

Mr Budd has just gone on a well-deserved holiday but will return for the Christmas rush.

“We’ll be straight into getting our hams organised and I’ve got turkeys ordered,” he said.

Do you have an opinion to share? Submit a Letter to the Editor with your name and suburb at Sunshine Coast News via: news@sunshinecoastnews.com.au

Subscribe to SCN’s free daily news email

Hidden
This field is for validation purposes and should be left unchanged.
[scn_go_back_button] Return Home
Share