What are the opening hours?

Monday 7am - 5:30pm Tuesday 7am - 5:30pm Wednesday 7am - 5:30pm Thursday 7am - 5:30pm Friday 7am - 5:30pm Saturday 7am - 3pm

Trevor Mead Quality Meats & Artisan Foods

Home
Australia
Byron Bay, NSW
Trevor Mead Quality Meats & Artisan Foods

Inspiring Northern NSW foodies for over 30 years with old fashioned service and quality, local meats. Conveniently located in the centre of Byron Bay.

With over 30 years experience, Byron Bay's longest running butchers shop is located in the middle of town right on Jonson St. Come and enjoy our legendary old fashioned service at this family run Byron institution. Let our range of award-winning sausages, aged prime rib steaks, Bangalow Sweet Pork, and Humane Choice free range chickens inspire the gourmet in you.

09/06/2026

RECIPE 〰️ Slow-cooker Beef Ragu

This Slow-cooker Beef Ragu recipe is an effortless, rich and comforting dinner that practically cooks itself. Fall-apart beef in a thick tomato-based sauce, served with fresh pasta – perfection for busy nights!

👨‍🍳 https://simplehomeedit.com/recipe/slow-cooker-beef-ragu/

Ingredients

▢ 1.2 kg beef chuck (braising/casserole) steak
▢ 1 tsp cooking (kosher) salt, plus extra to taste
▢ ½ tsp freshly cracked black pepper, plus extra to taste
▢ 3 tbsp extra-virgin olive oil
▢ 1 red or brown onion, finely diced
▢ 1 carrot, finely diced
▢ 2 celery stalks, finely diced
▢ 1 tbsp freshly grated garlic
▢ 60 g (¼ cup) tomato paste
▢ 60 ml (¼ cup) red wine (or 2 tbsp balsamic vinegar)
▢ 700 g (2½ cups) passata
▢ 1 beef stock cube or 1 tsp beef stock (bouillon) powder
▢ 1 tbsp sugar (any type)
▢ 5 sprigs thyme
▢ 2 bay leaves
▢ 400 g fresh lasagne sheets, or the pasta of your choice
▢ 1 tbsp extra-virgin olive oil
▢ Freshly grated parmesan, to serve

Instructions

1. Prepare the beef – Season both sides of the beef with salt and pepper.

2. Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat.

3. Add the beef to the pan and cook (in batches if needed) for 6–8 minutes, turning once halfway, until browned all over. Remove from the pan and set aside.

4. Cook the vegetables – To the same pan, add the onion, carrot, celery and garlic. Cook, stirring, for 3–4 minutes until softened.

5. Add the tomato paste and cook, stirring, for 1–2 minutes.

6. Add the wine to the pan and cook for 2–3 minutes, or until most of the wine has evaporated. Turn off the heat. (See note 1 to continue with stovetop method or to cook in the oven.)

7. Cook the ragu in the slow-cooker – To the base of a slow-cooker, add the passata, beef stock cube or stock powder, sugar, thyme and bay leaves. Add the onion and vegetable mixture and stir to combine.

8. Transfer the beef pieces to the slow-cooker. Squish the beef into the sauce and spoon the sauce over any exposed parts of the beef (most of it should be submerged in the sauce).

9. Cover and cook on low for 8 hours or high for 5 hours or until the beef is tender and it can be pulled apart with two forks. If it is not tender enough to pull apart with two forks, continue to cook in 30- minute intervals until it is.

10. Shred the beef – Remove the thyme sprigs and bay leaves and discard. Shred the beef using two forks. Note the sauce will thicken as it stands. Season with salt and pepper to taste.

11. Cook the lasagne sheets – Bring a large pot of salted water to the boil. Cut or slice the lasagne sheets into 2.5 cm (1 inch) strips (see note 3). Add to the boiling water and cook for 60–90 seconds or until al dente (or cook your chosen pasta according to the packet instructions). Drain and drizzle with the olive oil to stop the sheets sticking.

12. Assemble and serve – Stir one-quarter of the ragu through the lasagne sheets and divide among four bowls. Top with extra ragu, parmesan and black pepper. Note the recipe makes a big batch of ragu (8+ serves). See the leftover and freezer instructions below.

07/06/2026

Loaded Beef Nachos 〰️ Sunday comfort food eat ya heart out.

The nachos cheese sauce takes 5 minutes to make and will take your nachos to the next level, ensuring even coverage of cheese goodness over every chip! You can substitute the homemade Nachos Seasoning with 1 packet store bought taco seasoning.

Ingredients

BEEF
▢ 1 tbsp olive oil
▢ 2 garlic cloves
▢ 1/2 onion , finely chopped
▢ 1 lb / 500g ground beef (mince) from
▢ 2 tbsp tomato paste
▢ 2 tbsp water

NACHOS SEASONING
▢ 1 tsp each onion powder, dried oregano, salt
▢ 2 tsp each dried cumin powder , paprika
▢ 1/4 tsp cayenne pepper , or to taste

NACHOS
▢ 14 oz / 400g good quality corn chips
▢ 2 cups grated cheese (cheddar, tasty, gruyere, Monterey Jack)
▢ 1 quantity Nachos Cheese Sauce , warm

SIDES/GARNISH
▢ Sliced scallions / shallots
▢ 1 quantity Proper Guacamole , Restaurant Style
▢ 1 quantity Pico de Gallo
▢ Sour cream

Instructions

1. Beef: Heat oil in a skillet over high heat. Add garlic and onion, cook until translucent. Add beef and cook, breaking it up as you go. Once beef is cooked, add Nachos Seasoning, tomato paste and water. Cook for a further 2 minutes, then set aside.

2. Preheat oven to 180C/350F.

3. Spread half the corn chips in a single layer on a baking tray. Drizzle over about 1 cup Nachos Cheese Sauce, top with 1/2 the Beef and 1/2 the grated cheese ensuring most of the Cheese Sauce is covered.

4. Spread over remaining corn chips, drizzle over remaining Nachos Cheese Sauce, Beef and grated cheese, again ensuring all the Cheese Sauce is covered.
Bake for 15 minutes or until cheese is melted.

5. Serve immediately, garnished with sliced scallions/shallots if using and with Guacamole, Pico de Galloand Sour Cream on the side.

04/06/2026

Slow cooker lamb shanks with the lot, thanks! Just what the doctor ordered for these crispy June evenings.

Tender, juicy shanks from

03/06/2026

Winter Immune Chicken Soup

The BEST chicken soup you’ll ever eat is the best homemade nourishing healthy soup when you’re feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic.

Recipe via https://www.ambitiouskitchen.com/the-best-chicken-soup-recipe/

Ingredients

• 1 tablespoon avocado oil or olive oil
• 6 cloves of garlic, minced
• 1 yellow onion, diced
• 2 large carrots, thinly sliced
• 2 celery stalks, roughly chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)*
• 6 cups organic chicken broth
• 455 grams of bone in chicken thigh, or whole chook from
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• ½ teaspoon salt (adjust to your liking)
• Freshly ground black pepper
•1 cup pearl couscous
• ⅔ cup frozen peas (optional, but recommended)

Instructions

1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.

2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.

3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.

4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.

5. Add chicken back to pot then stir in frozen peas. If you find that you don’t have enough broth, feel free to add in another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy.

31/05/2026

Sunday Lamb Roast - does it get any better?

28/05/2026

PRODUCT FEATURE 〰️ Rum and Cue BBQ Sauces and Rubs from New Zealand

1. Port and Black Garlic Finishing Sauce is a rich decadent sauce and designed to elevate whatever it touches. Whether it be meat, vegetables or pasta, this sauce will make the plainest of meals fancy.

2. UMAMI Garlic Butter - What better way to finish off a steak or sprinkle over roast potatoes or stir into creamy mash. Easy to make garlic bread by adding this to melted butter and simply spread on a French stick. The kids will love this sprinkled on popcorn too!

3. UMAMI Truffle Butter - What better way to finish off a steak or sprinkle over roast potatoes or creamy mash, you can even add this to your pasta dishes to elevate your dish even further.

Available in-store at

25/05/2026

Winter Warmer Recipe 〰️ Tuscan Style Chicken Soup

Tuscan Style Chicken Soup – a hearty soup with veggies and beans to warm up your belly!

4 servings
Via https://www.kitchensanctuary.com/tuscan-style-chicken-soup/ -recipe-container-9792

Ingredients
▢ 1 tbsp olive oil
▢ 1 onion peeled and chopped
▢ 2 cloves garlic peeled and minced
▢ 2 sprigs fresh thyme or ½ tsp dried thyme
▢ 1 stick of celery sliced
▢ 2 medium carrots peeled and chopped
▢ 2 medium potatoes peeled and diced
▢ 1 litre (4 cups) good-quality chicken stock ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free
▢ ½ tsp salt
▢ ½ tsp black pepper
▢ 400 g cooked cannellini beans washed and drained
▢ 2 skinless cooked chicken breasts shredded
▢ 100 g chopped kale
▢ small bunch fresh parsley chopped
▢ 2 tbsp finely grated parmesan

To Serve:
▢ fresh thyme
▢ Fresh or toasted bread

Instructions

1. Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.

2. Add the garlic and thyme and cook for a further 2 minutes.

3. Add the celery, carrots, and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.

4. Add in the drained cannellini beans and cook for a further 5 minutes.

5. Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.

6. Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with hunks of fresh sourdough bread.

22/05/2026

RECIPE 〰️ Vindaloo Spiked Cornish Pasties

A flavoursome twist on an English classic featuring , their range is available in-store at

Makes 4 Pasties

INGREDIENTS

Short crust pastry:
450g plain flour 2 tsp baking powder 1 tsp salt 125g unsalted butter 2 egg yolks 125ml cold water

Filling 1 large brown onion 1 cup pumpkin ½ cup sweet potato ½ cup potato ½ cup peas 175g Zest Vindaloo Blend
1 egg yolk mixed with 1 tsp milk for egg-wash

METHOD

1. For pastry, blitz flour, baking powder, salt, butter and yolks until mixture forms crumbs. Then slowly add enough water until the mixture comes together in a ball. Chill in a covered bowl for 1 hour.

2. For the filling, chop all ingredients into 1cm cubes and mix with the Vindaloo Blend. Let this mix sit until the pastry is rested.

3. Roll out pastry until about 4-5mm thick and using a 20cm diameter side plate as a guide, cut out 4 circles.

4. Put about ¾ cup of filling mixture in the centre of each pastry round and fold in half, sealing with egg wash. Twist the joined edges for a genuine ‘pasty look’ and glaze with the remaining egg-wash.

5. Make a little steam hole at the centre of each pasty and bake for 50 minutes at 180°C.

20/05/2026

RECIPE 〰️ Easy Chicken Curry

A quick and simple mild chicken curry recipe with bags of flavour. Ready in 30 minutes, it makes a great go-to mid-week meal for the whole family. Freezer-friendly so you can make a big batch and save some for later.

Via: https://www.kitchensanctuary.com/easy-chicken-curry/

Ingredients
▢ 2 tbsp olive or coconut oil - or ghee
▢ 3 chicken breasts (approx 500g) chopped into bite-size chunks
▢ 1 large onion (or 2 small) peeled and finely chopped
▢ 2 cloves garlic minced
▢ 2 tsp minced ginger
▢ 2 tbsp mild curry powder go hotter if you prefer
▢ 1 tbsp ground coriander
▢ ½ tbsp ground cumin
▢ 1 tsp paprika
▢ ½ tsp ground cinnamon
▢ ½ tsp salt
▢ ½ tsp black pepper
▢ 2 tbsp tomato puree paste
▢ 400 g tin finely chopped tomatoes
▢ 240 ml (1 cup) chicken stock
▢ 425 ml tin full-fat coconut milk
▢ 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry *optional*
▢ 60 g (2 cups) baby spinach

To Serve:
▢ boiled rice
▢ fresh coriander
▢ chilli flakes

Instructions
1. Heat oil in a large frying pan (skillet) over a medium-high heat. 2 tbsp vegetable oil

2. Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
3 chicken breasts

3. Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
1 large onion

4. Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.

5. Add the tomato puree, tinned tomatoes, stock, and coconut milk.

6. Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.

7. If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.

8. Stir in the spinach (it should wilt quickly) then turn off the heat.

9. Serve with boiled rice, topped with fresh coriander and chilli flakes.

18/05/2026

RECIPE 〰️ Beef and Guinness Stew

The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.

https://www.recipetineats.com/irish-beef-and-guinness-stew/

Ingredients

▢ 2 tbsp olive oil
▢ 2.5 lb / 1.25 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)
▢ 3/4 tsp each salt and black pepper
▢ 3 garlic cloves , minced
▢ 2 onions , chopped (brown, white or yellow)
▢ 6 oz / 180g bacon , speck or pancetta, diced
▢ 3 tbsp flour (all purpose/plain)
▢ 440ml / 14.9 oz Guinness Beer
▢ 4 tbsp tomato paste
▢ 3 cups (750 ml) chicken stock/broth (or beef broth)
▢ 3 carrots , peeled and cut into 1.25 cm / 1/2″ thick pieces
▢ 2 large celery stalks , cut into 2cm / 1″ pieces
▢ 2 bay leaves
▢ 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Instructions

1. Cut the beef into 5cm/2″ chunks. Pat dry then sprinkle with salt and pepper.

2. Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate.

3. Repeat with remaining beef.

4. Lower heat to medium. If the pot is looking dry, add oil.
Cook garlic and onion for 3 minutes until softening, then add bacon.

5. Cook until bacon is browned, then stir through carrot and celery.

6. Add flour, and stir for 1 minute to cook off the flour.

7. Add Guinness, chicken broth/stock and tomato paste.

8. Mix well (to ensure flour dissolves well), add bay leaves and thyme.

9. Return beef into the pot (including any juices). Liquid level should just cover – see video or photos.

10. Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.

11. Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.

12. Serve with creamy mashed potatoes!!

Address

109 Jonson Street
Byron Bay, NSW
2481

Opening Hours

Monday	7am - 5:30pm
Tuesday	7am - 5:30pm
Wednesday	7am - 5:30pm
Thursday	7am - 5:30pm
Friday	7am - 5:30pm
Saturday	7am - 3pm

Telephone

02 6685 6583

Website

http://www.trevormead.com.au/

Alerts

Be the first to know and let us send you an email when Trevor Mead Quality Meats & Artisan Foods posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your business to be the top-listed Grocery Store in Byron Bay?