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Virgin Blue Voyeur Mag April 2009

FREE RANGE, PASTURE FED SPECIALIST BUTCHER CANBERRATHE BUTCHER Name :: Richard Odell
Position :: Proprietor, Griffith Butcher, Canberra.
Why a butcher, :: "To provide for my family and after 20 years. Im accustomed to the lifestyle. And I do it for the farmers and their families. I've been buying beef and lamb from the same farmer for 18 years and all his life stock is free range and grass fed without herbicides, pesticides or hormones Locally and ethically produced food is the future of the industry.

I grew up in Canberra, but was born in Bega. New South Wales, so farming is in my blood. I got into butchering because I wanted to get out of school - I was bored stupid. I'd been cleaning up two afternoons a week at a local butchery. When I was 15, an apprenticeship came up, so I took it. I finished my apprenticeship in the early 1980's and it wasn't until my wife and I travelled around AustraLia with the first two of our now five children that I began to think about having my own Place. I opened Griffith Butchery in Canberra in 1989 and I knew right from the beginning that people cared about what is in the food they buy. We do things in a traditional way. Our small goods are smoked on site and we make our own pies and sausages using natural ingredients. We also utilise the utilise carcass of the beast to respect the animal's sacrifice, so there's less waste. Each day is different, but every morning we set up the cabinet, break the beef and prepare the lambs. You can imagne the work it takes to get the bone and fat out of a 230-Kilogram carcass, then cut the meat into steak-sized servings. Apprentices are a big part of the business and my son, Tim is now a second-year apprentice with us. One of my greatest challenges has been to learn how to think not only as a butcher, but also as a manager and entrepreneur. I'm very proud of the apprentices that finish under me. Technical skill aside, I hope they go away knowing how to run an honest and true business. Four of my kids have worked in the shop and my dad stops in every Monday for a chat. Having the family involved is magnificent. I reckon I've still got another 15 years in me, but my plan is for Tim to eventuatty buy the business from me - and then try to keep out of his way.

Source: Virgin Blue Voyeur Mag April 2009 pg. 96