It’s not going to be long before the hunters among us are out in the mountains looking for some equally good condition venison and other game. We suggest farmers and lifestyle block owners looking to get homekill done during March, April and May ensure your homekill booking is made ahead of time to get the animals off your property and into your freezer at your preferred timing.
Now that we have our custom-made homekill trailer on the road, Bruce has been out one day a week to complete the humane slaughter of animals for customers around Wanaka, Alexandra, Cromwell, Cardrona and Tarras.
It’s likely we’ll continue to have only one day a week available for Bruce to do the slaughtering, hence the need for booking ahead of time with the type and number of animals to be homekilled.
A licensed slaughterman, Bruce has more than 20 years’ experience in this role and it’s Bruce’s farm-to-meat homekill slaughter and butchery services at his previous butchery in Helensville, north of Auckland, that introduced him to business partner Jeff Smith who used Bruce to process the lambs Jeff raised on his Kaukapakapa lifestyle block. Bruce has passed on his smallgoods processing experience from 30-plus years as a top-class butcher to Jeff, who now manages the smallgoods processing side of The Butcher’s Block operation, producing hundreds of kilos of sausages, bacon, salami and other smallgoods each week for both the shop and homekill customers.
Find more information about processing your homekill and hunted game with The Butcher’s Block and Smokehouse on the following pages:
- Homekill slaughter services
- Beef homekill processing
- Homekill lamb
- Homekill pork
- Homekill and hunted venison