fents, mind posting up some pics of these meats?
i have seen some of scott's briskets and they seem to be very lean. if one of our ambassadors can produce a high quality brisket out of them then we can endorse
the other thing is consistency a "butcher" isnt a brand of meat, we would need to know the breed/supplier instead of just the butcher so that we can guarantee that members can go in and get the same quality each time
Ok so dont shoot me if im wrong here as im still pretty new to all this. I didnt grab any pics as were just got chatting and i asked him about his briskets and he pulled out two full briskets, unwrapped them and started showing me around them. He cut off a corner and there was defiante marbling, looked fantastic to me but that my FIRST p brisket ive ever seen to be honest.
As far as his background and supplier go they have their own farm and own abbatoire - http://www.koallahfarm.com.au/
which i thought was very good.
They can also order Cape Grim.
I Implore at least one of the forum experts to give him a go and review it. Yea it may be a bit more expensive, Rosanna isn't really a poor suburb but im sure if anyone mentioned their love for Aussie BBQ Forum / Pitmasters / Kamado's / Offset's / Low and Slow im sure he would look after us too.
He marinated 8KG of Gyros and Vacuum packed it for me at no extra cost on the weekend.