Plains Butchery, Home Kill Specialists

Plains Butchery, Home Kill Specialists Plains Butchery , Homekill Specialists. Your trusted meat processor servicing the Bay of Plenty.
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11/04/2025

Hi Team, we have just returned from the scrub and have filmed a few videos for a change from the usual farmed animals we work with.

The novice hunter or someone just starting out may benefit from watching these videos. We have a few more to upload, gutting the animals & deboning the carcass in the bush.

Just be careful for anyone packing an animal out of the bush to take caution. Put some high viz or something over the carcass so it stands out to other hunters in the area.

Please note we had two young kids with us on the trip. So there is a bit of background noise throughout the videos.

21/02/2025

We are going to be at the WILD FOOD FESTIVAL tomorrow Saturday the 22nd at mahy reserve in Ohope from midday untill 6pm.

Come on down meet the team and watch the following :

● venison skinning
● venison breakdown and processing
● knife sharpening demo
● fully rolled boneless pork demo
● sausage making

We have both the truck and trailer on display also.

Don't be shy. See you all there.

05/02/2025

Check this big Friesian Steer out team, an absolute monster. These things just keep growing and growing. A good breed to mix with your beef cattle if your wanting the size / bigger frame to your animals.

05/11/2024

Tune in to hear about fat marbling, yellow fat and our suggestion on the best breed of cow to be putting in your freezer.

27/10/2024

It's been a huge week here at Plains Butchery. Short week next week, with labour day on Monday ment a bit of extra processing had to be done on friday.

The slaughter crew were out all morning today killing some monster cattle. The smallest one for the day weighed 368kg & the biggest hanging up at 507.5kg !

Awesome way to end a great week. The grass is long, the cattle are fat and it's all go here at the butchery! Don't leave it to late if your wanting a freezer full of meat before Christmas.

15/10/2024

Traceability, a key component when dealing with large quantities of meat. We take it very seriously to ensure everyone receives there own meat back. This is a quick video explaining some of the steps we take to make sure everything runs smoothly and nothing gets mixed up while we are processing your meat.

14/10/2024

Hi team. Check out our recent upgrade that we had done to the trailer to keep us a little bit safer while working underneath some of these bigger animals.

Big shout out to Mano & his team at Kiwi AZ Trailers & engineering in Whakatane for all the work they have put into this epic unit.

29/09/2024

Hi team. Had a few requests for part two of the Pig Scalding / Dressing process.

28/09/2024

Part of the Pig Scalding process explained and demonstrated.

We do this process back at our facility or for the farms that are a little distance from our butchery we take the bath and can do them at your property if the hot water is available.

20/09/2024

Hi All, we have had the same question asked a few times now in regards to the cuts we make on the hind-quarters before they go in the chiller. The video below explains why and also demonstrates how.

09/09/2024

Boneless rolled pork roasts.

Here is an option for those of you who love roasts but also love your meaty pork bones and boil ups.

This was rolled plain ( without stuffing) which was the customers request. Most people choose to season there roasts.

They can be left whole like the roasts below or cut smaller and vaccum sealed to feed a family.

For this Job they chose to do the other half of pig as back legs roasts on the bone, loin chops, pork belly cut half and shoulders as chops plus all there boneless rolled roasts, spare ribs and meaty boil up bones!

A few parts of the video are sped up but this took roughly 12 - 13 minutes to complete.

05/09/2024

Inside the prime beef chiller here at Plains Butchery. Hanging the fresh body's of beef away from today's kill. The importance of keeping the quarters separated for the first 24hours Is key to the aging process. The last thing you want to do is push them up tight and trap the heat within the carcass, this will cause bone taint issues and general deterioration of the meat.

These quarters were around 30 - 35 degrees internally and overnight will slowly come down to 2.2 - 2.4 degrees which they will keep at for 14 days untill processing day.

Address

6 Ngaio Place
Edgecumbe

Opening Hours

Monday 6am - 5pm
Tuesday 6am - 5pm
Wednesday 6am - 5pm
Thursday 6am - 5pm
Friday 6am - 5pm

Telephone

+64274749681

Website

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