MAORI BUTCHER CARVES IT UP
WHEN Haremokena TeRangi opened up The Maori Butcher in Queen St, St Marys, in January, he was told four other butchers had failed to crack the market.
After less than 12 months, Mr TeRangi says he struggles to keep up with demand and has customers coming from as far as Tamworth, Albury and Wodonga.
“You always have your knockers,” Mr TeRangi said. “People said this won’t work and that won’t work, but it’s been interesting and I’ve enjoyed every moment of it so far.
“My mate said if you can survive the first couple of months you’re going to do well. He can’t believe my success either.”
Mr TeRangi said at first he was not sure if there was a high demand for Maori meat.
“It was trial and error,” he said. “I put on my Facebook page I’m going to sell 10kg of pork bones for $20 and in an hour I sold 1000kg without having the stock. That’s when I knew there was a market out here for our people.”
Mr TeRangi did a four-year apprenticeship in New Zealand before he moved to Australia to play rugby league.
When that did not work out he started his own butchery.
His biggest seller is meat on the bone but The Maori Butcher also sells made-toorder hangi (two or three types of meat with mixed vegetables and bread-based stuffing cooked together), smoked snapper on request, brisket, watercress and his own pork and watercress sausages.
Mr TeRangi also stocks (and rocks) the Maori delicacy called kina which is more commonly known as sea urchin.
“Some people call them little brown slugs but they taste really really nice,” he chuckled.
Visit The Maori Butcher at 114 Queen St from 7am-5.30pm Monday to Saturday.
The Maori Butcher Haremokena TeRangi. Picture: Justin Sanson