BURRINGBAR QUALITY Meats owner and local Brett O’Keefe is celebrating 35 years of being the best local butcher a community could ask for.
The Weekly paid Mr O’Keefe a visit recently to find out more about his career and what it takes to be a butcher of today, compared to when he started in the 1980s.
Mr O’Keefe, who turns 50 in March, started work as an apprentice in December 1986.
After many years of hard work and determination, he worked his way up to become both an outstanding butcher and business owner.
“I love this area and have lived here all my life,” he said with a smile.
“I still love butchering to this day, including the creativity it offers and having a small business.
“I have seen a change with customers wanting to know more about the meat they’re purchasing and where it comes from.
“We source a lot of our products locally and a lot of our beef is grown here locally, which has been great for customers. An important part of our business is sourcing local produce.”
Mr O’Keefe was an apprentice under the original owner, Laurie Reading, for nine years until he took over the business.
“Laurie really taught me a lot,” he said.
Mr O’Keefe is now busy handing down his knowledge to his current third-year apprentice Angus Raye, who was keeping busy in the background during the interview and photo.
“You need to know a lot as a local butcher, not just how to cut it, but how to cook it and where the meat is sourced,” Mr O’Keefe said.
“Our customers want to know what they’re eating, including whether it’s free range, locally sourced etc. They also want to know the best way to cook certain cuts.
“With big increases in the prices of meat lately, customers are looking at cheaper cuts to slow cook and they often ask for cooking advice.”
He’s also had a chance to reflect over the past 35 years and says the face of Burringbar and surrounds is changing at a rapid pace.
“Burringbar has changed a lot, even in just the past two years,” he said.
“In many ways Covid-19 has helped the small business sector in country areas such as Burringbar, we’ve had steady customers and many people are staying local with no overseas travel.”
When asked what the future holds, Mr O’Keefe said he plans to continue enjoying work and the community he loves.
“I just plan to keep doing what I love – serving up great quality meat and products to our local and visiting customers with a smile,” he said.
The next time you are in Burringbar, make sure you drop by Burringbar Quality Meats at 25 Broadway, Burringbar, or phone: (02) 6677 1491.
