When Terry Wright closed his Randwick butcher shop last July after nearly 60 years, he pointed his finger at everything from competition from supermarkets to changing consumer tastes to explain the slow demise of the local butcher shop.
Chris Du Plessis is more optimistic for the future of what he calls village butchers, opening Origin Meat – which supplies some of Sydney's top restaurants – in the former Terry Wright site today..
A major renovation of the shop is complete. Du Plessis argues butcher shops need to change to survive.
"One of the big things now with all the media and food shows is people recognise brands," he argues.
To that end Du Plessis wants to bring his wholesale nous to retail: "I like to think we'll be the most competitive butcher in Sydney selling Cape Grim."
He's also placed a high priority on his team. "Without good staff you're just a box with meat in it."