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Inside industry: Lamb

PIRSA Livestock Industries and the Sheep Industry Development Board work across the lamb value chain with producers, processors, wholesalers and retailers. Together they identify opportunities, overcome challenges and contribute to future growth of the industry.

Spear Creek Dorper Lamb

Innovation and relationships the key to success

A strong focus on innovation and understanding the fresh meat products needs of the food service industry are the key tools for mybutcher.

Tony Buckley, owner of mybutcher started in butcher retailing 10 years ago and saw the opportunity to grow into supplying the food service industry. He sold the retail side of the business in 2004 and since then the business has grown exponentially.

mybutcher supplies the full range of fresh meat into more than one hundred restaurants, hotels, cafes and sporting clubs in Adelaide, regional South Australia and the Northern Territory.

Tony knows his customers needs very well and supplies products to fit that need.

“Labour shortages are apparent in the chef industry so they are looking for efficiencies in the kitchen – we offer the full service for meat preparation,” said Tony.

“We manufacture to customers’ specific recipe or we can create a recipe for them. The meat is ready to cook when they receive it.

“That is our niche – we develop strong relationships with chefs and business owners and we create products that are right for them.”

Innovation has been one of the core growth areas of the business. mybutcher recently launched a new range of moisture-infused meat.

“Loukoumi moisture infused meat is our latest innovation which we launched into the market place in October.  Already there has been significant growth in the sale of these products with our customers.

“Moisture infusing the meat provides a guarantee in eating quality.”

Tony also has a strong awareness of the value chain.

“The most important member of the value chain is the consumer; the second most important is the retailer.

“It’s extremely important to have transparency in relationships from the supplier to the consumer. 

Everyone in the value chain needs to be aware of market trends.

“We use harmony as its core principle in our business; having people that care is the key, from supplier, to staff, to client. To now, our growth has occurred without using sales as the key focus.”

Want to know more?

Contact
Tony Buckley (above left)
p +61 8 8159 0222
e tony@mybutcher.com.au

 

Spear Creek Dorper Lamb

Spear Creek Dorper Lamb is a new range of lamb products using genetics and low stress animal husbandry practices to provide a high quality chemical free product.

The branded lamb is the brainchild of sheep producers Jamie McTaggart and Scott Herde.

“We were confident we had a good product with the genetics and animal husbandry practices,” said Jamie.

“But we needed to work out the best way to supply it to the market and develop relationships so we understood exactly what the customer wants.

“We are building good relationships through the value chain. We want every link in the chain do their job.

“We are constantly receiving feedback about the product; which allows us to maintain the integrity and quality of our product.”

The products are currently being trialled in the food service market through mybutcher.

According to Tony Buckley, owner of mybutcher the feedback has been extremely positive
from customers.

“There is a commitment from chefs to put it on the menu,” said Tony.

“From a butcher’s perspective it is a great carcass – the meat is distributed in all of the right places.”

Jamie and Scott have been visiting chefs and taking the products into the market
with mybutcher.

“We want to understand what the customer wants so we can take those specifications back to our business of growing the lambs.  It is a process of ongoing improvement,” said Jamie.

Want more info?

Contact
Jamie McTaggart (above right)
p +61 428 422 300
w www.saltbushlivestock.com.au