Mick's Meat Barn in Sunshine Coast, Queensland | Meat wholesaler

Mick's Meat Barn

Locality: Sunshine Coast, Queensland

Phone: +61 7 5493 3975

Address: 181 Nicklin Way 4575 Sunshine Coast, QLD, Australia

Website: http://www.micksmeatbarn.com.au

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• Butchers shop
• Meat wholesaler
• Speciality food shop

24.01.2022 This weekend grab some Queensland Pork Cutlets for only $13.50/kg which is over a third off!! Peppered Pork Cutlet with Apple Slaw INGREDIENTS... 4 x 75g pork cutlets olive oil, for brushing 2 tsp cracked black pepper pinch dried chilli flakes 1 tsp sea salt flakes 1 green apple, coarsly grated 1 cup shredded white cabbage 2 tbsp chopped chives 1/4 cup (75g) whole-egg mayonnaise 1 tsp honey METHOD Brush pork lightly with olive oil. Combine pepper, chilli and salt and sprinkle over both sides of the pork cutlet. Preheat your pan or grill and cook for 2-3 minutes on each side or until cooked to your liking. Set aside to rest. To make the apple slaw combine the apple, cabbage and chives. Mix mayonnaise and honey together, pour over the slaw and toss to coat. Place pork on plates and serve with apple slaw. Our fresh pork comes to you via 3 families: From the Brosnan family farm in Biloela Processed at the Gibbs family facility in Biggenden. Prepared at the Richards’ family store in Warana! You can read more about the sustainable farming practices at the piggery here https://bettapork.com.au Biggenden Meatworks Bettapork

22.01.2022 This weekend we have Butterflied Legs of Lamb @ only $16 per kilo. That's a huge $9 off!! This weeks recipe inspiration is a Butterflied Leg of Lamb with Cucumber Salad Ingredients (Lamb):... 1 cup Plain Greek Yoghurt 2 tbsp Fresh Lemon Juice 1 tbsp Olive Oil 4 Spring Onions, finely chopped 3 Garlic Cloves, minced 2 tbsp Fresh Thyme, chopped Zest of a Lemon, grated Sea Salt & Pepper, to taste 1.5kg-2kg Butterflied Leg of Lamb Ingredients (Cucumber & Mint Salad): 2 Lebanese Cucumbers, halved lengthwise, seeds removed and thinly sliced diagonally 1 Spring Onion, thinly sliced 1/4 cup Fresh Mint Leaves, finely chopped 35g (1/8 cup) Plain Greek Yoghurt 1 Garlic Clove, minced 1 tbsp Fresh Lime Juice 2 tsp Water 1 tsp Lime Zest, finely grated Sea Salt & Pepper Method (Lamb): Step One - In a large bowl combine the yoghurt, lemon juice, olive oil, spring pnions, minced garlic, thyme, lemon zest, pepper and salt. Step Two - Add the butterflied leg of lamb to the bowl, turning several times to ensure that the marinade coats the meat. Cover and refrigerate for 4 to 6 hours. Step Three - Approx 30 minutes (depending on room temperature) remove the marinaded lamb from the refrigerator and allow it to come to room temperature. Step Four - Preheat oven to 250c. Drain the majority of the marinade off into a smaller bowl. On a hot BBQ sear each side of the lamb for 5 minutes before transferring the lamb to a large roasting tray. Pour over the reserved marinade. Place in oven and cook for 20-30 minutes for a medium result (or until liking). Step Five - Remove from oven, cover and allow to rest. Step Six - Slice and serve alongside the cucumber and mint salad. Method (Salad): Step One - In a medium bowl combine the cucumber, spring onion and mint. Cover and place in the fridge to chill. Step Two - In a small bowl combine the yoghurt, garlic, lime juice, water and lime rind. Season with salt and pepper, to taste. Cover and refrigerate for 20 minutes. Step Three - Just prior to serving, combine the cucumber mixture with the yoghurt dressing. Gently stirring.

20.01.2022 This weekend grab some Pork Scotch Fillet for only $9.50/kg / kilo which is almost half price!! Pulled Pork Sliders with an Asian Inspired Coleslaw Ingredients (Pork):... 1kg Mick's Meat Barn Pork Scotch Fillet 2 tbsp Hoisin Sauce 1/3 cup Soy Sauce 4 Garlic Cloves, minced 2 tsp Ginger, freshly grated Cracked Black Pepper, to taste 1 tbsp Honey 2-3 cups Water, as needed 6-8 Dinner Buns Ingredients (Coleslaw): 1/4 Wombok Cabbage, finely sliced 1 Shallot, finely sliced 1/2 Lebanese Cucumber, deseeded and finely sliced 1/2 cup Small Broccoli Florets, optional Whole Egg Mayonnaise Ingredients (Pickled Carrots): 2 Medium Carrots 1 tbsp Sesame Oil 2 tbsp Rice Wine Vinegar 2 tsp Sesame Seeds, optional Method (Pork): - Preheat the oven to 150c. - In a small bowl whisk together the hoisin sauce, soy sauce, garlic, ginger and honey, season with cracked black pepper. - Place the piece of pork in a roasting tray. Brush a third of the marinade over the pork. Add 1 cup of water to the roasting tray. Cover with aluminium foil and place into the oven. Cook for 1.5 hours. - Remove the pork from the oven, basting the piece of pork with a second third of the marinade, turn the meat and adding a further half cup of water to the roasting tray. Re-cover with the aluminium foil and return to the oven for a further 1.5 hours. - Remove the pork from the oven, baste with the remaining marinade and turn the meat. Add another half cup of water and re-cover with the aluminium foil. Cook for a further 1-1.5 hours, adding additional water and turning the meat as necessary. By this stage the pork will be so tender that you can pull the meat away with a fork. - Remove the pork from the oven, turn the meat one last time and allow to rest - covered - for 15 minutes. - Remove the aluminium foil and using two forks begin to shred the pork. Allow the meat to soak up the cooking juices. - Prepare the sliders by halving the dinner rolls horizontally. Layer the pickled carrot, pulled pork and coleslaw, with a thin topping of whole egg mayonnaise. Add the lid of the bun and serve. Method (Coleslaw): - In a medium sized bowl toss together the wombok, shallot, lebanese cucumber and broccoli (optional). Cover with clingwrap and refrigerate until serving. Method (Pickled Carrot): - Peel two medium carrots. - Either finely julienne each carrot or create carrot shreds with the vegetable peeler. - In a small bowl combine the carrot with the sesame oil, rice wine vinegar and sesame seeds. Cover with clingwrap and refrigerate until serving. Hope everyone has a great rest of the week. And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected]

18.01.2022 This weekend come and grab some Lamb and Fresh Mint Rissoles @ only $9.50 per kilo Perfect for the footy finals weekend and they're over 1/3 off! Lamb Burgers... With the footy finals this weekend here’s something nice and easy on the BBQ. You can even make them a little smaller as meatballs if you don’t want them as burgers or they will make great sliders. Ingredients 4 of Mick’s Lamb and Fresh Mint Rissoles 60 g feta cheese, crumbled 1 tub of natural yoghurt Small amount of chives Instructions Preheat the BBQ to a medium-high heat. Add patties and flatten them, then cook without moving for 3-5 minutes. Turn and cook for a further 3-5 minutes or until cooked through. To make yoghurt sauce, place yoghurt, and chives in a small bowl. Stir to combine and set aside. Assemble the burgers on your favourite bread or rolls with some of the crumbled feta, your favourite sliced salad and top with the yoghurt. Don’t forget we are open all day Saturday and Sunday and hopefully your team wins! Hope everyone has a great rest of the week. And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected] Liam

16.01.2022 My kind of before and after pics!! Thanks Will for sending this through #tbone... #steakandchips #micksmeatbarn #meat #meatsmith #butchersofinstagram #artisanbutcher #butchery #butcherslife #farmtotable #realindredients #freerange #steakdinner #steakporn #mediumrare #dryagedbeef See more

15.01.2022 This weekend we have Black Angus BBQ Steak on special for only $12.50 / kg Beef and Asparagus salad 4 Mick’s Angus BBQ Steaks... 12 spears of thick asparagus, sliced into 1/4-inch thick coins 5 - 6 broccolini trimmed and cut into bite-sized pieces 1 tablespoons fresh lemon juice big pinch of salt 1 small shallot, chopped 3 tablespoons extra virgin olive oil 1/4 cup pine nuts, toasted, and coarsely chopped 7 tiny radishes, washed trimmed and very thinly sliced zest of one lemon punnet of cherry tomatoes Rocket for greenery! Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside. To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large frypan over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the frypan with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute - but only if needed. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed. Cook the steaks either in the pan after you have finished the salad or on the BBQ. They will only need a minute or two each side and then you can serve the steaks, asparagus salad and then add the tomatoes and rocket for a bit of cool crunch!

13.01.2022 This weekend grab some Lamb Loin Chops for only $13.50 / kilo which is over half off!! Mediterranean Inspired Lamb Loin Chops Ingredients:... 8 Mick's Meat Barn Lamb Loin Chops 2 Red Onions, cut into fine wedges 2 Small Red Capsicums, seeded, thickly sliced 1/2 cup water 60g Rocket Leaves 50g Feta, crumbled 1/2 punnet Cherry Tomatoes 1/4 cup Black Olives, roughly chopped Sea Salt and Cracked Black Pepper, to taste Olive Oil Ingredients (Marinade): 1 tbsp Olive Oil 1/2 bunch Oregano, leaves picked 1 tbsp Lemon Juice 2 tsp Lemon Rind, grated 3 Garlic Cloves, minced Method: Step 1 - Preheat the oven to 180C. Step 2 - To make the marinade. In a large bowl, combine oil, oregano, garlic, lemon juice and rind. Season to taste. Add chops, turning to coat. Marinate for 15 mins in the fridge. Step 3 - Meanwhile, heat oil in a large frying pan on high. Sauté onion and capsicum for 4-5 mins, until tender. Set aside. Step 4 - Cook the chops in same pan for 1 min on each side, until browned. Return onion mixture to pan with water and leftover marinade. Add in the cherry tomatoes and olives. Cover pan with foil, transfer to oven and bake for 15-20 mins, turning chops over halfway through cooking time. Step 5 - Toss rocket and feta through remaining lamb mixture. Serve with polenta or boiled jacket potatoes, plus crusty bread.

12.01.2022 This weekend grab some of Mick's Premium T-Bone Steaks for only $17.50/kg which is almost half price!! Steak with Garlic Mash Ingredients... 1 or 4 of Mick’s Premium T-Bone Steaks! Garlic Mashed Potatoes: 1 Head of Garlic 1kg potatoes, peeled and quartered Salt and freshly ground black pepper 1 cup heavy cream 1/2 cup butter - Cook the steaks on a BBQ to your liking - Put the potatoes in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when you stick a fork in them, about 35 minutes. At the same time, combine the cream and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm. - At the same time Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a tray and bake in a 180-degree oven until tender and fragrant, roughly 35 minutes. Remove from the oven and set aside till you are ready for the next step. - Now drain the potatoes and while the potatoes are still hot, pour in the warm cream and butter, add the garlic and mash the potatoes with a potato masher. Season with salt and pepper. Would be nice with some vegies or your favourite salad. Hope everyone has a great weekend and rest of the week. And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected]

09.01.2022 This weekend come and grab some Beef Ribs for only $11.50/kg which are perfect for the slow cooker or to slow roast in the oven. BBQ Beef Ribs Steps 1-3 can be done up to a few days in advance or you can do it all in one afternoon. ... Ingredients: 1/4 cup paprika 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon brown sugar 1 tablespoon salt 2 teaspoons cayenne pepper 1 teaspoon garlic powder 1 teaspoon freshly ground black pepper 2kg Mick’s beef short ribs 1 Bottle of Beerenburg Sticky Rib Sauce To Cook the ribs: 1. Place all of the ingredients (except the ribs and sauce) in a mixing bowl and stir to combine. Place the ribs in a baking dish and arrange them so they are one even layer. Rub the spice mixture on all sides of the ribs and cover the dish with aluminium foil. (At this point, you can roast the ribs immediately, but for the best flavour and texture, refrigerate them for up to 24 hours.) 2. Heat the oven to 150 and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator so they come up to room temp) 3. Place the ribs in the oven and roast until fork-tender, about 2 hours. To Finish the Ribs 4. Heat the BBQ until you have a medium/high temp 5. Place the ribs on the grill and brush them with some of the sauce. Close the lid for around 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Turn and brush every 5 minutes until the ribs are heated through, around 20 minutes or 5 or 6 times. Serve with your favourite winter side, mine would be green beans and crunchy potato

07.01.2022 This weekend we have Queensland grown Pork Belly on special for only $13.50 per kilo! Super tasty for these lovely Spring evenings and it’s a third off! Crispy skin Pork Belly with Chinese Coleslaw Ingredients (Pork Belly):... 1 1.5kg Mick's Meat Barn Pork Belly 2 cloves garlic, crushed 2 teaspoons finely grated fresh ginger 2 teaspoons Chinese five spice 1/4 cup light soy sauce 1/4 cup hoi sin sauce 1/4 cup dry sherry 1/3 cup brown sugar 1/2 teaspoon olive oil 1 1/2 teaspoons sea salt flakes Ingredients (Chinese Coleslaw): 1 Small Carrot, julienne 1/2 Punnet Grape Tomatoes, quartered 1 Lebanese Cucumber, julienne 3 Spring Onions, julienne 1/2 cup Basil 1/4 cup Rice Wine Vinegar 1/4 cup Soy Sauce Sesame Oil 1 tbsp Brown Sugar Method (Pork Belly): Ask our friendly butchers to score the pork rind so that its evenly marked at 1cm intervals. Place pork on a wire rack, rind side up, over sink. Boil the jug and then pour boiling water carefully over pork rind. Pat dry with paper towel. Cool for 10 minutes. Meanwhile, combine garlic, ginger, five spice, soy, hoi sin, sherry and sugar in a ceramic or glass dish big enough to hold the pork belly. Place pork into marinade, skin side up, taking care not to get marinade on the skin side. Refrigerate, uncovered for 3 hours or overnight, allowing pork skin to dry out. Preheat oven to 180C. Line a roasting pan with foil. Reserving marinade, place pork into a roasting pan. Roast for 45 minutes or until pork is tender. Brush the skin lightly with oil. Sprinkle with salt. If the skin hasn’t ended up crispy you can place it under a hot grill until skin is crispy and golden. Meanwhile, combine reserved marinade and cup water in a small saucepan. Bring to the boil. Simmer, uncovered for 10 minutes. Method (Chinese Coleslaw): Step One - Combine the carrot, tomatoes, cucumber, spring onions and basil in a medium sized bowl. Step Two - In a small bowl whisk together the vinegar, soy sauce, sesame oil and brown sugar until the sugar has dissolved. Step Three - Combine the coleslaw and the dressing just before serving. To Serve - Thinly slice the roasted pork belly, plate and serve the sauce with the pork alongside a generous serving of the Chinese Coleslaw.

06.01.2022 Steak Special and a Long weekend!! Dust off the BBQ this long weekend with Mick's Meat Barn Black Angus Rump Steak@ $19/kg, That's over half off! And we are open Monday from 8am 4pm... Mick's Angus Rump Steaks with Caesar Salad Ingredients: 2-3 Mick's Meat Barn Angus Rump Steaks 4-5 Mick's Meat Barn Bacon Rashers 1 Cos Lettuce, roughly torn 1/2 Red Onion, finely sliced at an angle 1-2 Boiled Eggs, roughly chopped 1/2 cup Grated Parmesan 3-4 Sourdough Bread Slices, cubed Caesar Salad Dressing (makes it much quicker!) Olive Oil Method: Step One - Over a medium to high heat, bring frying pan to heat. Add a splash of olive. Add the bacon and fry over the heat until crispy. Remove from the pan and onto a plate, with paper towel, to drain the excess oil. Step Two - Add the cubed pieces of bread to the same pan, with a splash of more olive oil and toss the cubes until they are golden. Set aside to cool. Step Three - Prepare the salad by combining the torn lettuce leaves, red onion, grated parmesan, chopped egg, toasted bread cubes, crispy bacon and salad dressing. Toss to combine. Refrigerate before serving. Step Four - Fire up the BBQ to a medium heat. Lightly oil. Cook the rump steaks for 3-5 minutes each side, or to your liking. Remove, rest and serve alongside the prepared Caesar salad.

05.01.2022 This weekend we celebrate our Dad’s, Happy Fathers Day to all the Dad’s. For this weekend's special we have Black Angus Rump Steak on special for only $19.00 / kg, that's a huge $10 off!! Although it’s not the most health conscious option and seeing it’s only once a year, here is one of my favourite ways to enjoy a steak.... Steak Eggs and Chips Ingredients: (for one) For the chips vegetable oil, for deep-frying 1 potato, peeled and cut into thick chips For the steak and egg 2 tbsp vegetable oil 1 Black Angus Rump Steak 1 free-range egg Wilted Baby Spinach (to keep the wife happy!) Method (If you don’t have a deep fry here is the next best way to cook your chips) Heat a heavy bottomed saucepan, one-third full of vegetable oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.) Add the potato chips and deep-fry for 8-10 minutes, until crisp and golden. Carefully remove using a slotted spoon and drain on kitchen towels. Heat the oil in a non stick-frying pan (or on the BBQ). Add the steak and cook for 2-3 minutes on each side, for medium, or longer, according to personal taste. Remove the steak from the pan and allow to rest for a few minutes. Using the same pan (or the BBQ) that the steak was cooked in, crack the egg in and fry for 2 minutes, until the yolk is set. To serve, pile the chips up onto a serving plate and serve the steak and fried egg alongside. If you need some green on the plate (as mentioned above!) place the wilted spinach alongside. Hope everyone has a great rest of the week. And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected] Liam

03.01.2022 This weekend come and grab a fresh Lilydale chicken for only $8! Beer Can Chicken You can buy a holder for this specific purpose but otherwise just use a baking tray and some toothpicks.... Ingredients 1 Fresh Chicken 1 can beer, 3/4 full salt olive oil your favourite spices to use on chicken eg. paprika, cumin etc. Method Coat the chicken with olive oil and massage your favourite spices onto the outside chicken and then salt the outside to taste Insert open beer can into chicken cavity and stand upright. (Please make sure the can is OPEN!) Roast for 1 hour to 1 hours at 160-180C. The beer will moisten the chicken from the inside as the chicken is cooked. With hour to go add your favourite roast vegies to the baking pan for a very easy Sunday Roast.

01.01.2022 This weekend grab some Lamb Loin Chops for only $16.50 / kilo which is almost half price!! Greek Lamb Loin Chops (Serves 4-6)... Ingredients (Lamb): 8 Mick's Meat Barn Lamb Loin Chops 1/3 cup Olive Oil 2 Garlic Cloves, minced 1 1/2 tbsp Dijon Mustard 1 tbsp Fresh Thyme Leaves 1/2 Dried Oregano 1 tbsp Fresh Rosemary, finely chopped Zest of 1 Lemon Cracked Black Pepper, to taste Ingredients (Salad): 1/4 Cos Lettuce, roughly torn Handful of Kalamata Olives, finely sliced 1/2 Punnet Cherry Tomatoes, quartered 1/2 Red Onion, finely sliced 1/2 Lebanese Cucumber, finely sliced 1 packet Feta Cheese, cubed Salt & Pepper 3 tbsp Olive Oil 1/2 Lemon, juiced 2 Garlic Cloves, minced 2 tsp Red Wine Vinegar 1 tsp Dried Oregano Salt & Pepper, to taste Method: Step One - In a medium sized bowl Whisk together the olive oil, minced garlic cloves, dijon mustard, thyme, oregano, rosemary and black pepper. Add in the lamb loin chops, toss to coat. Cover and place in the refrigerator to marinade for 2-3 hours. Step Two - Combine the cos lettuce, olives, tomatoes red onion, cucumber and feta in a medium bowl. Set aside in the refrigerator before serving. Step Three - In a small bowl whisk together the olive oil, lemon juice, minced garlic, red wine vinegar, dried oregano and season with salt & pepper. Step Four - Bring the lamb to room temperature, before grilling for 4-5 minutes each side. Step Five - Dress the salad before serving alongside the lamb.