Kibkom North Cyprus Forum

I bought a beautiful rib of beef from this amazing butcher in Ozankoy.

It was very professionally prepared and tasted absolutely lovely and at a very reasonable price.

Quite the best piece of beef I have tasted in 13 years of living here.

For those of you who have not tried this butcher, give it a go, it is well worth the bother.
We live in Karsiyaka which is hardly next door but if we were not leaving the island in days we would happily travel there regularly.

Well done that man.

We are lucky enough to live less than a mile from this butcher. I posted on here a while ago about the quality of his produce, he knows exactly what ex pats like in the form of quality. No rip off prices, speaks perfect English, all his meat is really very good.

Where abouts in Ozankoy is he please?

Drive as if you're going to Bellapaise. When you approach the first roundabout from the lights, go straight across .
I think it's the second turn on the left. There is a sign saying best butchers. They have their own car park on the left before the shop.

You won't be disappointed.

Have a look at this thread, message 9, where I posted a link which shows the shop on a map....

I hate driving into Ozankoy but I have to, his meat is the best

Yes....went there today for 3 different types of sausages, lambs liver, sirloin steaks, steak mince, burgers and lamb chops. A nice chat with the butcher and for the first time nobody else in the shop so he had time to tell us how he gets to make sure the beef tastes so good.....TL120...happy!

We use Yusuf for all of our meat purchases for Bar 33 and for home. Simply the best!!

Trying two of his Sirloins tonight for the first time.

Lodger wrote:Trying two of his Sirloins tonight for the first time.

And they were Bloody Fantastic !!!

A Scottish friend of mine who is very fussy about his meat, has been singing the praises of the Ozankoy Butcher for weeks now. He drives across from Lapta and says his meat is amazing!!

Shame I have just moved to Spain.....the butcher is one of the very few things I shall miss about this godforesaken island. There are others but overall it's goodbye and good riddance. The Cypriots deserve all that they have coming.

bi

trooper wrote:Shame I have just moved to Spain.....the butcher is one of the very few things I shall miss about this godforesaken island. There are others but overall it's goodbye and good riddance. The Cypriots deserve all that they have coming.

bi

All I can say is - in a country where they gather to watch a 'hero' torment and stab a bull to death for sport - beware of thinking they are above a bit of skulduggery too...

What a shame it is when people decide to leave a place and move on they feel the need to justify their decision by running down the place they originally decided to settle. One thing for sure is that some people will never be happy wherever they are.....or at least after the initial excitement is gone. Let's hope groucho joins a Spanish forum and leaves the NC one altogether as he/she obviously has no further interest in the place.

I guess Groucho will be posting on here for a while yet, it's Trooper who's moved to Spain.

Apologies to Groucho.

Laura B wrote:Apologies to Groucho.

Accepted Laura...

I'm going nowhere because we love it here...

Yes so do we. Groucho.

and us, happy days.

I think it is good to hear both sides of the story of living/leaving Cyprus . It is not perfect and those who can't take the truth are the worse off.

maybe a new topic can be created on the subject of TRNC. Let's keep this one on track.

I will be traveling from Gecitkale to Best Butchers very soon. Looking forward to it.

We love Yusuf's pork belly and it's currently only 18tl per kilo... plus if you ask he will give you some pork skin to make into crackling for free!

It seems the slaughter houses can't do pork with the skin on but it matters not if you can get it for free...

I slow roast the belly at 160 deg for 2hrs:15mins with some skin scored and salted over the top to baste the meat.. then up the temp for 20 -25 minutes to get the outside crisp... yummy.

We can also recommend the Cumberland Sausages.... the best sausage by a mile...

Rump steak and topside of beef is rather scrumptious too !!!

I can recommend the excellent - rump steak, beef sausages, beef burgers and unsmoked bacon. Only parking is a headache as the car park always seems to be full.

Hello and thanks for all the recommendations

Carparking... we`re going to try some more obvious signage, so many people use it as a public carpark when they`re going to the Muhtar`s office or the coffee shops. Often taking up 3 spaces to ensure they don`t get blocked in, the irony

Groucho wrote:We love Yusuf's pork belly and it's currently only 18tl per kilo... plus if you ask he will give you some pork skin to make into crackling for free!

It seems the slaughter houses can't do pork with the skin on but it matters not if you can get it for free...

I slow roast the belly at 160 deg for 2hrs:15mins with some skin scored and salted over the top to baste the meat.. then up the temp for 20 -25 minutes to get the outside crisp... yummy.

We can also recommend the Cumberland Sausages.... the best sausage by a mile...

I second the Cumberland Sausages, best I've had for years.

I think by now everyone knows that he is the best butcher around, there are more important issues than a good sausage!!!

Like what is more important?

...and in what way does the search for a good sausage detract from discussion of these other issues?

I would agree that the death toll on the roads is more important, for instance, or the provision of facilities for the disabled, but I can't really see any harm in spreading a little joy (and sausages) - and it doesn't stop those who are interested in Road Safety etc. from discussing whatever they wish...

Has he begun production of the apple and pork sausages yet? With apologies to gary&shirley!

PapaBravo wrote:Has he begun production of the apple and pork sausages yet? With apologies to gary&shirley!

Not sure about that but the lamb and mint ones are delicious.

gary&shirley wrote:I think by now everyone knows that he is the best butcher around, there are more important issues than a good sausage!!!

Yea !! Let's talk about Filmon not being free anymore...

Lodger wrote:

gary&shirley wrote:I think by now everyone knows that he is the best butcher around, there are more important issues than a good sausage!!!

Yea !! Let's talk about Filmon not being free anymore...

gary&shirley wrote:I think by now everyone knows that he is the best butcher around, there are more important issues than a good sausage!!!

I think you ought to ask Shirley....

Do Filmon take payment in sausages??

waddo wrote:Do Filmon take payment in sausages??

No but you get a nice tray of chops with film on

Finally got there this morning, and very impressed by what was on offer - however, as we're here for only a few more days, just got a little bit of lamb (going to enjoy that tomorrow!). Next visit, first port of call to stock up!
....Although the part-time No Entry/one-way streets are a bit confusing (even with a satnav)!
See you in a few months.

It was really nice to meet you and your wife

Safe journey and we look forward to seeing you again

Made my trip to Best Butchers Ozankoy today, spent about half an hour driving around Ozankoy, must have past the shop about 3 times. It's actually called Zorlu Kasap (stupid me!). Purchased quite a few things for a first-timer, well worth the trip from Gecitkale, and will definitely be making it my regular butcher from here on.

Thanks Yusuf for the great service.

Jofra, Don't worry too much about the one way system - it only works depending on which way you happen to be going at the time - lol. The no entry signs during times are a little confusing but it works this way: If you are texting on your phone when you go past one then you don't see it so it don't count. If you live down that road then you can go there even if the sign says you can't enter. If you ever went that way before then it's ok to keep doing it. If you need a short cut then that is ok as well. By the way, the one way system works exactly the same way as well!!!

For the life of me I can not understand why they changed it to a one way system anyway, it worked perfectly well for years before they changed it but I suppose it is progress of a kind.

Soner wrote:Made my trip to Best Butchers Ozankoy today, spent about half an hour driving around Ozankoy, must have past the shop about 3 times. It's actually called Zorlu Kasap (stupid me!). Purchased quite a few things for a first-timer, well worth the trip from Gecitkale, and will definitely be making it my regular butcher from here on.

Thanks Yusuf for the great service.

Soner, I think we may have well been in there at the same time as you! Small world... getting smaller...

Actually it's called Zorlukasap (all one word) and that's Yusuf's surname...

Also folks - don't confuse it with a relative's butcher shop on the main coast road which bears the same name... it's not the same butcher.

And having been so "confused" once and only once, the produce is nowhere near the same either! A whole fillet of steak, cooking time 3 hours on low - too tough to eat, further cooking time of 8 hours on low in a slow cooker - getting there so let it cool and then stuck it in the freezer. Made curry out of it sometime later but cooked it for another 4 hours!

Best Butcher fillet steak - 15 min's on the BBQ and it was like butter - say no more!!!

After reading all the compliments Yusef has got decided have to try this butcher, so we did a few days ago - and it is without doubt the best meat we've had since we've been here. I was only sorry I hadn't taken my cool box with me or I would have filled it up for my freezer - but we did buy a superb leg of lamb, a large chunk of beef, bacon, ham which was gorgeous. Yusef and his lovely wife were exceptionally nice people - the shop is spotless, and the meat laid out beautifully. I have no doubt that with this quality of meat Yusef will go from strength to strength, good luck to him and his wife.