THE Butcher Shop isn't your average butcher shop.
The new fixture at the Park Centre in Victoria Park has got people talking and it isn't any wonder with premium local meats stocking their shelves.
The two epicureans David Costarella and Brian Field have not been in partnership long, taking over and revamping their shop only a year ago.
At a time where society is taking more and more notice of where food comes from, David and Brian have found that differentiating their products gives them a positive marketing advantage.
"We only stock free range pork and chicken, Amelia Park lamb and Black Angus beef," David said.
"It gives us an edge against Coles who basically just sell beef or lamb.
"We have a lot of people that go to Coles to do their shopping but come here to buy their meat which shows that people are willing to go somewhere different for better quality."
In addition to their top quality range of meats David and Brian also stock ready-made options such as marinated kebabs (with homemade marinade), homemade pastries such as Beef and Guinness Pie and Beef Wellington.
All beef products in The Butcher Shop, from the top grade porterhouse steaks and scotch fillets through to the mince and rissoles, are made with Black Angus beef.
Since opening the shop Brian and David have only ever stocked Angus beef, preferring it to all other breeds.
"The Black Angus beef has such a defining flavour and tenderness," David said.
"You almost don't even need any salt or pepper or sauce on their steaks as the marbling in the meat gives it a nice flavour."
David and Brian buy all of their beef from The Meat and Poultry Company which provides premium grade meat and poultry at wholesale prices and specialises in supply of Black Angus beef.
"We have been dealing with them since we started and they offer excellent grade meat," David said.
"They hand pick the Angus cattle at the saleyards and the quality is always exceptional."
The Meat and Poultry Company sales manager Chris Gaston is just as passionate about the Angus breed and agreed with David that the flavour and tenderness of the meat is second to none.
They have been specialising in locally produced WA beef for almost three years.
"We used to buy from over east, particularly Tasmania, but with the logo Buy West, Eat Best we saw an increase in demand for locally grown beef," Chris said.
"So we now have a guy based down in Bunbury who goes to the sales and hand picks the best of the offering.
"We have our own feedlot which the cattle are put into after they are bought. Once they make weight they are killed and trucked up to us the next day.
"Spring sees a majority of the beef come straight off grass while over the cooler months we stock more grainfed beef."
The success of the Black Angus beef in The Butcher Shop is also apparent with many customers remaining loyal and coming back time and time again.
David said people would hear about them and come from suburbs away to try the Black Angus branded beef.
"We even had someone from Kalgoorlie that had heard about us and wanted some Black Angus for his roast beef for Christmas," he said.
"We also have a few guys come in wanting some cryovaced beef to take with them to Singapore and Thailand."
According to David and Brian the Angus cattle, in the way of breeds, produced some of the best beef in Australia.
Last year was a tumultuous one for the beef cattle industry in WA which saw the suspension of the live export trade to Indonesia after the public outcry surrounding the treatment of Australian animals in some abattoirs.
Although David and Brian source their beef locally and were not affected by the ban, the highly publicised issued bought beef production practices in WA into the public's awareness.
"Soon after the ban was put in place we did have a few people ask about where our beef came from, which they hadn't really done before, but it was more of a conversation point than anything," David said.
David and Brian remain passionate about the Black Angus label and will continue to stock the gourmet beef well into the future.
"Although the price of our beef may be a little different to Coles, people don't seem to mind paying a little bit extra for a much better quality meat," David said.
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