There's more than meets the eye when it comes to Abou Sow, the charismatic owner of Prince Abou's Butchery in Queens. Cutting his teeth in the meat business as a young teen in his uncle's slaughterhouse, Abu's journey is one of passion, resilience, and an unwavering commitment to freshness.

With the innovative Steinway Summer Series, his shop transforms into a vibrant community hub, attracting hundreds of attendees with a unique mix of food, music and dance. This series of events,  along with a robust social media presence, is all a part of Abou's strategy to keep his shop's appeal alive across different seasons.

Check out him on the gram @princeabousbutchery or his website www.princeabousbutchery.com

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What happens when two of the biggest names in the butchery world come together to discuss their experiences and insights from the Retail Meat New Zealand Butchers Summit? Join us as we chat with Simon Taylor and Ruben Sharples about the captivating summit speakers such as Christina Leung's insights into the global economy and Hayden William's talk on culinary trends.

Check out Reuben and Simon on their Instagrams
@aussiebutchernewlynn - Reuben
@simonthebutch - Simon

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Join us as we chat with Matt from Rum & Que, an Aussie who moved to New Zealand and found his passion in creating innovative barbecue rubs. Dive into the world of Matt's beer-inspired rubs that come in actual beer cans, complete with the satisfying sound of cracking one open!  With a range of rubs, sauces and mustards, discover how Matt has managed to stand out in a competitive market through captivating branding and design. Don't miss this insightful episode that's sure to get you fired up about the world of barbecue and beyond.

All Rum & Que info, visit their website HERE
Follow Rum & Que on Instagram HERE

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Ever wondered about the intricacies and challenges of the butchery trade? Join us as our fascinating guest, Tamai from Skills for Work in New Zealand, shares her insights on the world of butchery, apprenticeships and how the industry is evolving in response to the COVID-19 pandemic. Together we discuss innovative ways to tackle recruitment challenges and raise awareness about this essential trade by bringing butchery demonstrations to schools and fostering partnerships between employers and training providers.

Check out Skills4Work's website HERE

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Ever wondered how to create unique dry cured meats and salamis with a touch of New Zealand flavor? Join us as we chat with Hannah from A Lady Butcher, who shares her expertise on charcuterie and the fascinating art of butchery. Discover how she incorporates techniques like marinating meat in beer and even making a lamb prosciutto. This episode promises to be a treat for your taste buds and an inspiration to explore the world of charcuterie and butchery!

Check out Hannah's Instagram HERE and her website HERE

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Join us as we talk to Jayne McMillan, the owner and operator of The Fridge Butchery, about her dual operator butchery that caters to both retail and home-kill services. Jayne shares her favourite part of the job - getting out and dealing with farmers and lifestyle block people - and how the demand for home-kill is skyrocketing in New Zealand.

If you have an interest in the home-kill business or the world of butchery, you won't want to miss this episode packed with valuable information and insights.

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What if you could learn the secrets of sustainable butchery from a seasoned professional? With 42 years of experience,  Dave Porter from Neat Meat shares his insight into the trade, his position at Neat Meat, and the importance of sustainability in the business. We explore ways to get the next generation of butchers into the industry and the significance of maintaining an open dialogue between shop owners and butchers. Dave also shares his knowledge on how to retain staff and create a fun, enjoyable work environment. We also discuss the the value of competitions and conferences in the trade, and the networking opportunities these events provide. Don't miss this chance to learn valuable advice from a true master of the craft for success in the business.

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In this episode we hear from Brent Kleiss from NZ Pork . Imported pork is always a point of discussion when it come to pork and in this episode Brent explains why.

Brent is a real advocated of supporting local businesses and highlights the value of local butchers in providing not just a product, but also an experience.

If you didn't know NZ Pork  also  run campaigns that  promote pork consumption and  unique cuts of pork through social media and other channels with one of our past guest James Smith aka Tattooed Butcher!

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In this podcast episode, we speak to Kit Artwright the CEO of Beef and Lamb New Zealand. From artificial intelligence (AI) and its potential impact on the meat industry, to science based offal production that you need to look out for in the near future, this session covers topics that I didn't even know existed.  I also put Kit on the spot to pick his favourite child Beef or Lamb?

Check out the recent advertising campaign HERE

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In this episode, I'm joined by Gareth Hughes, from Victory Knives, to talk about his passion for supporting the competition butchering scene in New Zealand and beyond.

We dive into the World Butchers' Challenge and share our experiences at the event, as well as the benefits of attending industry conferences like the Retail Meat New Zealand Butcher's Summit. Gareth stresses the importance of teamwork in the butchering industry and the value of listening to professionals to drive innovation. We also explore the potential for expanding the World Butchers' Challenge to include other formats and the possibility of a small goods competition. Join us for an insightful conversation on all things butchering!

Visit the Victory Knives website HERE
Stay updated with their Socials HERE

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