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Moore & Sons Butchery continues the rich history of a family owned butcher shop in the scenic Blue Mountains township of Springwood.
In 1975 Frank Hurley offered a limited number of 'Hurley's Butchery' commemorative spoons to celebrate 50 years of trading at the Springwood store. As a nod to the 'silver spoon' event, new family owners Michael and Amy Moore gave away commemorative 'Moore & Sons Butchery' chef towels to their first fifty customers on opening day to celebrate the opening of 'Moore & Sons Butchery'. For more information about the history of the changing face of an independent butcher shop in Springwood visit: The Springwood Historian's Blog A passionate butcher since leaving school, owner Michael Moore has developed his craft from being an apprentice then being part of a supermarket meat department, to living his dream- opening gourmet butcher shops with quality, locally sourced product. "I am excited about finally opening a store in my own backyard," Michael comments. Moore & Sons Butchery provides Springwood residents and surrounds with a traditional butcher shop, specialising in superior service and high quality meat and meat products. It offers a range quality traditional cuts as well as a range of gourmet items influenced from tastes all over the globe. “Our Gourmet Range looks to inspire households who don’t have time to create, cook and sample such meals in their own homes,” explains owner Michael Moore. “Our Signature Pork Cutlets (juicy trimmed pork cutlets filled with pancetta, provolone cheese and fresh sage crumbed in classic breadcrumbs) will be popular with working couples and families,” Michael gestures to a tray of plump crumbed pork, “I think they will appreciate that they can have a fantastic tasting meal, made with fresh, delicious ingredients by simply popping these in the oven.” Evidence of Michael's high standards of quality and service is seen through the multitude of awards he has collected over his twenty years in the trade. His previous businesses enjoyed continued success in the Western Sydney Sausage King Awards and his products attained National Champion in The Royal Agricultural Society Fine Foods Award. On a personal level, Michael has always set a high standard when it comes to customer service and workmanship. “Customers respect and are attracted to his genuine manner and the way he really wants to meet their needs,” explains business partner and wife Amy. Moore & Sons Butchery has great expectations of their suppliers. All meat is checked at the rail to ensure the quality is consistent with Michael's high standards. Moore & Sons Butchery sources pasture fed lamb and beef, Borrowdale Free Range Pork and chickens free to roam in sunlit cage free barns. Moore & Sons Butchery is open Tue to Fri 8am-5pm, Sat 8am- 12. |