LATEST NEWS

Shop Upgrade

We have finished the internal upgrade in our Cheviot shop and we think it looks fantastic but come in and see for yourself! To celebrate, we held a draw for two $100 meat packs. The winners were Wendy Beckett and Marlene Drake. Congratulations ladies. Thanks to all those who entered the draw.

Glammies

We were 2nd and 4th in the Retail section of the 2012 Glammies (Golden Lamb awards). Congratulations also to Sarah Rodie of Amberley who won the Composite Cross Breed section - her lamb was processed at Harris Meats. The Prime Minister, John Key, was one of the judges. More information can be found on the Beef & Lamb website.

Cheviot A & P Show

Another great show was held on 10 March. If you would like to see the photos taken at the show, click the link here.

Kaiwara Classic Mountainbike Race

Sunday 26 February was the 10th Kaiwara Classic here in Cheviot, with record entries. The riders received some beautiful Harris Meats Lamb packs, which was very well received. If you would like to view all the photos, you can check them out at Kaiwara Classic Photos

Back at the Farmers Market

Nick, our operations manager, and his family are now doing the Harris Meats stall at the Waipara Valley Farmers Market which is on every Saturday morning, 9 - 12, in front of the Council Chambers, in Amberley. We'll be selling our lamb and beef products, and our famous family pies.

21 day aged Angus Beef

We have had a number of enquiries in the last few days for our 21 day aged tender hung Angus beef. As a result of the high demand for this fantastic product, there is a bit of a delay - at least 14 days. Sorry about that, but as they say "good things come to those who wait!" You'll need to put an order in to secure your supply as we just can't keep up with demand at the moment. If you would like to place your order, please phone or email our office at 03 3198 761 or info@harrismeats.co.nz

Our shop in Cheviot has just had a make-over. Here's the view from the road, but you have to come inside to see the rest of the fabulous new look. Come and visit us and let us know what you think.

Medals for Harris Meats in the Sausage Competition

The ever popular Bier Sticks have won a gold medal at the 2011 Sausage competition, in the International Mild section. The Old English sausage won a silver medal in the Traditional Section. Well done to the team on these achievements. Also congratulations to Corey and his team at Ashby's for winning the overall prize in this competition. After going through so much with the earthquakes, its good to see Ashby's winning this competition as well as their recent success in the bacon competition. For more information, check out http://www.rmnz.co.nz/index.pl?page=latest_news&ID=37

Amberley A & P Show Hoof to Hotplate Competition 2011

It was another great Hoof to Hotplate event. At the Amberley A & P Show on 29 October, the feature was (in our opinion) the Hoof to Hotplate, featuring Waipara Valley lamb and also locally grown beef. The cattle and sheep were processed at Harris Meats. Harris Meats is the sponsor of the competition.

Congratulations to Alec Baxter for winning the lamb section - second year in a row! Congratulations to Ross Minehan from Glenturret Farms (yes, part of Harris Meats!) for winning the Beef section. The results can be viewed by clicking on the links here; beef section & lamb section.

The first part of their competition was judged on the hoof. Below are the "On the Hoof" judges; Peter Kyle and Ed Anderson. You can view close ups of the contestants (on the hoof and on the hook) by clicking on the link to the right "Amberley A & P Show". The 25 contestants in the lamb competition are pictured below (right) during the "on the hook" stage.

Here's the link to the photos from the show, including the taste test

https://picasaweb.google.com/108038742003880059367/AmberleyAPShowHoofToHotplateOct2011#

Congratulations to Ashby's Butchery & Pegasus Bay Vineyard Restaurant

Two of our cients have been winning national awards. Pegausus Bay has been declared winners of the Cuisine Vineyard Restaurant of the Year again, for the fourth time. Also congratulations to Corey and his team at Ashby's for winning the Bacon Awards. Check out the article here http://www.stuff.co.nz/the-press/news/5401213/Canterbury-butcheries-bring-home-the-prizes

Just in case you were wondering, we didn't enter the bacon awards this year. Just too much on but maybe we will enter again next year.

June 2011

Here's our new price list, get your orders in vai email, phone, or visit the shop! UPDATE: This price list is still valid as at March 2012!!!

Tender Hung Beef

We use a technique called "tender hanging" to ensure our beef is tender and tasty. If you are interested in finding out more about this process, check out the new tab under "About Us". Barrington Fresh Meats sell our tender hung beef at their butcher's shop in Christchurch. You can check them out at http://www.freshmeats.co.nz

Winners of Exceptional Customer Services Category, North Canterbury Business Awards

We were delighted and very honoured to take out the prize for the Exceptional Customer Services at the North Canterbury Business Awards held on Friday night, 3 September 2011. Of course the fabulous night was going to be a memorable one, not just because of the awards unfortunately. Thanks to all our loyal customers who supported us and helped us win this prestigious award. As to the earthquakes, ENOUGH! Photo from Hannah Thomson photography.

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.