Growing up in a farming family I was introduced to slaughtering and butchering meat at an early age. Memories of fatty gristly mince, hairy crackle from dad’s back yard butchery dealings.
After leaving school with dad’s hunter gather passion instilled into me, I continued butchering my own meat working as a farmer locally. When the opportunity arose to take up an apprenticeship with local butchery legend, Russel Orringe I jumped to it and never looked back.
After completing my apprenticeship in the 80’s I traveled to Australia where I continued to gather experience working as a butcher in retail shops and at larger supermarkets.
I eventually returned to New Zealand working in the Rotorua district as a shearer, while also continuing to do home kill work part time. When Sunset Home Kills became available for sale in 1996 I purchased it and since this time have continued to provide a top notch professional service around the Rotorua region.
As I rear my own stock I fully appreciate the time and costs involved in presenting your stock in the best possible condition, with this in mind I pride myself in handling your stock in as humane and careful manor as humanly possible. Using skill and technique learned from some of the best butchers over the last 30 years I am committed to ensure you get the best possible yield and most tender meat possible.