Peter Robinson
👤 SpeakerAppearances Over Time
Podcast Appearances
Well, I mean, anything that's on that reward special.
Well, that's true.
And again, this week, scotch fillet, and we'll sell a couple of tonne this week, which is great for us.
Where's the mate come from?
Well, that sort of stuff.
I like that.
With the rewards, we work really closely with the producers.
So we need to buy something that's really special, something that we can get in bulk and obviously at a price.
So we deal with producers there.
But all the rest of the meat's from a great guy who's got some good contacts and that's down in the Gippsland area.
All family businesses, which is important.
Ooh, that's a great question.
Thank you.
Probably, obviously, lamb with spring lamb is better.
Yeah, there's some great South American recipes, a lot of salt.
Open flame, like you were talking about with... That was my meat order going through to the butcher club.
That's the end of the round, isn't it?