Dir­ran­bandi butcher cel­e­brates mile­stone

Western Times - - BEST OF THE WEST - Laura Kibicek

SEC­OND-GEN­ER­A­TION butcher Greg Stephens is pre­par­ing to cel­e­brate 37 years of busi­ness.

Born and bred in Dir­ran­bandi, Mr Stephens is a long-stand­ing com­mu­nity mem­ber pas­sion­ate about sup­port­ing and shop­ping lo­cal.

Stephens Butch­ery in Rail­way St, Dir­ran­bandi, opened its doors on Septem­ber 1, 1980.

Greg’s fa­ther, Pat Stephens, started the busi­ness with a slaugh­ter yard and shop.

Cus­tomers will of­ten find Pat, 84, in the shop. He no longer works but still en­joys be­ing in­volved and spend­ing time there.

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

“You need to sell topqual­ity 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.”

One of the shop’s most re­quested prod­ucts and a spe­cial­ity for Mr Stephens is his flavoured sausages.

“I’ve sent them far and wide,” he said.

Or­ders have been sent as far as Syd­ney and Townsville and even mak­ing it over­seas.


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

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