Pork Section
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Due to a cattle shortage country-wide in 2009, it was with the hopes of bridging the meat gap, that we opened our pork section.
Being a small operation, we would only slaughter 20 to 30 porkers a day, but as demand grew and over time, we secured a license to slaughter 70 head per day.
As 2014 drew to a close, we had expanded our pork abattoir, and with that a license which allowed us to slaughter 150 head per day. We currently have cold-room space to accommodate 70 porkers and blast-freezer space which can take up to 120 porkers at any one time.
We take great care in ensuring our pigs are well looked after from the time they arrive at Koala Park Butchery to the time they are slaughtered. From all the methods used to stun, and slaughter pigs, we choose to use electric currents to stun the pig, then immediately after, it is bled out to finish the process. We believe this is by far the most humane way of slaughtering our porkers, and guarantees our meat quality is of the highest standard by the time it reaches our customers.
STEER PRICE GUIDE
TRANSFER PRICE STARTING FROM
WEIGHT
200kg
250kg
300kg
$1.60/kg
$1.80/kg
$1.90/kg
Spoil Mom this Mother’s Day with some garlic butter baked chicken thighs.
Recipes | Pork
Garlic Butter Baked Chicken Thighs
Cooking time: approximately 25 minutes
Serves: 6 people
Ingredients.
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Koala Park Chicken thighs (6-8) bone-in, skin-on chicken thighs
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Freshly ground black pepper
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1/2 c. (1 stick) unsalted butter, softened to room temperature
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5 cloves garlic, minced
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Zest of 1 lemon
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1 tbsp. fresh thyme leaves
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1 lemon, cut into rounds
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1 lb. baby potatoes, quartered
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1 tbsp. freshly chopped parsley, for garnish
Instructions.
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Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
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In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.
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Place lemon rounds, potatoes, and chicken thighs in a 9"-x-13" baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you'd like the skin more crisp, broil on high for 1 to 2 minutes until golden.