Richard's First Blog
Do check out Richard's Recipes page where you can find his first blog, after MasterChef NZ 2015 has finished. The link is here; Richard's blog
We are developing this website further, and will be bringing you a better layout so you can easily use Richard's recipes and tips, as well as follow his blogs and journey through the food heaven that is North Canterbury.
Richard Harris, our MasterChef!
We were very proud of what Richard achieved as a competitor on MasterChef New Zealand. He made it to the Top 5, which was an awesome achievement, and gained a whole lot of supporters and fans. "The Gentleman Butcher" seemed to be a popular title for him, and he did some amazing dishes. We have developed a "Recipes from Richard" page on our website. We have more plans for this so watch this space.
Richard will be out and about a lot in the near future as he visits our customers. He is usually in our Cheviot shop on Fridays, and will be happy to sell you some meat and give you some tips on how to cook it. Richard is going to be giving a talk and demonstration at the Amberley A & P Show, helping with the Hoof to Hotplate competition. He will be joined by the other two Canterbury Masterchefs, Glenda and Leo so you are in for a treat!
Well done Richard, Glenda and Leo you did North Canterbury proud!
Got a Trade? Got it Made!
There was recently a campaign held called "Got a Trade? Got it Made."
The campaign was designed to encourage school leavers to consider doing a trade instead of going to university. Where would we be without electricians, hairdressers, plumbers, mechanics and butchers? It's also a great opportunity to get paid as you learn, and once you are qualified, you can use those useful skills anywhere in the world.
Harris Meats has trained many, many apprentices over the years, so many we have lost count! Some have started from school, some have come as adult apprentices. Some have gone on to earn big money boning in meat processing plants all around the world (far more than is mentioned in the article link below). Others are in supermarkets, some have moved on to other occupations but they will always find their butchering skills very useful throughout their lives.
We currently only have one apprentice, Liam (pictured) and he is nearing the end of his time, currently more than holding his own in our boning room. We are more than happy to take on another one or two apprentices, and at Harris Meats you get to learn about the whole meat processing business and develop sought-after skills.
Anyone wanting to know more about taking up a butchers apprenticeship is more than welcome to come out to the factory for a look, talk to our staff and managers, and even do a bit of work experience before making any commitment. Just give Nick Tobin a call on 03 3198761.
Richard, our MasterChef
We are so very proud of our Richard, one of the contestants on the 2015 MasterChef competition which is screening currently on TV3, Sunday and Monday nights. Richard has done very well, making it to the Top 5! Filming has finished, but he is sworn to secrecy as to the results, but will be more than happy to sell you some meat at our Cheviot shop, or perhaps you may get a visit from him as he calls in on some of our retail and restaurant customers. You can follow his progress on the special Facebook page
Amberley A & P Show Hoof to Hotplate Competition
We sponsor the Hoof to Hotplate competition at the Amberley Show. This year's show is on 31 October.
After being judged "on the hoof" the stock are processed at Harris Meats, and then judged "on the hook."
At the show, the taste test is held. Last year 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!
The Stackhouse family won the Lamb competition last year. The standard of lambs produced in last year's competition were absolutely world class. This year's will be interesting, given the drought conditions the farmers are working in.
We need more staff. We would love to employ more New Zealanders. If you are reliable, physically fit, have any knife skills and want a job, then please contact us. We are also welcoming applications for anyone wanting to do their butchery apprenticeship. Phone Nick or Bryan on 03 3198 761 or send your CV to firstname.lastname@example.org
Here's a recent article about us on Radio NZ http://www.radionz.co.nz/news/rural/279860/immigration-policy-'won't-be-game-changer'
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 Loves our Beef!
Originally from North Canterbury, Tim Price has been based over in the UK for some time and is ranked in the top 10 eventing riders in the world. As well as winning the prestigious Luhmuhlen 4* 3 Day Event in Germany in 2014, he was also 2nd in the Kentucky 4* 3 Day Event this year and has just finished 2nd at the Burghley Horse Trials.
Tim and his wife Jonelle (No 2 eventing rider in the world) had a holiday back in New Zealand earlier this year 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 and we hope he can get a bit more Harris Meats Beef to help him get into the team for the Rio Olympics!
Gold Medal for Harris Meats Old English Sausage
We were awarded a gold medal for our Old English Sausage in the Traditional Beef category of the 2015 Sausage competition. 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
Amberley 4 Square Sells Harris Meats Products
Harris Meats and Amberley 4 Square Supermarket are working very closely 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 has been extended. This will mean that you can now 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.
With the opportunities this partnership offers us, we also made the tough decision not to have a stall at the Waipara Valley Farmers Market on Saturday mornings. We were 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 email@example.com 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.
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.