Butcher celebrates a milestone
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.”
SNAGS FOR DAYS: Dirran butcher Greg Stephen celebrates 30 years of ownership.