Butcher invites clients to sample before buying

An innovative way to make customers aware of the various ways to make the best of prime cuts of meat was tried out on Saturday by the ever enterprising Manwel Bezzina.

Mr Bezzina who has been running Stella Maris Butcher, in Sliema for the past 42 years, and his son Mark, 30, hit on the idea of presenting a meat tasting session combining it with wines imported by Attard & Co. Foodstuffs Ltd.

The aroma in the shop made mouths water as chef Josef Gauci added fresh herbs, brandy and wine to the meat and chicken cuts.

Mr Bezzina is a former herdsmen and was president of the Meat Sellers' Association between 1980 and 2000.

He takes extreme pride in the way he buys the best cuts and prepares meat making it easy for customers to decide what to buy and to save time shopping by doing a lot of preparation beforehand.

"You get quality clients if you offer quality products and choice. For example, we offer various types of mince meat - beef, pork, beef and pork, veal as well as lamb.

"Cutting and preparing meat is an art. We do all the preparation ourselves including meat and chicken burgers," Mr Bezzina added.

Chef Gauci, who carries out food tasting sessions for Attard & Co. Foodstuffs Ltd, noted that the wines the company imports include products from Italy and France as well as New World wines from Chile, Argentina, South Australia and South Africa.