| 43 REGIONAL Magill’s Butchery When innovative New Zealand engineering meets cutting edge industrial design, you get World leading food processing technology futurefoodsystems.com arish Construction Ltd GET IN TOUCH 027 620 8880 mattparish123@gmail.com Residential - Rural - Commercial - Industrial Proud to be a supplier of Food processing machinery and supplies to Magill's butchery Suppliers of quality food processing machinery • Butchery supplies • Parts and service Get In Touch: (09) 444 5121 • info@irgl.co.nz T T Anne Boswell New abattoir a return to tradition The new abattoir gives the family greater control over the entire process, from sourcing the animals through to processing the finished product. “The abattoir harks back to how it used to be: meat was locally sourced and processed through small, family-owned abattoirs.” A Waikato butchery built on quality, craftsmanship and old-fashioned values has taken its boutique operation to a new level. Te Awamutu’s Magill’s Butchery, which was established in 1939, has recently opened a custom-built abattoir, allowing the family business to process its own lamb and beef, rather than buying in carcass meat. Owner, John Van Der Hoeven, whose grandfather, Adrian, purchased the business in 1969, says Magill’s has traditionally bought in carcass beef, and broken it down in-store. “However, two years ago we lost access to this, which spurred us on to set up our own abattoir and have our own beef and lamb supply,” John says. “It got off the ground in July, and we are processing around 30 lambs and 20 to 30 beef per week.” Located 15 minutes from the Te Awamutu retail store, the new abattoir gives the family greater control over the entire process, from sourcing the animals through to processing the finished product. “It gives us peace of mind that the animals have been handled in the correct manner and in the right process,” John says. The business sources its livestock as locally as possible, supporting the farmers behind its products, while keeping the supply chain close to home. Magill’s is a butchery in the traditional sense, with quality at the heart of what it does. Its range includes New Zealand lamb, Hereford prime beef, Waratah Duroc beef, Vandy’s bacon, award-winning slow-cooked products, such as pulled meats, and smallgoods, including pies and sausages. While the Te Awamutu retail store continues to perform well, Magill’s has increasingly moved towards a wholesale focus, supplying bulk meat to hospitals, restaurants, schools and other institutions. Its bacon is also supplied to Wendy’s burger chain. The business employs around 30 staff, some of whom have been with Magill’s for two decades, reinforcing the strong sense of continuity that has long been part of the business. It remains a true family affair. John’s father, Mike, took over from Adrian, and the business is now in the process of being handed down to John and his brother, Edward. “Our values are simple but important – a wholesome, top-quality product – no corners cut; no extenders or other nasties used, and we like to keep things ‘original’,” John says. That philosophy is reflected in the decision to establish the abattoir, which John sees as a return to a more traditional way of doing things. “The abattoir harks back to how it used to be: meat was locally sourced and processed through small, family-owned abattoirs,” he says. “It is a grassroots operation, keeping the animals and process local and transparent. So far, the quality of the meat processed through our abattoir has been exceptional.” That focus on local supply and quality also shapes John’s broader view of the meat industry, and the importance of keeping high-quality New Zealand produce accessible to New Zealand consumers. “New Zealand’s export market plays a huge role in determining the value of our meat, often making it challenging for Kiwi families to afford the very products we produce so well,” he says. “While exports are vital to our industry and economy, I believe a better balance is needed to ensure our domestic market isn’t overlooked. “The industry has a responsibility to care for the very people who grow, process and buy our products. “I’d love to see greater consideration given to ensuring quality New Zealand meat remains affordable for New Zealand families.”
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