AWE Richards the Butcher

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By Dwain Duxson - An Ag Enthusiast

AWE Richards the Butcher - There’s a Butcher shop out Bordertown (SA) way that has been going for 80 years. I was talking to a one-time Bordertown local the other day who was giving them a big wrap.

It got me thinking about what it takes for a business to last 80 years in one location. Here is what the former local said: Most of the meat that goes across the chopping block they process themselves (rare these days). They still wear the butcher aprons, and they still yell out hi (usually on a first-name basis) to the customers from the other side of the counter. They sponsor lots of local clubs and organisations. They will cut your bacon to whatever thickness you prefer, and they still make their own savs. Their meat must be A1, and you know what, it sounds like they have fun along the way. That's just a small sample size of how they operate.

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I remember going to the local Newton Butchers in Stawell with the old man, and the owners would slice off a bit of Baloney and toss it to you on the way in. They did it with all the kids. It's something small, but when you're a kid, you think it's great, and it's something I have never forgotten. Also, a shout out to old schoolmate Larry (Gary) Cameron, who is still running his Butcher Shop successfully in Minyip, estimated population 200.

Conclusion: Old fashion service never ever died and the proof is in the rolled roast Lamb at AWE Richards. People just want to be serviced. Do you have a local business you want to give a shout-out to? Reply to dwaind@farmtender.com.au

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