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 Robert Constable from Robert’s Meats in Singleton NSW. Robert has many years under his belt in this trade and knows where good value lies for his customers. Fortunately for us, he’s happy to share his expertise.
Why did you become a butcher?
Becoming a butcher was a very popular job for a young fella 30 years ago. That’s when I started – and 30 years later I’m still at it. It’s a great job and trade. I’ve enjoyed every day of my 30 years. Today’s young people should think about joining the trade.
What has changed most about the butcher trade since you joined it?
I’ve got four butchers working with me in our business. We’ve got about 100 years’ experience between us, seen a lot of trends come and go.
Today definitely people’s expectations have changed. They’re interested now in where the meat is source from and how to cook it. And what’s good value. I recommend all forequarter cuts (not including scotch fillet).
Talking to your customers is a very important skill to have. You have to know what they’re after, help them solve problems of what to cook and how, and find out if you need to be producing of new things for them to try.
How did the craft of butchery and your skills improve with time?
Every day you practise, you get better every day. You need to – if you love your job, your business and your customers. If you enjoy your job you’ll never work a day in your life.
We are always trying to deliver value to our customers. So, we need to invest in more new products for an ever-changing butchering world. Things like offering chicken in a (Lesnie’s) Peking marinade – and always keep flavours and products at a good quality and consistent.
What skill is being lost with modern butchery?
The art of selling yourself – it’s important if you want to run a successful business. . . along with the skill of rolling products and making good smallgoods. Not many butcher shops make their own any more, but we still do.
The ‘artisan’ butcher conversation is bringing the trade back again, bringing people back to the local shopping strip to do their shopping. That’s good.
Can you tell us something we may not know?
The grain of the meat lays head to tail. If you cut across the grain you slice perpendicular to the fibres, so the fibres in the cut pieces of meat become much shorter, making it easier to chew.
All cuts of meat are fit for the purpose, and we happily explain how to use them. Really, it’s about using the right meat and cooking it the way. If you’re unsure – just ask!
Also, customers will be blown away if they knew the work involved running a butcher shop. Probably just as well. They’d be amazed at what it takes in the background so that the meat products miraculously appear in the display cabinet.
What is the most common question your customers ask you?
Do you sell dog bones?
What is your favourite dish to eat at home?
Steak and veg. How can you complain about that? I cook and can pretty much cook anything – but steak and veg is my favourite.
Thanks for your time today Robert, and sharing a little of your story. If anyone’s in Singleton, drop in and say hi to Robert and the team at Robert’s Meats.
