About Us
Harris Meats is a family owned and operated business based in Cheviot, North Canterbury
Supplying quality New Zealand meat cuts to wholesale customers, restaurants, and resellers.
We provide private processing services to farmers.   We also buy stock off farmers through local stock agents.
Harris Meats sells direct to the public from our shop in Cheviot.  You can also ring or email in your orders if that suits you better.  Delivery can be arranged.
Our Credentials
Harris Meats has won numerous awards for top quality steak, lamb, bacon and sausages.


A & P Shows Coming Up

We will be at the Cheviot Show and then the Hawarden Show, doing either boning and cooking demonstrations.  Hope to see you there!  Cheviot Show is the 12th of March and Hawarden Show is the 19th.

Hoof to Hook to Hotplate Results                

Ian GardnerCongratulations to Ian Gardiner for winning the BeefPhil & Fiona Williams with Pete Greenwood section of the H2H2H competition with his heifer - winning the taste section of the competition gave him the extra points needed. 2nd was Stoneyhurst Station, followed by Geoff Begg and Gibraltar Forrester.  The top 3 were all Angus cattle.  Here's the links to the pdf with the full results and scores: Beef Results   

In the lamb section, Fiona and Phil Williams took out the overall prize, with their Southdown Romney lamb. Stu Loe's Coopworth Texel was 2nd and in equal third was K. Sloss along with Robert & Jean Forrester.  Here's the link to the full results and scores:  Lamb Results

Well done everyone, it was a great competition.  Thanks to for the 3 local Masterchefs, Leo, Richard & Glenda for their cooking demonstrations and being on the judging panels.  If you want to check out the photos we took from the event, please have a look on our Facebook page.   Richard Harris Masterchef also has plenty of photos of the Masterchefs in action on his Facebook Page

If you would like to see a short video of part of our beef boning demonstration, here's the link

 Steak  Masterchefs Leo, Richard & Glenda


New Recipe from Richard

Check out Richard's latest recipe using lamb.  We have been told this was absolutely superb and it looks pretty easy! 


Amberley A & P Show, Hoof to Hotplate competition

Are you coming to the Amberley A & P Show on 31 October?  We are involved in the Hoof to Hook to Hotplate competition again and you will be in for a treat if you get to sample some of the lambs on offer for the taste test.  The farmers came to see their lambs on the hook today, and talk with the On the Hook Judge, Glen Hay from Foodstuffs.  His comments were that the standard of the lambs was exceptional, and that any butcher would be delighted to get lambs of this quality.  We've got some more photos of the lambs being judged on the hoof and on the hook on our facebook page.   There's a few photos below also of the visit. 

Ready for Christmas?

Our private processing is now booked out.  Our production is now fully focused on meeting our supermarkets, butchers and restaurant customers' requirements so we cannot take any more bookings before Christmas.  You can book your stock in for the new year however!  

Our private processing is done in our factory under the strictest of food safety regulations.  Your meat can be cut, packed and labelled as you like.  As we are a licensed abattoir, you are legally able to sell some (or all) of it to other people.  Perhaps you want to give some away as Christmas presents - now there's an idea!

The costs to process an average weight cattle beast at Harris Meats works out at about $1.97 per kg.  That figure includes MPI inspection costs and beef levies as well as GST.  For a pig it is approximately $2.75 per kg (if you were getting a combination of pork, bacon and ham) and about $50 for each sheep, depending on its size.

We can arrange delivery of your meat back to you and to most of North Canterbury, and we can also deliver to Christchurch. 

So, get on the phone and ring us today to book your stock in.  03 319 8761 or 0800 352 435 or Email info@harrismeats.co.nz


Richard's First Blog 

Leo and Eddie


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! 

Leo, Richard & Glenda, the Canterbury Masterchef contestants

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! 

Liam WhitbrockThere 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. 


680_Bacon BBQ at shop Richard

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 jane@harrismeats.co.nz

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. 

Amuri Show

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! 

Tim Price and Harris Meats 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 

680_Harris Meats Amberley 4 square 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.

680_Harris Meats Amberley 4 squareOur 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.  

680_Harris Meats Amberley 4 square3

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 info@harrismeats.co.nz  to place any orders directly and discuss your specific options and arrange delivery times.

Shop Hours

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.

Satisfied Customers

EddiesFirstSausageWe 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've won lots of awards over the years.   Pictured here is the Harris Meats team after we won some gold medals in one of the sausage competitions a few years back. Click here to find out more details including about our gold medal winning sausages.

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