The retail meat industry has changed significantly since the 1950s and ’60s. Back then, local families knew their neighbourhood butchers by name, but the rise of supermarket chains have slowly changed this.
Since opening, Pendle Hill Meat Market (Sydney) which is ran by small goods group Pendle Ham and Bacon that has been operating for 60 years, have seen a massive change in the retail meat industry since supermarket giants took over.
“The industry was more personalised back then,” Scott Lee, store manager of Pendle Hill Meat Market says. “You could take time to get to know your customers and there was always that more relaxed feel.”
Producing a wide range of quality meats, they have been providing the community with same family oriented service for decades.
“At our market we aim to conserve the traditional style of service,” he adds.
Apart from top notch service, butchers also offer better selection and quality.
“More people should choose the local butcher as they can offer a better range of meats and a more personalised service,” Lee explains.
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However, in the past 20 years more than 6,500 butcher shops closed, reducing specialty butchers to 21 per cent of meat retailers, with the supermarkets dominating, according to a study by Australian Pork Limited in 2012, ABC reported.
And a report by Roy Morgan found that Aussies are more likely to purchase meat from Coles and Woolworths than they are local butchers. This means more people are relying on the two supermarket giants for barbecue favourites including steak, sausages, minced meat, chicken drumsticks and lamb cutlets, just to name a few.
The analysis claimed that 50 per cent of Australia’s $13 billion fresh meat market is a result of meat sold in Coles and Woolworths. It’s the first time ever the two largest supermarket in the country have been responsible for such a big chunk of the meat market.
So who’s buying from butcher shops?
“We have our lovely regulars which makes the job great as you get to know them,” Lee says.
He says Baby Boomers seem to buy their meat in bulk, while Millennials tend to go for quick and easy options.
“They usually spread their shopping over the weeks. They also go for fancier cuts or gourmet lines and ready-made meals,” Lee adds.
Starts at 60 reader Tony Stott said he still goes to his local butcher shop, adding it’s changed since waxed cartons of lard and sawdust on the floor.
Jim Hynd added: “Younger persons who have not had the experience of receiving the advice, on how to cook the different meats, that a butcher can give them are missing out. Where today does one get practical advice?”