Trafford Meat and Smallgoods in Campbelltown, South Australia, Australia | Butchers shop

Trafford Meat and Smallgoods

Locality: Campbelltown, South Australia, Australia

Phone: +61 8 8337 3048

Address: 548 Lower North East Road 5074 Campbelltown, SA, Australia

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25.01.2022 Lamb shanks are available now! No need to head to a fancy restaurant for a delicious lamb shank - we have them in-store ready for you to cook up a storm. Teamed with our home made tomato sauce and you'll really be serving up something special!... 548 Lower North East Road, Campbelltown See more

20.01.2022 The best way to defrost beef is to leave it in the fridge until completely thawed. You'll need to plan ahead but the tender, juicy results are worth the wait! Don't forget to throw questions at Matt when you pop in next - 548 Lower North East Road, Campbelltown

19.01.2022 Have you tried Gumeracha Olive Oil? 100% natural, hand picked olives and cold pressed for your enjoyment plus it's made in the Adelaide Hills. ... Grab a bottle next time you're in store! 548 Lower North East Road, Campbelltown

15.01.2022 Have you discovered Moro gourmet glazes? They’re the easy, convenient and a very tasty way to add a little sophistication and sweetness to your meals. The Italian Glaze is perfect to drizzle over salads.... But be careful, Moro glazes are dangerously moreish! 548 Lower North East Road, Campbelltown 8337 3048

13.01.2022 Looking to mix up your mid-week chicken dinner? Try spicy chicken wings; 16 chicken wings... 2 tablespoons olive oil 1 tablespoon paprika 1 teaspoon lemon pepper 1 teaspoon dried oregano 1/2 teaspoon chilli powder 1 teaspoon salt Preheat oven to 200C. Line a large baking tray with baking paper. Brush chicken wings with oil. Combine paprika, lemon pepper, oregano, chilli powder, salt and pepper in a large snap-lock bag. Add chicken. Toss until well coated Place chicken onto prepared tray. Roast for 30 to 35 minutes or until golden and cooked through. Serve and enjoy! 548 Lower North East Road, Campbelltown 8337 3048 Credit: taste.com.au

13.01.2022 Cotechino in store now! Cotechino is a traditional Italian pork sausage, which is delicious slow cooked and served with lentils. For something different, slow cook in traditional passata sauce over pasta. ... 548 Lower North East Road, Campbelltown

12.01.2022 Our butchers may not be world-class comedians but they sure do take their meat seriously! Ask them a question about the best cuts of meat, how they would cook a type of meat or what you should serve when entertaining and no joke - you'll walk away with your answer. The team at Trafford Meat, know their meat!... 548 Lower North East Road, Campbelltown See more

12.01.2022 It's officially winter. The perfect season for warm hearty meals! From pasta and stews to meatballs and lamb shanks - all cooked with our home made tomato sauce.... Grab a couple of bottles next time you pop in. 548 Lower North East Road, Campbelltown

09.01.2022 Is there anything better than enjoying bacon and eggs on a Sunday morning? Enjoy with a side of tomato's, avocado and mushrooms and you'll fill content for hours! Our bacon is sliced fresh on the spot!... 548 Lower North East Road, Campbelltown 8337 3048 See more

09.01.2022 What's the difference between scotch fillet + eye steak? A common question. The first difference is the price. ... Typically a slice of Eye Fillet steak will be twice as expensive as a slice of Scotch Fillet steak - why? Whilst they do have similarities such as being; - Primal Cuts of beef or cuts considered to be of the highest quality - High for flavour and considered to be very tender - Come from areas of the animal which don’t actually do much work in terms of supporting or moving the frame therefore when cooked, the muscle is tender not tough However, they are completely different because; - Scotch Fillet comes from the forequarter of the animal in the rib section. Scotch Fillet is a Rib-Eye steak just with the bone removed. If the bone was left in would be sold as a Rib-Eye. The Eye Fillet comes from the hind quarter of the animal. It is the strip of muscle tucked in against the backbone. When removed in it’s entirety it looks a bit like long cylinder, thicker at one end than the other. This muscle does very little work and is considered to the most tender cut of meat on the animal. So how do you choose? There's no need too... have Scotch Fillet tonight and Eye-Fillet tomorrow! Enjoy! 548 Lower North East Road, Campbelltown 8337 3048

01.01.2022 Looking for an easy but impressive mid-week meal? An easy pork cutlet recipe made in one pan (!) is the answer! Made with mixed vegetables to serve with these crispy pork cutlets and all cooked in one easy tray bake recipe for no fuss! ... Check out the recipe from myfoodbook.com.au myfoodbook.com.au//herb-crusted-pork-cutlets-with-veggie-m 548 Lower North East Road, Campbelltown 8337 3048