Answered by: Craig C Munro
How did you get into the butcher business? I am a third generation butcher. My grandfather started the business in 1985 with my father. I started my apprenticeship in 2004 and bought the business in 2011. My father and I renovated the store in 2013 to add a continental deli, cheese cabinet and an open air refrigerator.
If you had to choose, what would be your favourite cut of meat and why? I am very lucky to have a chef as my partner so I am spoilt for choice. My favourite would be braised chuck steak, mash potato covered with homemade sauce.
What will make you the winner at the Butcher Wars? Have you been doing anything to prepare for the comp? I have competed in Sydney (2016) and Auckland (2017) Meatstock Butcher Wars and learnt a lot along the way. My goal is to meet and interact with as many butchers and industry professionals as possible so I may continue to learn. I am happy to go home with a top ten.
Which bands/artists are you keen to catch at Meatstock? BULLHORN! I was fortunate to be involved with Auckland Meatstock and managed to see their set. They have an amazing sound and can't wait to see them again.
What else are you looking forward to at Meatstock? I love walking through the pit yards, talking to the all the teams, learning new techniques and sharing in their passion. The Meatstock LIVE site is great also, learning from guys like Big Moe, Hillbilly Wes and Tuffy Stone.
