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Preston’s Gold sets up for a summer of good meat

19 November 2012

Preston’s Gold sets up for a summer of good meat

Preston’s Master Butchers have been awarded a Gold Medal at the Devro New Zealand Sausage Competition for its Turingia Bratwurst.

“Our customers have been telling us for a while that this is a fantastic sausage”, says General Manager Andrew Preston.

“A win in a national competition is reinforcement that we’ve got it right. Our Anytime Turingia Bratwurst is a traditional pre-cooked German Bratwurst. It is flavoured with marjoram and parsley and a touch of pepper and garlic.

“It’s great for a variety of uses from the family BBQ, eating as a snack, though to portioning into a risotto.

“We know it will drive sales a bit crazy for a while, as Preston’s has previously won Gold, Silver and Bronze Medals for bacon and other sausages. We will have a bunch of new customers coming to our stores just to try it, and I can tell you now, they won’t be disappointed”.

It’s a busy time of the year for Preston’s. “When you come to summer, to end of year functions, to barbecues and Christmas celebrations, people come to Preston’s. People don’t want to get it wrong when they’re celebrating special times or entertaining, and they know they’ll get a butcher, the right product at the right quality and some good advice.”

The run into Christmas starts this week with the launch of free range spring lamb. The new season’s lamb is sourced through sister company Taylor Preston, who in turn sources from selected farmers in the lower North Island and top of the South Island. “It’s not a matter of the best stuff going for export” says Andrew, “we make sure that it comes straight here”.

Spring lamb has a unique flavour profile which is more delicate than older lambs - predominantly due to being milk fed and young - and it’s also very tender. “People enjoy the taste”, says Andrew, “and we reckon everybody should have a chance to sample it - so we’re doing a special season introduction across our stores, at really affordable prices”.

It’s not just spring lamb that’s new in-store, Preston’s is also launching two new beef ranges – under the Ted’s Choice premium label; Natural Farm Hereford and Natural Farm Angus – with a Preston family influence right through the chain. The cattle are sourced predominantly from lower North Island farms and Andrew’s cousin Campbell Preston individually selects the carcases at the Taylor Preston processing plant for meat colour, muscle size and confirmation, marbling content, and uses pH tests as an indicator for tenderness. “We expect the range will go well in our retail stores and hospitality”, says Andrew. “People are looking for a little bit extra and the Natural Farm product certainly gives that, with very strict quality standards and full traceability. What’s more, the butcher in-store can portion it any way you want it”.

Preston’s are also into full swing making their famous Cumberland Hams, and though the predominant use is Christmas, people are starting to buy them earlier in the season. “And for good reason” says Andrew, “they’re fantastic value. All of our cooked on-bone hams are made from NZ pork, they’re about the same price as mince per kg, easy to prepare (we can even glaze them for you in-store), have a short cooking time, and can be used for a week or so after the initial cook as sliced cold product. If people are having a bunch of friends around they’ll often grab some red meat and a ham to heat, it’s just great for casual through to white table cloth meals - it’s never out of place”.

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