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22 October, 2021

Simply the best

QUALITY and consistency are two of the key ingredients upon which Edge Hill Butchery have built their business.

By Peter McCullagh

Last week in Brisbane quality and consistency proved the winner for them at the Australian Meat Industry Council’s (AMIC) Queensland Awards.

In addition to taking out one gold and three silver awards, Edge Hill Butchery won for the second year running the coveted Regional Retailer of the Year award.

Their traditional pork sausages were voted best in Queensland by the judges, whilst their Chicken and pistachio sausages, Canadian maple and smokey bacon sausages and their Wagyu beef and bourbon burgers all received the silver award.

For Rod and Julie Leaver it was a great result. “Our customers tell us we make great sausages and burgers, but when you get the approval from an industry panel of experts, it really does make a difference,” he said.

The highpoint for the awards was the prestigious Regional Retailer of the Year. This award covers the geographic area of Gold Coast, Sunshine Coast and Toowoomba in the south along with the rest of western, central, and northern Queensland, including the ‘meat capital’ of Rockhampton.

When the awards were last held in 2019, Edge Hill Butchery was also named Regional Retailer of the Year.

“We truly did not think we could win a second year in a row. It’s been a challenging year for all the industry, where businesses have diversified and really lifted their game. We were thrilled and rather surprised when the announcement was made,” Ms Leaver said.

Roger Desailly, Queensland Manager Australian Meat Industry Council congratulated both Rod and Julie for once again winning the Regional Retailer of the Year.

“In winning this prestigious award they demonstrated to the independent panel of judges that the quality of product, personalised customer engagement strategies, creativity in value adding and innovation in shop presentation was such that it warranted taking out first place, in a field of high-quality entries.”

From here, their traditional pork sausage will contest the division in the Australian awards planned for early next year, COVID willing.

In the meantime, we can all enjoy some of the best sausages and burgers in the state, we don’t need a panel of industry experts to tell us they are the best, the snags and burgers speak for

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