LATEST NEWS
Shop Closed Saturday 18 February
We can't open the shop this Saturday, sorry. We're doing the final stages of the internal upgrade. Apologies for this, but we are sure that it will be worth it - just wait until you see the new look inside!
21 day aged Angus Beef
We have had a number of enquiries in the last few days for our 21 day aged tender hung Angus beef. As a result of the high demand for this fantastic product, there is a bit of a delay - at least 14 days. Sorry about that, but as they say "good things come to those who wait!" You'll need to put an order in to secure your supply as we just can't keep up with demand at the moment. If you would like to place your order, please phone or email our office at 03 3198 761 or info@harrismeats.co.nz
Recruiting Now
We've been pretty busy over the last few months and want to add another person to the team in the boning room. If you are looking for a full time, all-year-round position and you have boning experience, then give us a call to discuss the opportunity. Bryan or Nick are the blokes to talk to, and can be contacted on 03 3198 761. Check out our advert on Trade Me:
http://www.trademe.co.nz/Browse/Listing.aspx?id=442366794
Our shop in Cheviot is in the process of having a make-over. The front has just been finished. The internal walls will be next on the list. Come and visit us and let us know what you think of the new look. We will be open on Saturday mornings for the summer weekends from 9 am until about 12 ish.
Medals for Harris Meats in the Sausage Competition
The ever popular Bier Sticks have won a gold medal at the 2011 Sausage competition, in the International Mild section. The Old English sausage won a silver medal in the Traditional Section. Well done to the team on these achievements. Also congratulations to Corey and his team at Ashby's for winning the overall prize in this competition. After going through so much with the earthquakes, its good to see Ashby's winning this competition as well as their recent success in the bacon competition. For more information, check out http://www.rmnz.co.nz/index.pl?page=latest_news&ID=37
Amberley A & P Show Hoof to Hotplate Competition 2011
It was another great Hoof to Hotplate event. At the Amberley A & P Show on 29 October, the feature was (in our opinion) the Hoof to Hotplate, featuring Waipara Valley lamb and also locally grown beef. The cattle and sheep were processed at Harris Meats. Harris Meats is the sponsor of the competition.
Congratulations to Alec Baxter for winning the lamb section - second year in a row! Congratulations to Ross Minehan fr
om Glenturret Farms (yes, part of Harris Meats!) for winning the Beef section. The results can be viewed by clicking on the links here; beef section & lamb section.
The first part of their competition was judged on the hoof. Below are the "On the Hoof" judges; Peter Kyle and Ed Anderson. You can view close ups of the contestants (on the hoof and on the hook) by clicking on the link to the right "Amberley A & P Show". The 25 contestants in the lamb competition are pictured below (right) during the "on the hook" stage.
Here's the link to the photos from the show, including the taste test
https://picasaweb.google.com/108038742003880059367/AmberleyAPShowHoofToHotplateOct2011#
Congratulations to Ashby's Butchery & Pegasus Bay Vineyard Restaurant
Two of our cients have been winning national awards. Pegausus Bay has been declared winners of the Cuisine Vineyard Restaurant of the Year again, for the fourth time. Also congratulations to Corey and his team at Ashby's for winning the Bacon Awards. Check out the article here http://www.stuff.co.nz/the-press/news/5401213/Canterbury-butcheries-bring-home-the-prizes
Just in case you were wondering, we didn't enter the bacon awards this year. Just too much on but maybe we will enter again next year.
June 2011
Here's our new price list, get your orders in vai email, phone, or visit the shop! UPDATE: This price list is still valid as at January 2012!!!
Tender Hung Beef
We use a technique called "tender hanging" to ensure our beef is tender and tasty. If you are interested in finding out more about this process, check out the new tab under "About Us". Barrington Fresh Meats sell our tender hung beef at their butcher's shop in Christchurch. You can check them out at http://www.freshmeats.co.nz
Winners of Exceptional Customer Services Category, North Canterbury Business Awards
We were delighted and very honoured to take out the prize for the Exceptional Customer Services at the North Canterbury Business Awards held on Friday night, 3 September 2011. Of course the fabulous night was going to be a memorable one, not just because of the awards unfortunately. Thanks to all our loyal customers who supported us and helped us win this prestigious award. As to the earthquakes, ENOUGH! Photo from Hannah Thomson photography.
Tips for Cooking the Perfect Steak
Take the steak out of the fridge to let it reach room temperature before you cook it. Oil the steak, not the pan/hot plate and then season accordingly with salt and pepper. Don't season until you are ready to cook as salt can dry out the meat. Once you have finished cooking your steak, let the meat rest (loosely cover with tin foil) for at least five minutes before serving. Enjoy.
We currently employ 35 staff at Harris Meats. As well as fully qualified butchers and slaughtermen, staff are also involved in quality control, engineering, small goods production, packing, retail and administration. We offer apprenticeships to young people who are keen to thoroughly learn all aspects of the butchery trade. If you are reliable and prepared to work hard, contact us as there may be an opportunity for you now.
