Celebrating 130 years in business, three generations of Hutleys work at the Hutley Bros Butchers in South Lismore (from front) Neil Hutley, his son Graham, and grandson David.
Celebrating 130 years in business, three generations of Hutleys work at the Hutley Bros Butchers in South Lismore (from front) Neil Hutley, his son Graham, and grandson David. Cathy Adams

Butchers meet changing tastes

‘THE times they are a-changing’ is one lyric that fourth generation Lismore butcher Neil Hutley can understand.

This year, Hutley Bros Butchers in South Lismore celebrates 130 years of being a family-owned and operated business.

For Neil, his son Graham and grandson David, doing business today is a far cry from trade in the 19th Century.

While delivering salted meats on horseback is no longer a part of the service, the Hutley men remain humbled by their family’s long history in the business.

Bexhill was home to Hutley Bros Butchers in 1880 before establishing its current premises in Union Street in 1984.

With the changing times, Neil, the eldest of the Hutley clan, has witnessed customers’ changing tastes.

“Oyster blade steak was a top pick in the early days, but you don’t get asked for that any more,” Neil said. “Today your number one seller would be a good quality barbecue steak.”

Neil said other factors could be attributed to change in purchasing trends as well.

“In the early years we used more mature cattle, so you never sold any veal,” he said.

“Now that we’re using younger cattle veal has become incredibly popular.”

Hutley Bros Butchers has also developed an extensive range of smallgoods that include gourmet home-made sausages and deli meats such as Polish cheese salami and pastrami.

According to Neil, their small business has developed a loyal and widespread client base as a result of many years of friend-ly service and great quality.

“A few of our customers had grandparents who shopped here. That’s pretty special,” he said.

“People have come from as far north as Gympie in Queensland for our Christmas hams.”

What about the secret to their ongoing success?

“It’s merely in our blood. Generations of experience means it’s second nature to us,” Graham said.

Oyster blade steak was a top pick in the early days, but you don’t get asked for that any more.

Today your number one seller would be a good quality barbecue steak.



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