Pride in quality

The Tucky Burger, a secret recipe of Perry’s Quality Meats butcher Craig Tuxworth, impressed judges at the Australian Meat Industry Council awards on Saturday, along with a swag of accolades. Picture: Ashleigh Force.

Award. Chances are, Perry’s Quality Meats butcher Craig Tuxworth will be found manning the barbecue this summer to cook up a ‘Tucky Burger’.

The family favourite recently placed first at the Tasmanian Sausage King and Best Butchers Burger competitions.

The Australian Meat Industry Council awards recognised the Tucky Burger as the number one choice for both the north of the state and overall statewide. The locally produced product will now go on to be judged in the national awards early next year.

A recipe more than two decades in the making, Craig has perfected the family favourite.

While he could not divulge the secret recipe, he says the key is fresh ingredients and quality meat.

“The main thing is to give it a good mix, to get the protein in the meat working [and] bring out the full flavours.”

Best served with a salad and fresh burger bun, the recipe is a summer staple whether straight from the barbie or served cold.

His tip for cooking the perfect burger? “Don’t overcook a hamburger . . . if you like your steak rare then cook your burger rare.”

Perry’s Quality Meats also earned first and third statewide in the Small Goods Competition for full rasher bacon and gourmet ham respectively as well as third statewide and second for the northern region in the Traditional Australian Beef Sausage category.

The local butcher also received second in the northern region for Traditional Australian Pork.

Jennifer Perry, owner of Perry’s Quality Meats alongside husband Josh, says the array of recent awards is a reflection of the consistency that the business aims for each day.

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