Carey Bros savours spoils of victory with Aussie sausage
LOCALS have been feasting on Carey Bros' award-winning sausages for nearly 70 years.
They've helped feed nearly three generations and at the weekend the sausage kings snagged another trophy for the already well-stocked cupboard.
Paul Carey said they had worked hard over the past two years to perfect their beef sausage, which topped the Australian Meat Industry Council competition.
"It was an excellent day and we are very lucky to come out on top with the best, biggest-selling sausage," he said.
"From here we go on to the state competition and then hopefully on to the national one in Sydney.
"For the past two years running we've made it to the finals."
Mr Carey took 10 kinds of sausages for judging, six of which received a placing.
"It's a really tough competition.
"But we're fortunate enough to be able to completely control our meat," Mr Carey said.
"We're lucky to be able to buy the beasts, control how they are killed at our abattoir and control which meat is used.
"We've focused on paddock-to-plate and I think it makes a huge difference," he said.
Bulk meat manager Sam Dight made and prepared the award-winning sausages for the competition.
"Sam did a great job," Mr Carey said.
"We used to go along hoping to win, but we've got the confidence now to expect to win."
Mr Carey's grandfather started Carey Bros in 1944 and the business is still going strong.
"We're still going and we've got lots of plans for the future," he said.
"We're proud to be part of the community."
- First prize: Beef
- Second prize: Pork
- Second prize: Chicken
- Second and third prize: Gourmet