• Sausages

Mindarie Gourmet Butchers

Best Quality Meats

Inside Basil’s Fine Foods, you’ll conveniently find Mindarie Gourmet Butchers, an omnivore’s delight!  Our butcher cases are teaming with beautifully marbled steaks, plump and hearty Mt Barker free-range chickens, lean and tasty pork and a wealth of other fine meats.  Partners and traditional butchers, Paul and Colin bring to the table their expert skills gleaned from years of experience perfecting their craft, and are always more than happy to custom-cut anything you want. We select only the best quality meat and cut portions of WA bred beef, lamb and pork on site. We also stock goat and game meat including kangaroo, crocodile and rabbit. What’s more, we make our own mince fresh daily, with no hidden preservatives to worry about.  For added convenience we have a pre-packaged refridgerator with a range of meats, and for extra value, we also offer customers a ‘Special of the week’.

Ready-To-Cook Range

Our unique and wonderful range of ready to cook lines will get your mouth watering. From best sellers like Italian style veal and chicken schnitzel, our ever popular chicken roll-up filled with spinach, sundried tomato and Danish fetta, to Beef Wellington and our sausage of the week, there’s something to please everyone’s palate. The meal-time possibilities are endless with the delectable range of meat stir fry’s, winter chicken and beef casseroles, and pies including beef & Guinness, and lamb roganjosh. For a little taste of Britain or South Africa, we have traditional pork, Cumberland, chipolatas and boerewors sausages. And you’ll be pleased to know that all of our marinades and most of our sausages are gluten-free.

What’s your Beef?

We’re proud to offer customers a broad range of grass and grain fed Harvey Beef cuts, well-known for its fine quality and taste. We also stock organic beef from Dandaragan, Western Australia’s largest producer of certified organic beef, which is hormone, antibiotic and chemical free.

 

Click here to view our Special of the Week

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