Butcher cel­e­brates a mile­stone

Chinchilla News - - BEST OF THE WEST -

SEC­OND-GEN­ER­A­TION butcher Greg Stephens opened the doors to his butch­ery in 1980 and now he’s pre­par­ing to cel­e­brate 37 years in the busi­ness.

While he no longer works, cus­tomers will of­ten still find Greg’s 84-year-old fa­ther, Pat, in the shop. He founded Stephens Butch­ers with just a slaugh­ter yard and shop.

Proud of the longevity of his busi­ness, Mr Stephens spoke of the dif­fer­ence be­tween run­ning a shop in the bush and 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 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.”

PHOTO: LAURA K PHO­TOG­RA­PHY

SNAGS FOR DAYS: Dir­ran butcher Greg Stephen cel­e­brates 30 years of own­er­ship.

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