Butcher John Trinder is a cut above the rest

Maroochy Weekly - - BUSINESS LIFE -

AF­TER see­ing his fa­ther slice and dice as a Coles butcher back in 1977, John Trinder knew he wanted to fol­low in his foot­steps and con­tinue the fam­ily tra­di­tion.

John has since carved up the decades as a butcher him­self, cel­e­brat­ing his 40th year with Coles at the Ma­roochy­dore su­per­mar­ket – an achieve­ment which places John as the long­est serv­ing team mem­ber at the store.

“I’ve had the op­por­tu­nity to work at stores all around Bris­bane and the Sun­shine Coast, in­clud­ing As­p­ley, Kippa-Ring, Nam­bour and Caloun­dra, but I’ve called Ma­roochy­dore home for the past 30 years,” said John.

Re­call­ing the ear­lier days, John re­mem­bers of­fer­ing cus­tomers a range of dif­fer­ent cuts to tempt their taste buds, in­clud­ing ox kid­ney, lamb brains and sweet­bread.

“Whole side of lamb was also pop­u­lar back then be­fore pre-pack­aged goods made their way onto the shelves,” John said.

“Cus­tomers to­day are look­ing for some­thing quick and easy due to their busy life­styles, and we’re able to cut their steaks to their lik­ing.”

John is proud of a job well done and said he knew he’d be with Coles for four decades.

“It’s been sat­is­fy­ing and I’ve just stuck with it, and I en­joy turn­ing up to work ev­ery day.”


DED­I­CATED: Coles butcher John Trinder.

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