Outram Butchery owner Lyndon Gold buys meat from processors to sell in his shop in the rural village on the Taieri.
Fewer cattle being processed at meatworks between now and Christmas, strengthening beef slaughter prices, had increased the cost to buy meat for retail in butcheries.
The rising costs needs to be passed on to customers, which could make beef too expensive for some people.
He reduced his profit margin to try to keep his meat as affordable as possible.
“We’ve taken a real hit on our pricing and profit to keep people coming in the door.”
He had run his butchery for 17 years.
“This is the toughest I’ve seen it.”
Meat sales were down because a lot of families were struggling and spending less.
The business lost money for the first time last year for reasons including rising costs.
“Everything has gone up, she’s just tough.”
He was concerned how long the tough times would last.
A young staff member, hired after Christmas last year, had recently left to pursue another profession.
She would not be replaced to reduce business costs.
The homekill arm of his business had a good year but it slowed down this time of year.
“It is not enough to pay the bills.”
More people were sending their cattle to meat processors to make the most of higher beef slaughter prices, rather than get it home killed.
Hunters brought in deer, pigs and goats for processing to sausages and small goods, such as salami.
“There is a lot of game around and we get our fair share.”
Despite the tough times, he had no plans to sell the business.
“I’m here until I retire.”
