Passion to plate
G’day. The truth is I am pretty excited about writing this blog, I wouldn’t say I slept well last night, well the blog wasn’t the only factor I was stirring aimlessly in bed but it was definitely on my mind. Why? Well I am excited to present to you a brief insight into my journey, where I am from, how I am here, and why this next phase of my journey involves you!
Oamaru, New Zealand 2000/2001, I was a young kid when I started in the meat industry, 15 with an unclear path and little guidance. “Get a job they said” So I started cleaning up the bins and floors after school at the local abattoirs. Eventually working full time in the boning room from 2001. There was 6 of us in the team that eventually grew to 30+. I just remember how dam cold those pickle tubs were, and how much minced meat I would make for the local bakeries. Mastering the skills of boning and butchering lamb, mutton and beef this is where I learned my core knife skills and hunger for thirsty work.
Without going into all the boring details and fast forward to 2014, I was going to give up the meat industry all together and focus on my interests for gym and fitness. After a year or so off the knives and established and living in Melbourne, fate again pulled me into the industry. This time retail butchery. With thousands of hours of knife work and a comprehensive hands on knowledge of animal anatomy under my belt the transition from a wholesale environment into the retail sector was a smooth but enlightening one. Personally I love it. The ability to take a whole carcass and honour it the way it should be I think is a gift. Ensuring minimal waste, glorifying the cuts and products, presenting them in a fashion with love and respect is something I really enjoy.
But it’s not working with the product and creating something special with it that grasped my enthusiasm for retail butchery, but more so because I was doing it for a purpose. As soon as I started working in retail butchery, I realised how important the butchers experience was to our customers. And this is when I realised how important your local butcher is to the community.
I love food. I enjoy cooking and sharing it with loved ones and friends. Food is food, its a universal language that we all can relate to, we can’t live without it and we can enjoy it. And what truly makes my job worth while is that butcher’s experience. Sharing my knowledge and harnessing my skills to create and provide for our customers, providing them with what they need whether that’s for a single meal or a vast banquet.
“Your plate our passion”
