Butchery
The Meat Counter at the Gourmet Station is a veritable meat 'fest' with the choicest of fresh meat displayed for the discerning shopper.
Meats are selected by our expert team who has first hand knowledge of the product, brought on by visiting the farms that the animals graze in, and by building relationships with suppliers, thereby offering the very best to the Gourmet Station meat foodie.
Yours to choose are the melt-in-your-mouth experience of the Wagyu Kobe Beef, the Welsh Mountain Lamb, Free Range and Corn Fed Poultry from France and Britain, plus a selection of gourmet sausages.
Our Welsh Mountain Lamb is derived from the Welsh breed of sheep, noted for the abundant grass rich grounds (interspersed with heather and fragrant herbs) that it feeds on, lending the meat its sweet, succulent taste. (In the late 19th century, the Royal chef, Tschumi wrote that Queen Victoria considered Welsh lamb to be the most tender and would have no other lamb served in the Royal household.)
We also offer aged beef, matured in our aging cabinets situated on the back wall of the counter, allowing our customers to view them. Cooked, un-aged beef has been described as 'metallic'; maturing (aging) gives it flavour, truly developed after about 11 days of maturing. Here at Gourmet Station we mature our 120-day, grain-fed, bone-in Australian beef to each customer specification.
Our sausages are made fresh and in small batches 3 times a week to our Master Butcher's own recipes, including a 200-year-old ' mixed game sausage' recipe!
Welsh Mountain Lamb:
Our Welsh Mountain Lamb is specially selected for us and is firm and white, with good colour and is considered to have a sweet, succulent flavour. It is derived from the sheep breeds of Wales, predominantly the Welsh mountain, Welsh hill speckled face, lanwennog and Radnor.
Kobe Wagyu Beef:
Our Kobe Wagyu Beef comes from one of Australia's most experienced and exacting producers of Wagyu, the Japanese beef prized for its unsurpassed tenderness and extraordinary depth of flavour.
Wagyu is a breed of cattle genetically predisposed to intense marbling, a quality that tenderizes the meat. It is also naturally enriched with omega-3 and omega-6 monounsaturated fats and contains a higher percentage of healthier fats than any other breed of cattle. Our Kobe Wagyu supplier is Australia's largest and most prestigious Wagyu producer.
Sausages:
The range starts with our Premium Beef Thick & Thin Sausages, Highlander Beef spiced with nutmeg, ginger & mace, Rabbit & Mustard Sausage, Spicy Thai Corn-Fed Chicken Sausages with hints of coconut milk, chilli, lemon grass, lime juice and garlic.
Others include the Down Under Sausage made with beef, onion, steak seasoning & tomato paste, and the Hawaiian Island Sausages made with our own British Chicken marinated in a Teriyaki sauce and mixed with brown sugar, garlic, ginger & pineapple.
What Aging Does:
Maturing increases tenderness and flavour. Aging gives beef a flavour that has been described as 'gamey'.
At Gourmet Station, we mature our 120-day, grain fed, bone-in Australian beef to suit each customer preference. We allow maturation up to a maximum of four weeks. After that, they are trimmed and de-boned to specification. We also offer pre-cut matured steaks at the counter.
