42 | REGIONAL Carve Meat Co www.petertimbsmeats.co.nz Proud supporter & supplier of CarveMeat Co Download our app today! We specialise in quality Ham, Bacon & Small goods Curating tasty cuts for restaurant tables Carve Meat Co founders Craig and Kate Luxton. T T Russell Fredric Carve Meat Co. assists chefs in finding new and creative ways to put meat on their menus, from dry ageing and portioning to sourcing less familiar cuts and products that offer something different. Owners Kate and Craig Luxton ran the business for 25 years before general manager Andrew Mackle joined during Covid. Andrew joined Carve Meat Co. after the restaurant he was working at closed as a result of the challenges facing the hospitality industry at the time. He started as a sales representative, before progressing into sales management and eventually taking on the role of general manager. From humble beginnings – literally selling meat out of the boot of a car – Zealfresh, which rebranded as Carve Meat Co. in 2016, quickly gained a reputation for superior products and excellent customer service. As the business grew, it progressed from the car boot to the house garage with commercial chillers, eventually becoming an established supplier to leading restaurants and hospitality businesses throughout New Zealand and moving into larger premises. Today, Carve Meat is approaching an impressive 30 years in business, while continuing to maintain the personal service and strong customer relationships on which the company was built. Andrew says chefs are constantly looking for alternatives to traditional high-end cuts such as eye fillet, sirloin and scotch, creating demand for cuts that can be prepared, cooked and presented in different ways. “The chefs are always looking for that next ‘miracle cut’ that they can turn into something amazing,” he says. Recent interest has moved from rump cap (picanha), towards bavette, illustrating how quickly culinary trends can influence demand. A cut that sells strongly one year can become much less sought after the next as chefs experiment with new ideas, cooking techniques and industry trends. This willingness to experiment also allows chefs to make greater use of the whole animal while finding cuts that can offer excellent flavour, versatility and value. Carve Meat Co.’s in-house butchery department gives customers the option to have meat portioned, minced or dry aged to meet their individual requirements. This allows chefs to receive products prepared to their specifications, helping save valuable preparation time in busy commercial kitchens while also supporting consistency and portion control. Two butchers handle the workload, with head butcher Sofeni Faifua bringing 25-plus years of experience and an exacting eye for quality to the role. Meat is carefully inspected when it arrives, with experienced staff scrutinising products and setting aside anything that does not meet high standards ensuring customers receive consistently high-quality products. Carve Meat Co. works closely with selected suppliers including Alliance, Peter Timbs Meats, Silver Fern Farms, AFFCO, Freedom Farms, Hawke’s Bay Natural and Duncan New Zealand Venison. The wider range also includes Mahy Farms smallgoods such as hams, streaky bacon, shoulder bacon, sausages, chorizo and black pudding, while its free-range chickens are raised on the green fields of the Waikato. After almost three decades, Carve Meat Co.’s focus remains simple: quality meat, trusted suppliers, knowledgeable service and helping chefs find the right products for their menu. Andrew Mackle
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