With years of experience as a head chef, Jamie Green brings an expert eye and a chef’s instinct to the butchery. His passion for flavour, precision, and provenance means you’re not just buying a cut of meat — you’re getting a culinary experience from someone who knows exactly how it should be cooked and served.
Jamie proudly offers a premium range of ethically farmed meats, hand-selected from New Zealand’s most trusted producers — including our very own Royalburn lamb. Whether you’re after the perfect steak, a Sunday roast, or something new to try on the grill, Jamie and his team are here to guide you every step of the way.
Sausages Handmade In Store
Jamie Green’s Award-Winning Handmade Sausages – Crafted In-Store.
Handmade right here in-store by Jamie Green, our gold medal-winning sausages are made using natural casings and premium cuts — including Royalburn grass-fed lamb, New Zealand beef, and Highgrounds free-range pork.
With years of culinary expertise behind him, Jamie brings chef-level precision and flavour to every sausage. No fillers, just real ingredients and rich, honest flavour in every bite.
Royalburn Lamb – Locally Grown, Unforgettable Flavour
Royalburn lamb is a premium, export-quality product grown just over the hill on the rolling pastures of Royalburn Station. Raised with care and commitment to regenerative farming, this is lamb you can truly feel good about eating.
Delivered direct from farm to store, every cut is bursting with flavour and tenderness — the kind of lamb that turns a simple meal into something memorable. It’s local, it’s ethical, and it’s some of the best lamb you’ll ever taste.
Highgrounds Pork – Free-Range and Full of Flavour
Highgrounds pork is raised free-range with care and integrity, just the way pork should be. Grown in open pastures with no antibiotics, no added water, and no shortcuts — just honest, ethical farming that delivers exceptional flavour.
This is pork that tastes like real pork. From beautifully marbled cuts to their award-winning Yorkshire-style bacon, Highgrounds is raising the bar for New Zealand pork — and your taste buds will thank you.
Hereford South Island Beef – Naturally Exceptional
Hereford beef is renowned for its rich flavour, fine marbling, and exceptional tenderness — and our South Island-raised Hereford cattle are no exception. Grass-fed, hormone-free, and fully traceable, this is beef you can trust from paddock to plate.
Aged to perfection and quality controlled for consistency, every cut delivers on taste, texture, and integrity. When only the best will do, Hereford South Island beef sets the standard.
Dry Aged In-Store – 21 Days of Pure Flavour
Our Butcher’s 21 Day Aged Beef is dry aged in-store for unmatched depth of flavour and tenderness. Each cut is handpicked for marbling, consistency, and exceptional quality — a true celebration of patience and craft.
This is beef at its best: bold, rich, and unforgettable. Perfect for those who appreciate the finer cuts in life.
First Light Grass-Fed Wagyu – Unmatched Juiciness, Naturally
First Light grass-fed Wagyu beef is the ultimate in flavour and tenderness — naturally marbled, incredibly juicy, and melt-in-your-mouth delicious. Raised on open pastures with care and respect, this is Wagyu with a conscience.
It’s everything you love about Wagyu, elevated by nature and perfected by First Light. Once you’ve tasted it, there’s no going back.
Fare Game Wild Venison – Pure, Untamed, Southern Goodness
Fare Game wild venison is the real deal — wild-harvested in the pristine Southern region by local hunter Callum Hughes. Naturally lean, deeply flavourful, and ethically sourced, this is your chance to savour venison as it was meant to be: pure, untamed, and straight from the backcountry.
It’s wild food with a story — and a taste you won’t forget.
Bostocks Organic Chickens
Just like chickens should be, and it tastes like it. These free-range chickens are GMO, antibiotic and hormone-free and thrive on organic lush green grass and home-grown feed.
Waitoa Free Range Chickens are also ethically farmed. Available from the butchery whole & spatch-cock, breast and thigh.
