• Lara Kamionka, Shan Moulder, Donlawat Karnwai (Kay), Piriya Karnwai (Q), Chris Tainui.

Keeping traditional butchery alive in Browns Bay

Meet traditional butcher Shan Moulder, owner of The Meat Room.

When and why you did you start this business?

We started The Meat Room in October 2014. Coming from a family business, which started in 1979 in South Africa, I am a third-generation butcher. It runs in our family as my grandfather had a shop which was started in 1943. Helping in my Dad's shop from the age of 13, I remember watching my grandfather making the biltong every day. It was my desire to keep the tradition going and start my own brand and keep the family legacy going at the same time.

How would you describe what is special and unique about it?

Firstly, I believe it is our service and our great team. Secondly, we source the finest quality meat that we can buy and don’t believe in short cuts. All our beef is prime steer Angus and it is all aged. We also give our local South African customers a taste of home with my grandfather’s original family pork sausage and Boerewors recipe from 1945.

What gives you the greatest buzz?

When a customer walks in and asks for your advice not knowing what to do for a special occasion or just an everyday meal. Giving them your advice and cooking tips. When they come back to the store with great feedback and appreciation on the advice you gave, it is always a good feeling. 

Another one is when you meet customers that used to live in South Africa that were customers of my Dad’s shop ‘Alberton Meat Market’ and now they are supporting me here in New Zealand!

What is your number one tip for anyone starting a business?

Don’t be scared to work hard and put in the hours - it will pay off. Don’t rush into it and make sure you do your homework. Ensure you have enough running capital for the slower months. 

What do you love about Browns Bay?

The whole community buzz and becoming the local butcher shop of Browns Bay. And the fact everyone supports each others’ businesses as well in the community. We also go local when we can!

How do you spend your spare time?

The shop keeps my wife and I very busy most of the time. When we do have a spare moment we love to come down to Browns Bay and bring our dog for a walk on the beach, and then grab some breakfast and coffee from one of the many local cafes in the village. 

I love to cook on charcoal at home - nothing beats a real fire and gives your meat that flame grilled taste, but during the week if I am pressed for time the gas BBQ is also great! 

Tell us what’s happening in store during November.

We have just celebrated our 4th birthday and are now gearing up for the busy month of December and summer time. We have the Cameron Harrison award-winning hams that we have sold for the last four years. So don’t forget to place your order or you will miss out! 

We will also be doing fresh whole turkeys for the first time, with limited stock available, and plenty of glazes and condiments.

Please sum up your business in one sentence.

Tradition, passion and quality!


Issue 93 November 2018