While producers may argue it’s the rich, red volcanic soil that creates the prime quality meat, it’s hard to argue with a bloke who comes from a long line of local butchers and clutches a trophy for award-winning kabana.
Killarney butcher Steve Carey believes the famed quality of Killarney’s beef and pork comes from “something in the water’.
Steve says he was thrilled but surprised when his smoked kabana won the Australian Meat Industry Council 2017 Royal Qld Show Smallgoods trophy, against a field of 27 products.
“I knew it was a good product but I was surprised,” Steve said.
The kabana is half local pork, half beef, spiced with chilli, cayenne pepper and flavoured with cheese.
“It’s popular on pizzas and fried on the BBQ, and it’s not a heat that will chase you away,” Steve said.
Steve’s smoke house skills have been honed by years of practice. He started in a rudimentary smoke house at the back of his grandfather’s Yangan butcher shop.
“Back when I was an apprentice my meat smoking equipment was an axe, a quarter 44 gallon drum and a box of matches.
“I’d hang sides of bacon in halves and light the fire up the front.”
This year Steve will also enter his popular smoked boneless leg ham in the Royal Queensland Show and he will have his prized kabana available for taste testing and purchase at the Killarney Picnic Basket Day.