One could easily walk past Hauff’s Butchery in Sunnybank – and be missing out on what could be one of the more interesting fresh meat venues around. Stepping inside is like stepping into a secret Asian meat market. However, Hauff’s is no secret to the multitude of eager Chinese, Indian, Korean, Filipino, Japanese, Vietnamese, Sri Lankan, Cambodian and Thai cooks who can be found inside picking through the packages for the best buys.
So what to expect? And why is this a Mecca for Asian cookery?
Goat is pretty standard find these days. Most often seen in Indian cooking, goat is also often found in authentic South African and Mexican cuisine.
I love a goat curry, and goat shanks can be used in any recipe where a lamb shank would usually do. Goat shanks are slightly tougher and have less fat, so the long, slow cooking of an Indian curry showcases the shanks beautifully.
Goat livers taste a lot like goat cheese, same goaty after-taste and similar texture. I am not a big offal eater but was pleasantly surprised when I tasted Bhuni Kaleji (sautéed Goat Liver).
Goat heart is flavourful but very dense, so it benefits from the tenderising action of the mallet.
Finding just the pork skin, which is the yummy bit that goes crackle, crackle, crackle. ‘Cos you can never have too much crackle- right?
Pork Fat? Lard :) Pork fat is what gives such incredible flavour to authentic dimsum, yumcha & Chinese pastry recipes
Steamboat pork, ready for a traditional Chinese steamboat.
Ready for braised Malaysian pig’s heart.
Offal, piggy style.
I love the Asians strongly believe in paying respect to the whole animal.
The butcher tells me that a pork is the best example to use because you can pretty much eat every single part of the pig…
…literally from the nose to the tail, with everything in between.
Chitlins are hog intestines and are not for the faint of palate (or smell).
Smoked pork belly – this little package came home with me. (wee wee wee). It is absolutely beautiful prepared this way and can be used in everything from fried rice and rice paper rolls to a bacon or speck substitute.
Pig’s trotters (sometimes known as pork knuckles, which sound a lot more palatable to some) are the feet of pigs.They are delectable after long slow simmering in stock and spices
I had to do a bit of a Google on ways to prepare pig uterus. Epicurious politely replied, “We’re sorry, we did not find any food recipe results for: uterus.” I do know, though, that ancient Romans would stuff a pig uterus with cumin, leeks, pepper, minced pork meat and seasoning. The result? – a sausage.
Tripe is usually made from only the first three chambers of a cow’s stomach.
There is the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe)
and the omasum (book/bible/leaf tripe).
Oxtail is the culinary name for the tail of cattle. An oxtail typically weighs 1–1.8 kg and is skinned and cut into short lengths for sale. Oxtail is a bony, gelatin-rich meat usually slow-cooked as a stew or braise (and makes great beef stock).
Tendon is by definition, “a tough band of fibrous connective tissue connecting muscle to bone and is capable of withstanding tension.” This means it’s essentially cartilage – tough as an old boot – but when properly prepared, absolutely fantastic. Tendon has a high collagen content so when braised for a long time over low heat it becomes amazingly tender with a rich, buttery flavour.
‘Giblets’ is the term that refers to the heart, liver, gizzard, and sometimes the neck of a chicken after it has been killed and prepared for the table.
When I was a kid, the giblets were usually in a little bag stuffed inside the chicken that came home from the supermarket.
I haven’t seen them inside a chicken for a long, long time. But if you want some – or just the hearts or livers, here they are.
Even with birds, nothing is wasted – and I found both chicken feet (which I love) and duck feet here. Both chicken feet and duck feet are a delicious yum cha / dim sum dish from southeast China.
Duck wings are long, quite lean and in my experience, quite tough. After a few failures, I learned that the secret is to braise the wings until they are tender first, cool, marinate and then cook again. This way they are tender, sticky and delicious.
This one impressed Mr 15. “Mum – I didn’t know ducks had tongues!” Duck tongue is very chewy – and contains a long, thin bone.
Squab – pigeon. Cooo!
This one had me stumped. Still does. Maybe you could help me out?
What’s your opinion on trying something new – offal or not?
Market Square Shopping Centre Mains St
Shop 20, Market Square
Sunnybank Queensland 4109
(07) 3344 4700