Private Processing Instruction form
Here is the link to the instructions form for us as to how you want your private processing processed! Please fill out this form and send it to us so we can ensure you get want to you want!
Here is our latest retail price list as well.
Thanks to the Amuri Show for inviting us to give a Butchery Master Class at their 2015 show. We donated meet to the show and this was auctioned at the end of the day, raising over $750 for the organising committee. We filmed part of Nolton's boning demonstration which shows Ryan trimming. Check it out on our Facebook page on this link
International Eventer, Tim Price is loving our beef!
Originally from North Canterbury, Tim Price has been based over in the UK for some time and has now reached 11th in the world rankings for Eventing riders, and won the prestigious Luhmuhlen 4* 3 Day Event in Germany in 2014. Tim and his wife Jonelle (No 2 eventing rider in the world) recently had a holiday back in New Zealand and really loved our North Canterbury beef. Here's Tim getting into one of our "Flintstone" steaks - aka Standing Rib Roast. Good luck for the coming season Tim!
Amberley A & P Show Hoof to Hotplate Competition
We sponsor the Hoof to Hotplate competition at the Amberley Show, which was held on 1 November 2014. After being judged "on the hoof" the stock were processed at Harris Meats, and then judged "on the hook." The photos of the cattle and lambs are on our Facebook page, plus there are some great photos from the farmers' visit to our factory to see the boning out process. Here's the link
At the show, the taste test was held. We were delighted that our own cattle beast won the beef section. Well done to farm manager, Ross Minehan and his team at Glenturret Farms. We think the secret to our winning this competition (for the second time) is that the stock just have to walk across the road to the factory. The less stock have to travel, the better the final product, which is why we are so keen on sourcing local stock!
Congratulations to the Stackhouse family for their win in the Lamb competition. The standard of lambs produced in this year's competition were absolutely world class. You can buy lambs just like the competition ones from us.
Gold Medal for Harris Meats Old English Sausage!
We have just been awarded a gold medal for our Old English Sausage in the Traditional Beef category. Our Saveloy was awarded a silver medal. Great news all round. All the gold medal winners went into the judging for the Sausage Supreme Award. Congratulations to Allenton Butchery for winning this with their beef and blue cheese sausage. If you would like to read about all the other winners, here's the link to the information
Christie Award Winner
We are very proud of our Nick Harris, winner of this year's Christie Award presented by Retail Meat NZ.
The Christie is a lifetime achievement award, given annually to a member of the meat industry who has gone above and beyond in their efforts for the industry and in their life. The award was created in honour of Geof Christie, a butcher and a tutor of trainee butchers in Polytechnics, whose passion for his trade was tireless. Well done Nick, well deserved.
Amberley 4 Square & Harris Meats - bringing you more products & services
We have an exciting announcement to make! Harris Meats and Amberley 4 Square Supermarket are working even closer together to ensure our Amberley customers have every opportunity to get their favourite Harris Meats products. While many of our products have been available at the 4 Square Supermarket for some years, the range will be extended. This will mean that you can also get our world famous Harris Meats family pies from Amberley 4 Square. Until now these have been only available directly from Harris Meats.
Our popular dog rolls are also available from the Amberley 4 Square.
You will also be able to place orders at the 4 Square for any of our products. This will ensure you get exactly what you want, when you want it! Amberley 4 Square will also be the depot and pick up place for any orders coming down from our Cheviot factory daily, Monday to Friday. This includes those who have their stock processed at Harris Meats. Thank you CRT for previously acting as our depot.
With the opportunities this partnership offers us, we have also made the tough decision to no longer have our stall at the Waipara Valley Farmers Market on Saturday mornings. We have been part of this market for many summers, and will certainly miss the camaraderie with the great stallholders and the wonderful interaction with our regular customers there.
Don't hesitate to contact us on 03 3198688 or email firstname.lastname@example.org to place any orders directly and discuss your specific options and arrange delivery times.
Our Cheviot shop is open from Monday to Friday from 8 am - 5:30 pm. Our meat is also for sale at the Cheviot Four Square supermarket so if you need something in the weekends, they should have a good supply. We will be opening the shop again on Saturday morning in the spring/summer.
Feature on Cheviot
Great to see the feature in the NZ Herald recently on Cheviot! Link is here NZ Herald
We love getting feedback from customers. We were absolutely delighted to receive this adorable photo of Eddie trying his first sausage. His parents, Jeremy and Dena, wrote:
"The attached photo is of 7 month old Eddie complete with two whole teeth. As caring parents, we only want the best for our boy when it comes to food. Life is way too short for bad food. So when it came time for our son to try the first sausage ever in his life, there was only one place to go, Harris Meats Cheviot. A family favourite is the gourmet pork, so that’s what was offered. Devoured it very quickly as expected and was looking for more. So a big thank you to the team at Harris Meats for providing such high quality food, you just started another generation of very satisfied customers."
Tips for Cooking the Perfect Steak
Take the steak out of the fridge to let it reach room temperature before you cook it. Oil the steak, not the pan/hot plate and then season accordingly with salt and pepper. Don't season until you are ready to cook as salt can dry out the meat. Once you have finished cooking your steak, let the meat rest (loosely cover with tin foil) for at least five minutes before serving. Enjoy.
We currently employ 45 staff at Harris Meats. As well as fully qualified butchers and slaughtermen, staff are also involved in quality control, engineering, small goods production, packing, retail and administration. We offer apprenticeships to young people who are keen to thoroughly learn all aspects of the butchery trade. If you are reliable and prepared to work hard, contact us as there may be an opportunity for you now.