MAORI BUTCHER CARVES IT UP

Mt Druitt - St Mary's Standard (East) - - NEWS - Danielle Jarvis Watch video of Mr TeRangi at work:mt­druitt­stan­dard.com.au

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

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