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It’s been an “extremely busy year” so far for Hunts Homekills.
“I reckon that people are really conscious of what they’re spending and where their meat’s coming from,” owner Mike Wright said.
With the rise in the beef schedule, Mike said he thought it might have been detrimental to the business, but “it’s actually been the opposite”. “Even though it’s costing more to get a beast done, it’s still the cheapest option that there is. “With the vacuum packing and the quality packaging and stuff that we do – it lasts in your freezer for the whole year. You’re getting the best value.”
Mike, who leads a team of seven alongside wife Jodi, told The Profile they invested heavily in machinery to improve their service and quality.
“Working alongside Nick’s Killing Services, we’ve just built our own killing set up to be able to assist Nick and our customers even better.”While there was currently “a bit of a boom” in the homekill scene right now, September was usually a quieter month so there was plenty of room for bookings.
Give Mike and the team of experienced artisan butchers at Hunts Home Kills a call today.
DETAILS: Ph: 0800 250 939 or visit huntshomekills.nz.
-By Davidda Hikatangata
