Dirranbandi butcher celebrates milestone
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.