This is Pete Gianfrancesco, from Pete’s Chop Shop in Australind, with his apprentice Tim. Pete does all the packaging and cutting up of Henty Brook Angus beef, and his attention to detail and passion for producing quality local meat at value-for-money prices is second to none.
Pete insists we dry age our beef for a minimum of 12 days, for optimal eating qualities.
He makes a fine Italian sausage too. Check out his specials at www.peteschopshop.com.au