Brent and Kirsten Kuskey understand what customers need and want from their local butcher. Since opening Kuskey’s Butcher Shoppe in November last year, the pair have been delivering in spades. As busy people with young children, they know a thing or two about the importance of nutritious, easy mid-week meals and having something special on the weekends.
“We have a range of ready-made meals that can be popped straight in the oven, while you’re helping the kids with their homework or after you’ve had a long day at work,” Kirsten said. “We make things like veggie-loaded sausage rolls, and chicken or beef swags with hidden veggies and cheese.”
When Crush spoke to Brent, he was up to his knuckles in egg wash; crumbing Lillydale Free Range Chicken. “We make everything ourselves in store so we can guarantee our customers get fresh, quality meat,” he said. “We like making things that are unique to us. We have five different pastries and believe in quality over quantity.”
Brent is a third-generation butcher. He trained under his father, Tracey Kuskey, at Kuskey’s Country Meats in Gin Gin. “After 12 years I thought it was time to have a crack myself,” he said. “The support we’ve received so far has been amazing. I really get a kick out of it when new customers come in and say they tried our meat at a friends’ barbecue and loved it.”
Whether you’re into fuss-free eating, you’re a hardcore carnivore or a diehard foodie, Kuskey’s Butcher Shoppe caters for all. Brent will even dry age your meat for you onsite – a service not offered by other local butchers.
Kuskey’s Butcher Shoppe stock grass fed beef from Tasmania, Betta pork from Biloela that’s steroid, hormone and sow stall free, and grass fed Kiewa Valley lamb. They have olive oil from the Burnett, Bucca Hotel’s Worcestershire Sauce, beef bone broth, Bundaberg Spice Company products, apple cider vinegar and more. On Fridays and Saturdays they offer grazing boxes made-to-order.