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 Chris O’Connor from Yamba Fair Butchery in NSW. Chris did his early work experience while at school in a butchery and hasn’t looked back.
Why did you become a butcher?
I did work experience as a young fella at a butcher’s and enjoyed every bit of it. I have been butchering for over 15 years now, so it must have suited me – still does.
I have two businesses these days – both in the Northern Rivers region. And have a dozen butchers working for me across the businesses.
What has changed most about the butcher trade since you joined it?
The biggest change since I was an apprentice has been the value-added products. This is the ready-made easy meals to take home. I suppose a sign of the times with both parents working and going home to cook quick easy dinners for the family.
Because of this there’ more good quality products on the market to help us. My favourite is Lesnie’s batter mix and their breadcrumbs. We can extend our range and offer all types of meats dishes that customers can pick up and cook quickly and easily in their oven or frying pan.
How did the craft of butchery and your skills improve with time?
Over time your skills improve with listening to other people’s ideas, the customer’s feedback and being open to constant change.
It’s so important to be able to talk to your customers about what they’re after. Absolutely. Even more important is listening to the customer and their needs. Keeps us on our toes and learning, always looking for what’s next to keep them coming through the doors.
Would you recommend this trade to someone looking for a job today?
I would recommend a trade in butchering to the right person. If you enjoy a bit of banter and being social, active in the community. You meet some weird and wonderful people.
What skill is being lost with modern butchery?
Two skills that come to mind.
- Communicating skills. The younger generation lack that a bit. I’m not sure if that is because of all the hand-held devices that they have grown up with.
- Technical skills. With the supermarkets a lot of traditional butchering skills have gone backwards.
Do you think the new ‘artisan’ butcher is bringing back the trade?
No. Not really. Everything seems to have artisan attached to it these days. We still do butchering by hand and a knife. The original skills are still the best, knowing how to use the full animal and reduce waste.
Can you tell us something about meat we may not know?
People have a lot more awareness of meat these days. Something they might not know that is important to my team is: Where and who I source my meat supply from. The source is important for the quality of what you’re buying. Always a good question to ask your butcher.
Which cut of meat or part of an animal is the most under-valued?
I think it’s the old cross-cut blade. It is very versatile and has plenty of flavour. It comes from the forequarter. It’s well worth cooking. It’s not always about price being best, it’s about value – cross-cut blade ticks all the boxes.
What is it about being a butcher that most customers would not be aware of?
The thing I think they are not that aware of is how much time and preparation that is put in to provide a consistent quality product day-in day-out. We work hard for our customers, this is important to us to make sure they get good meat and good service.
What is the most common question your customers ask you?
The most common question is. Is it gluten free? Also – How do I cook this? Today’s butcher is so much more than just a butcher.
What is the most common piece of advice you give your customers about meat/chicken?
The most common piece of advice that I give to my customers about the meat we sell. Where it comes from. Also, how to cook the different types of meat to get the best flavour and value.
What is your favourite dish to eat at home?
I am just happy with a good 250-350 gram piece of Australian grown steak.
Also, steak or sausages on the BBQ. Why? Because I can have a beer whilst cooking it.
Thanks for your time today Chris, and sharing a little of your story. If anyone’s in Yamba Fair, drop in and say hi to Chris and the team at Yamba Fair Butchery.
