The Meat Up (2024)

30/07/2023

There's more than meets the eye when it comes to Abou Sow, the charismatic owner of Prince Abou's Butchery in Queens. Cutting his teeth in the meat business as a young teen in his uncle's slaughterhouse, Abu's journey is one of passion, resilience, and an unwavering commitment to freshness.

With the innovative Steinway Summer Series, his shop transforms into a vibrant community hub, attracting hundreds of attendees with a unique mix of food, music and dance. This series of events, along with a robust social media presence, is all a part of Abou's strategy to keep his shop's appeal alive across different seasons.

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24/07/2023

What happens when two of the biggest names in the butchery world come together to discuss their experiences and insights from the Retail Meat New Zealand Butchers Summit? Join us as we chat with Simon Taylor and Ruben Sharples about the captivating summit speakers such as Christina Leung's insights into the global economy and Hayden William's talk on culinary trends.

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20/06/2023

Join us as we chat with Matt from Rum & Que, an Aussie who moved to New Zealand and found his passion in creating innovative barbecue rubs. Dive into the world of Matt's beer-inspired rubs that come in actual beer cans, complete with the satisfying sound of cracking one open! With a range of rubs, sauces and mustards, discover how Matt has managed to stand out in a competitive market through captivating branding and design. Don't miss this insightful episode that's sure to get you fired up about the world of barbecue and beyond.

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14/06/2023

Ever wondered about the intricacies and challenges of the butchery trade? Join us as our fascinating guest, Tamai from Skills for Work in New Zealand, shares her insights on the world of butchery, apprenticeships and how the industry is evolving in response to the COVID-19 pandemic. Together we discuss innovative ways to tackle recruitment challenges and raise awareness about this essential trade by bringing butchery demonstrations to schools and fostering partnerships between employers and training providers.

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08/06/2023

Ever wondered how to create unique dry cured meats and salamis with a touch of New Zealand flavor? Join us as we chat with Hannah from A Lady Butcher, who shares her expertise on charcuterie and the fascinating art of butchery. Discover how she incorporates techniques like marinating meat in beer and even making a lamb prosciutto. This episode promises to be a treat for your taste buds and an inspiration to explore the world of charcuterie and butchery!

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05/06/2023

Join us as we talk to Jayne McMillan, the owner and operator of The Fridge Butchery, about her dual operator butchery that caters to both retail and home-kill services. Jayne shares her favourite part of the job - getting out and dealing with farmers and lifestyle block people - and how the demand for home-kill is skyrocketing in New Zealand.

If you have an interest in the home-kill business or the world of butchery, you won't want to miss this episode packed with valuable information and insights.

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30/05/2023

What if you could learn the secrets of sustainable butchery from a seasoned professional? With 42 years of experience, Dave Porter from Neat Meat shares his insight into the trade, his position at Neat Meat, and the importance of sustainability in the business. We explore ways to get the next generation of butchers into the industry and the significance of maintaining an open dialogue between shop owners and butchers. Dave also shares his knowledge on how to retain staff and create a fun, enjoyable work environment. We also discuss the the value of competitions and conferences in the trade, and the networking opportunities these events provide. Don't miss this chance to learn valuable advice from a true master of the craft for success in the business.

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25/05/2023

In this episode we hear from Brent Kleiss from NZ Pork . Imported pork is always a point of discussion when it come to pork and in this episode Brent explains why.

Brent is a real advocated of supporting local businesses and highlights the value of local butchers in providing not just a product, but also an experience.

If you didn't know NZ Pork also run campaigns that promote pork consumption and unique cuts of pork through social media and other channels with one of our past guest James Smith aka Tattooed Butcher!

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24/05/2023

Offal just got a whole lot cooler 🔥🔥

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23/05/2023

Has anyone else heard of this?! 🤯

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22/05/2023

In this podcast episode, we speak to Kit Artwright the CEO of Beef and Lamb New Zealand. From artificial intelligence (AI) and its potential impact on the meat industry, to science based offal production that you need to look out for in the near future, this session covers topics that I didn't even know existed. I also put Kit on the spot to pick his favourite child Beef or Lamb?

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19/05/2023

Gareth from with some insights 🔥

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18/05/2023

In this episode, I'm joined by Gareth Hughes, from Victory Knives to talk about his passion for supporting the competition butchering scene in New Zealand and beyond.

We dive into the World Butchers' Challenge and share our experiences at the event, as well as the benefits of attending industry conferences like the Retail Meat New Zealand Butcher's Summit.

Gareth stresses the importance of teamwork in the butchering industry and the value of listening to professionals to drive innovation. We also explore the potential for expanding the World Butchers' Challenge to include other formats and the possibility of a small goods competition.

Join us for an insightful conversation on all things butchering!

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18/05/2023

Never a truer word spoken 🎙️🔥🗣️

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15/05/2023

Over the ditch and far away, the podcast has hit the road and arrived at the Butchers Summit hosted by Retail Meat New Zealand.

Join me, Luke Leyson, as I sit down with John Skurr from Alliance Group and Pure South, a leading exporter of meat products from New Zealand. In this episode, we'll be discussing the success of Pure South in the domestic market and online sales during the COVID-19 pandemic. We'll delve into the challenges of delivering meat products to online customers and the importance of supporting local butchers and producers.

If you're interested in learning more about the meat industry and its challenges and opportunities, then be sure to tune in.

18/04/2023

There is so much to unpack from this episode that I'm not sure where to begin. Moose Butchery, building a new business whilst starting a family, solutions for future supply issue for Newfoundland; a lot was covered during this episode. I could tell by the conversations we had that Bill has a real passion for his community and has some exciting new plans moving forward that reflect this.

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18/04/2023

There is so much to unpack from this episode that I'm not sure where to begin. Moose Butchery, building a new business whilst starting a family, solutions for future supply issue for Newfoundland; a lot was covered during this episode. I could tell by the conversations we had that Bill has a real passion for his community and has some exciting new plans moving forward that reflect this.

nl

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11/04/2023

Two guests for the price of one! A couple of butchering brothers from Bendigo, Victoria, give us insight into what it's like being taught the trade by their father, running a family business and a family farm side by side, but also the actions they're taking to stay ahead of the curb.

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04/04/2023

Head Butcher at Beast & Cleaver, Black Butchers United Co-Founder and the Butchers Guide himself - it's Dylan Carasco. This bloke has had some seriously diverse experiences, from working in French butcher shops honing in his craft, travelling down under to work at arguably the world's best butcher shop, Victor Churchill, and, putting together the best of all butchery on his Instagram page Butchers Guide (not to mention the website, listen to the episode you'll hear about the website). Dylan strives to showcase the best of butchery and the butchers that come with it, he has got plenty going on but has a lot more to come. Enjoy the episode!

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02/04/2023

Yes you read that correctly, we have the world's best apprentice joining us on The Meat Up. Hailing from Victoria, Australia and working his craft at Ashburton Meats, Matt takes us through his unique story from graduating university to grasping his apprenticeship with both hands and not looking back.

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02/04/2023

Meatstock was held in Melbourne over the week and I was lucky enough to watch some amazingly talented butcher get up on stage and showcase their skills, these are their stories.

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02/04/2023

This weeks a little different, I'm the guest. I chat to Reyan, host of the BBQ & Brews Show all about my butchering journey, what it was like captaining Australia at the World Butcher Challenge in Sacramento last year, the preparation for the next WBC and all about the Meat Up Podcast (podcast inception).

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02/04/2023

Butcher, teacher and a bloke that gives a f*ck, that's Bryan Mayer. From dragging a knife in his early years of butchers, slapping posted notes around the walk-in to seeing butchers showcases their skills on the Martha Stewart show, Bryan has seen butchering emerge through the 2000's into what it is today.

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02/04/2023

Home butchering, lime cordiale (the drink, not the band) and butchering stories. Matt joins us on this weeks episode from Bega, New South Wales.

Check out Matt's Instagram. His content is raw, eye opening and sometimes confronting but shows a necessary step in the way we process and consume our food.

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02/04/2023

We took the podcast on the road (only just down the road) to the Adelaide Zoo to take part in the Australian Meat Industry Council Nationals Weekend. This event crowns the national winners of the Sausage King as well as the all mighty Apprentice of the Year award. We are joined by Stuart Fuller - General Manger for Retail Business, Tamara Caire from No Fluff Marketer Agency and Trevor Hill a South Australian butcher and shop owner of Bruce's Meat.

Ep. 56 We are joined by Doug Piper (Australian Butchers Guild) as well as the 5 top apprentices in Australia, Harry Hallam, Riley Schofield, Laura Ross, Edward Potter and Glenn Murphy.

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02/04/2023

Christmas is arguably the busiest time of year for Butchers around the world. In this Christmas mini series I speak to butchers from different countries discussing, well Christmas in a butcher shop in their neck of the woods.

This week we speak to Alice AKA Kickassbarbie, hailing from the Untied States of America.

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02/04/2023

Christmas is arguably the busiest time of year for Butchers around the world. In this Christmas mini series I speak to 5 butchers from 5 different countries discussing, well Christmas in a butcher shop in their neck of the woods.

This week we speak to Katharina Bertl from Germany and current champion of the World Butchers Challenge.

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02/04/2023

Christmas is arguably the busiest time of year for Butchers around the world. In this Christmas mini series I speak to 5 butchers from 5 different countries discussing, well Christmas in a butcher shop in their neck of the woods.

This week we speak to Jón Gísli Jónsson the 'Icelandic Butcher' from, you guessed it Iceland!

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02/04/2023

Christmas is arguably the busiest time of year for Butchers around the world. In this Christmas mini series I speak to 5 butchers from 5 different countries discussing, well Christmas in a butcher shop in their neck of the woods.

First up we speak to Craig Munro from Munro's Quality Meats in Wilberforce, New South Wales, Australia.
munro.butcher

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02/04/2023

Last episode of season 5 and the title explains it all, World Butchers Challenge Re-cap. I talk about the journey getting to the WBC with limited amount of time and how it all panned out once we were over there.

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The Meat Up

30/07/2023

24/07/2023

20/06/2023

14/06/2023

08/06/2023

05/06/2023

30/05/2023

25/05/2023

24/05/2023

23/05/2023

22/05/2023

19/05/2023

18/05/2023

18/05/2023

15/05/2023

18/04/2023

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11/04/2023

04/04/2023

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