From the Butcher’s Block is a series of interviews bought to you by Lesnie’s. Get to know your local butcher better and hear from these craftsmen who work so hard to put the food on our plate.
This week we hear from Greg Wehlow from Dawson Road Butchery in Allenstown Qld. He’s a second-generation butcher and knows what’s required to really deliver value to his customers.
Why did you become a butcher?
As a second-generation, the ‘Butcher Meat’ trade has always been in my blood. I’ve been at it 17 years and don’t plan to stop anytime soon.
It’s a great job to go to each day. My shop has 4 butchers and an apprentice. It’s a great trade to join – but you have to be passionate about it. If you just want a ‘job’ it’s not for you, you will never reach your full potential if you’re not really interested.
What has changed most about the butcher trade since you joined it?
Aside from different market trends all of the time? What the customers are asking for has changed big time. Whether it be grainfed, grassfed, organic, HGP (hormone growth promotants) free or gluten free. They are very well informed and that keeps us on our toes.
Value added products are hugely popular now as well, people are always looking for something different and easy (we almost have to be chefs).
This is where having the skill of really being able to talk to customers is very important. Finding out what they’re up to in the kitchen, what they’re interested in cooking – and making sure I’ve got the things they’re after.
How did the craft of butchery and your skills improve with time?
Probably same as every other trade – you must stay open minded as you never really stop learning. Plus, in a small shop like ours, we still do everything from scratch. Because of this we still have the ‘old’ style skills that the big modern butcher shops might not have in their team anymore. They order things in already cut up, packaged – our place is totally different.
I think the general public are beginning to know this, and are coming back to the local butcher because of it. The big supermarkets are convenient, but what happens in your local butcher shop is different – people are realising this again and returning for that more personal service.
Can you tell us something about being a Butcher we may not know?
Depends – what do you know? {chuckle} One thing your butcher should tell you, is what is value for money. As a small shop we’re really aware of what is over-valued and over-priced – and that doesn’t work for us or our customers.
What is it about being a butcher that most customers would not be aware of?
The sheer amount of hard work and hours put into providing a valuable product and service. It’s not just about the meat, it’s the look of the shop, running a small business – there’s lots of early mornings and late nights. That’s why I said at the beginning of this interview, for those who want to join the trade you have to be passionate. It’s long hours, physical work – but really satisfying to have happy customers. That’s what it is about really.
What is the most common piece of advice you give your customers about meat/chicken?
Treat it with love…
What is your favourite dish to eat at home?
Pork belly roasted – you can’t beat it. Don’t mind BBQ spareribs glazed either – tastes great.
Thanks for your time today Greg, and sharing a little of your story. If anyone’s in Allenstown, drop in and say hi to Greg and the team at Dawson Road Butchery.
