Dirranbandi butcher celebrates milestone
CELEBRATION: Dirranbandi butcher Greg Stephen celebrates 37 years of ownership this weekend.
SECOND-GENERATION butcher Greg Stephens is preparing to celebrate 37 years of business.
Born and bred in Dirranbandi, Mr Stephens is a longstanding community member passionate about supporting and shopping local.
Stephens Butchery in Railway St, Dirranbandi, first opened its doors on September 1, 1980.
Greg’s father, Pat Stephens, originally started the family business with a slaughter yard and shop.
At the age of 84, you will often find Pat in the shop. He no longer works but still enjoys being involved and spending time there.
Mr Stephens’ earliest memories are hanging about the shop after school. With his older brother as the main butcher at that time, he started working in the business at the age of 16 under his brother’s tuition.
In the decades since then, the shop has supplied meat for many local organisations, fundraisers and shows, and for several years supplying the B&S Ball.
Proud of the longevity of his business, Mr Stephens speaks of the difference in running a shop in the bush compared to the city.
“You need to sell top-quality meat to keep people coming back. I have to focus on quality,” he said.
Often found engaged in conversation out front of the shop, Mr Stephens is the kind of bloke always ready for a chat and a laugh.
“You have to be approachable in this business. You need to be jovial all the time and have a great sense of humour to be a butcher.”
Meeting people is part of the job Mr Stephens really enjoys. He speaks of all the “characters” he meets, both local and those travelling through. He is always keen to hear interesting stories and says with a chuckle, “I probably talk too much.”
One of the shop’s most requested products and a speciality for Mr Stephens is his flavoured sausages.
“I’ve sent them far and wide,” he said. Orders have been sent as far as Sydney and Townsville and even making it overseas.
Mr Stephens plans to offer some new exciting flavours at the upcoming celebration.
The business’s 37th anniversary will be celebrated with a sausage sizzle at the shop on Saturday, September 2.
Mr Stephens hopes to see a great turnout between 9am and 11am.
Pop down to enjoy a taste of the flavoured sausages and check out the in-store specials.
❝ You need to be jovial all the time and have a great sense of humour to be a butcher. — Greg Stephen
SIZZLING SAUSAGES: Dirranbandi butcher Greg Stephens, with dad Pat, is celebrating 37 years of business this weekend.