Our Mission
"To supply quality meat at the right prices that everyone can afford without compromising the standard of product"
We Cater to:
Restaurants
& Hotels
Clubs & Schools
Public Welcome
OPENING HOURS
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mon-fri:7am-5.30pm
sat: 7:30am-1pm
sun and public holidays: Closed
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ABOUT US
My name is Nigel Hassall and I am the owner of Unley Meat Wholesalers. I started my apprenticeship in 1970, gaining experience with numerous butchers. Once my apprenticeship finished I gained more experience with Mases Meat, where I learned wholesale, management experience and learning how to run a small shop. Here I learnt about how to make various smallgoods, which is a big part of my business today.
In 1981 I opened my own small business on Unley Road, gradually growing over the years. While we have moved premises a few times, we have always remained in Unley. I was raised in Unley, the community is a part of me.
14 Duthy street is our final destination and will remain our home. This historic venue has been a butcher shop since 1905 and we have been very happy here as have our customers.
When you come to our shop, preparation of meat is always visible. You can see the product being selected and cut for you to your specifications.
We have over 35 Years in the business of serving the public and Restaurants, Hotels and Bakeries. We make our own small goods including smoked ham, bacon, smoked hocks and 10 varieties of Sausages and much more at wholesale prices.
We enjoy supporting local community schools and clubs.
Our Mission - "To supply quality meat at the right prices that everyone can afford without compromising the standard of product"
WE MAKE OUR OWN SMALLGOODS
HAMS
BACON
KRANSKY
chorizo
pepperoni
smoked chicken breast
Ham Hocks / Bacon Bones
Winter Only
our range of gluten free sausages
BBQ, Steak, Italian, Pork & Fennel, Chicken, Chicken & Spinach, English Pork, Lamb & Rosemary, Pork & Apple
Gourmet Steak, Chorizo
We make Norwegian Smoked Lamb
pLease Note prices have changed, please enquire.
we make our own meat loAF
perfect for your dogs
how to
How to cook the perfect steak...
Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).
Rather than oiling the pan, brush the steak with oil to prevent it
sticking.
Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare,
4 minutes each side for medium, and 5-6 minutes each side
for well-done.
Turn the steak only once, otherwise it will dry out. Always use
tongs to handle steak as they won't pierce the meat,
allowing the juices to escape.
To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it's rare, slightly firmer and springy when it's medium and very firm when it's well-done.
Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender
how to cook Pork Crackling
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Pick the right pork — shoulder, pork belly, rolled loin or rack are my picks.
The first two are best with long slow cooking; the latter two have far less fat and so need quicker treatment.
Get your butcher to slash the pork fat or use a craft blade like a Stanley knife. Only cut the fat and avoid cutting into the meat. Those parallel slashes need to be about 1cm apart.
It is important to dry the pork skin and fat before roasting. This is ideally started the day before. First dry the skin of the pork with kitchen paper. Then rub salt into the skin and into the slits. Leave it in the fridge overnight.
The next day, carefully brush all the damp salt off and dry the skin again with paper.
Rub the skin with olive oil, and either vinegar or lemon juice, to help conduct the heat of the oven to the skin.
Turn the oven to at least 230C and blast the joint with heat for about 30 minutes or until the skin starts to bubble and brown. Then with pork shoulder and belly continue cooking slow (about 120C) until done. For a shoulder, I like to cook it until the meat falls apart.
So that's between three to eight hours depending on the texture you want from your meat. With the rolled loin or chops use less time but a higher temperature, say 160C to 180C, as there is less fat both to render and to keep the meat moist.
Oh, and if all that doesn't give you perfect crackle just peel it off after cooking and place it skin side up under the grill. Watch it doesn't burn and remove when the skin has gone all puffy and golden.
The alternative is to turn up the heat and finish the pork off at 180C until the skin cracks, but again beware that the crackling doesn't burn
how to cook traditional roast lamb
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Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
Remove lamb fromoven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat inpan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.