Through the setup of our Taringa store, we have continued to impress and build our relationship with the biggest meat processor in Australia, JBS Swift. In fact, the GM was so impressed with the overall concept of our store that he flew his plant managers in from around the country, NSW, Victoria as well as Queensland, to show them how their flagship products have been showcased.
So why was the GM of JBS Swift so impressed by our Taringa store?
The handling, storage and cutting of a temperature sensitive product such as meat has a built-in cost that other retail items just don’t have. Our Taringa store has been specifically designed to present meat well with the feel of a traditional butcher shop, to give our customers the benefit of reasonably priced, high quality meat without the hidden add-on costs of high shopping centre rents, high labour costs, high storage costs and the general expenses of traditional butcher shops. In short, our savings becomes our customers’ savings.
Working with firms such as JBS Swift not only keeps us at the forefront of the meat industry but will also help shelter us from the full force of beef shortages being predicted in the not too distant future. We look forward to continuing our mutually beneficial relationship well into the future.
And a special shout out to our friends at Pacific Meat Packers in Melbourne—we value the great relationship we have to you guys too ;-)
This year I challenge you to serve this sophisticated yet simple, totally scrumptious wild rice stuffing that’s full of ALL the Autumn flavours instead. Like I say, this recipe taste so good you don’t even need to bake it.
Ingredients:
2 cups Wild rice – mix in approximately 6-8 cups water (6 to start)
1 tablespoon Master foods Tuscan spice cooks into with wild rice
½ pound of your favourite sourdough or rye sourdough bread cut into 2cm cubes (1/2 inch) about 4-6 cups)
1 stick or ½ cup unsalted butter
2 cups diced onion, red (any can be used)
2 cups diced celery
2 cups diced granny smith green apple (any can be used these cook less sweet)
1/3 cup fresh flat leaf parsley (dry can be used, but find the fresh more flavourful)
3 tablespoons of fresh sage (2 teaspoons crumbly dry can be used but I find it too powdery)
3 tablespoons of fresh marjoram (again same as above, can 1.5 teaspoons dry marjoram substitute oregano)
1 tablespoon finely chopped thyme (or 1 teaspoon dry crumbly thyme)
1 teaspoon black pepper
1 ¼ cup dried cranberries
1 cup chicken or turkey broth
How to Make This Recipe... read on
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© 2026 Hillman Meat Company.
Paul Hillman
Author