About Harris Meats
Harris Meats is a fully licensed abattoir and meat processing business owned by brothers Bryan and Nick Harris (pictured left). Bryan is been Managing Director responsible for the day to day running of the Harris Meats operations, believing that there are no jobs he asks staff to do that he can't or won't do himself. You will still frequently find him filling in on the floor when there are staff shortages.
The business was originally established by Clare and the late Dennis Harris in 1956. The first shop was your typical "corner butchers" in Seddon Street, Cheviot, with the Harris Family living right next door to the shop. Dennis used to be able to pop home for lunch, and if any customers came in then, they would ring the bell and Dennis would whip back to the shop to look after them.
The Harris Family has a long tradition of being butchers - five generations. Clare's great-grandfather, John, was a butcher as was her grandfather, Jeremiah and also her father, Billy Harnett. Two of Clare and Dennis' sons, Bryan and Nick, followed in the family tradition, with Nick also adding a commercial degree to his butchery qualifications.
Bryan & Nick's brother, Richard worked in the business for some years, and is better known from his pursuits as a contestant in the 2015 Master Chef competition, earning the nickname "The Gentleman Butcher."
Anne, Nick and Bryan's sister, is also involved in the meat industry, in the accounting area and works for one of our clients.
Bryan's son Willy now works at Harris Meats as Sales Manager. Bryan's daughter Alice worked at Harris Meats in the office during her university holidays and is now a busy teacher. The photo to the left is of a Harris Meats Board meeting in 2016, showing Bryan, Nick Tobin, Neil Anderson (Accountant), Nick Harris and Richard Harris.
Harris Meats employs approximately 45 staff, mainly at its factory in Hurunui Mouth Road, Domett.
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