Join us as we chat with Matt from Rum & Que, an Aussie who moved to New Zealand and found his passion in creating innovative barbecue rubs. Dive into the world of Matt's beer-inspired rubs that come in actual beer cans, complete with the satisfying sound of cracking one open!  With a range of rubs, sauces and mustards, discover how Matt has managed to stand out in a competitive market through captivating branding and design. Don't miss this insightful episode that's sure to get you fired up about the world of barbecue and beyond. All Rum & Que info, visit their website HERE Follo ..read more

Ever wondered how to create unique dry cured meats and salamis with a touch of New Zealand flavor? Join us as we chat with Hannah from A Lady Butcher, who shares her expertise on charcuterie and the fascinating art of butchery. Discover how she incorporates techniques like marinating meat in beer and even making a lamb prosciutto. This episode promises to be a treat for your taste buds and an inspiration to explore the world of charcuterie and butchery! Check out Hannah's Instagram HERE and her website HERE Intro and Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more info ..read more

What if you could learn the secrets of sustainable butchery from a seasoned professional? With 42 years of experience,  Dave Porter from Neat Meat shares his insight into the trade, his position at Neat Meat, and the importance of sustainability in the business. We explore ways to get the next generation of butchers into the industry and the significance of maintaining an open dialogue between shop owners and butchers. Dave also shares his knowledge on how to retain staff and create a fun, enjoyable work environment. We also discuss the the value of competitions and conferences in the tra ..read more

In this episode we hear from Brent Kleiss from NZ Pork . Imported pork is always a point of discussion when it come to pork and in this episode Brent explains why. Brent is a real advocated of supporting local businesses and highlights the value of local butchers in providing not just a product, but also an experience. If you didn't know NZ Pork  also  run campaigns that  promote pork consumption and  unique cuts of pork through social media and other channels with one of our past guest James Smith aka Tattooed Butcher! Intro and Outro Song - Instant Coffee by Bugs  ..read more

In this podcast episode, we speak to Kit Artwright the CEO of Beef and Lamb New Zealand. From artificial intelligence (AI) and its potential impact on the meat industry, to science based offal production that you need to look out for in the near future, this session covers topics that I didn't even know existed.  I also put Kit on the spot to pick his favourite child Beef or Lamb? Check out the recent advertising campaign HERE AMIST Super - Click Here for more information Retail Meat New Zealand's Pure South Master Butchers Team Challenge - Click Here for more information Shop for Merc ..read more

In this episode, I'm joined by Gareth Hughes, from Victory Knives, to talk about his passion for supporting the competition butchering scene in New Zealand and beyond. We dive into the World Butchers' Challenge and share our experiences at the event, as well as the benefits of attending industry conferences like the Retail Meat New Zealand Butcher's Summit. Gareth stresses the importance of teamwork in the butchering industry and the value of listening to professionals to drive innovation. We also explore the potential for expanding the World Butchers' Challenge to include other formats and t ..read more

Over the ditch and far away, the podcast has hit the road and arrived at the Butchers Summit hosted by Retail Meat New Zealand.  Join me, Luke Leyson, as I sit down with John Skurr from Alliance Group and Pure South, a leading exporter of meat products from New Zealand. In this episode, we'll be discussing the success of Pure South in the domestic market and online sales during the COVID-19 pandemic. We'll delve into the challenges of delivering meat products to online customers and the importance of supporting local butchers and producers.  If you're interested in learning more ab ..read more

There is so much to unpack from this episode that I'm not sure where to begin. Moose Butchery, building a new business whilst starting a family, solutions for future supply issue for Newfoundland; a lot was covered during this episode. I could tell by the conversations we had that Bill has a real passion for his community and has some exciting new plans moving forward that reflect this. Follow the socials below @newfoundlandsausageking @andersons.nl Intro & Outro Sons - Instant Coffee by Bugs  AMIST Super - Click Here for more information Retail Meat New Zealand's Pure South Mast ..read more

Two guests for the price of one! A couple of butchering brothers from Bendigo, Victoria, give us insight into what it's like being taught the trade by their father, running a family business and a family farm side by side, but also the actions they're taking to stay ahead of the curb. Check out Flora Hill Quality Meats Socials Instagram & Facebook Intro & Outro Song - Instant Coffee by Bugs  AMIST Super - Click Here for more information Retail Meat New Zealand's Pure South Master Butchers Team Challenge - Click Here for more information Shop for Merch and Stay Connected - Clic ..read more

Head Butcher at Beast & Cleaver, Black Butchers United Co-Founder and the Butchers Guide himself - it's Dylan Carasco. This bloke has had some seriously diverse experiences, from working in French butcher shops honing in his craft, travelling down under to work at arguably the world's best butcher shop, Victor Churchill, and, putting together the best of all butchery on his Instagram page Butchers Guide (not to mention the website, listen to the episode you'll hear about the website). Dylan strives to showcase the best of butchery and the butchers that come with it, he has got plenty going ..read more