Jake – Mountain Side Meats, Berry

Mountain Side Meats, Berry

“I’ve been involved with Mountain Side Meats for just under five years now. My dad’s an ex butcher, so there’s family history. I love the creativity of it, the art of it; not many people see behind the scenes of it, and they think it’s just cutting a piece of meat. But there’s a lot of creativity to it, and you either like it or you don’t. I like to cook all types of things. I’ve got a Weber smoker at home, so I cook a Sunday roast; I love a pork roast. Steaks are good: a ribeye on the bone is a nice cut so you can get it medium rare. And it’s straight off our farm at Pyree, 103 acres on the south coast, so it’s all local stuff.”


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