LATEST NEWS

Congratulations Glenmark Division 2 Rugby Team - Champions!

Well done to the team.  We are proud to sponsor and be involved with the team.                        Photo from Hannah Baxter

North Canterbury Exceptional Business Awards

More good news; we've made it to the final in two categories of the NC Exceptional Business Awards.   We entered in the Niche Marketing and the Exceptional Customer Service categories and we were absolutely delighted to make it to the final in both categories.  Winners are announced on the 3rd of September 2010.  For more information and to book your tickets to the Awards Dinner, follow this link: http://www.northcanterbury.co.nz/business/BusinessAwards/

Spring is Here

Well not quite, but the first of the orphan lambs from the farm has found its spot at Bryan and Jane's house and adopted a new "mother"; Bella.  Check them out on the outside couch!

Meat Pack Specials; save yourself at least 21%

For the full description of these meat packs, which will save you lots of money, check out our "Specials" page.   We have done a price comparison to Chrischurch supermarkets and butchers.  We are at least 21% cheaper than the average prices in Christchurch.  

There's also information there about Eye Fillet which is on special and absolutely divine.   You'll be hard pressed to find a better piece of beef.

To place your order, either email info@harrismeats.co.nz  or else phone the factory on 03 3198761. Alternatively, use our toll free number 0800 352 435.   We can then discuss the best ways and cost of getting the order to you.

Looking for a Recipe?

Check out our new recipe page.  Our first recipe is from Gordon MacEwan who won our local recipe competition with his "Slow cooked Delight" using braising steak.  Just hit the link "Recipes" on the right.

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.

3RD Place in 2010 NZ Steak Of Origin

Harris Meats finished third in the Retail Section of the Steak of Origin competition in May.  We were delighted to once again reach the finals and win a medal. Congratulations also to Tim Wilding from Parnassus who was second in the best of British breeds section with his Angus beef. Magills Butchery from Te Awamutu was the winner of the Retail section and the Overall Winner were sisters Kathy Child and Yvonne Hill from Whangarei with their Limousin/Angus steak. For the full results, and more information about the competition, you can check it out on the Beef & Lamb website: http://www.beeflambnz.co.nz/competitions/competitions-steakOrigin.html