Find out more about mobile butchery as seen in River Cottage Australia.
Matt Christison is an entrepreneur of the Australian butchery industry - operating his very own mobile butchery service ‘AM & AJ Mobile Butchery’ out of the Bega Valley.
Matt was an animated country butcher working in various butcher shops before seeing a mate of his dabble in mobile butchering. He then decided that this style of butchery would not only bring about a good lifestyle change but also complete his butchery talents.
He’s now been travelling up and down the south coast with his refrigerated butchery truck for 14 years. Matt reckons that this line of work gives him more time off, as well as some old school butchery and time in the sun.
Above all, he enjoys being able to see and be more connected to the process of butchering from start to finish. In Matt’s words, it’s just a better way of doing things.
WHAT IS MOBILE BUTCHERY?
Mobile Butchery is just that- a mobile butchery service that provides the whole kit and caboodle of butchery right from slaughtering, splitting and cleaning the carcass as well as skinning.
WHY MOBILE BUTCHERING?
Although mobile butchering has been around for a little while now, it is a trend on the rise as more people are looking for more sustainable ways of consuming their food. When you employ a mobile butcher to slaughter your livestock at home you’re able to keep the entire animal from nose to tail.
In particular, mobile butchery provides a more humane way of slaughtering animals for the table. It is believed that the meat produced from the animals that have been killed on the farm feels and tastes different to those that have been slaughtered in abattoirs. This is because there are less stress hormones released when the animal is killed, toughening the meat.
Not only this, but there are small farms in remote areas that make the process of transporting and slaughtering livestock tricky & expensive, so mobile butchering also provides a solution for this problem. It also allows people the opportunity to pick out the meat cuts they want and more importantly, the reassurance that their livestock are taken care of right to the end.
MATT’S GENERAL EQUIPMENT:
1. Refrigerated truck
2. Reciprocator saws
3. Band saws
4. Various cutting knives
5. Two tone crane on back of truck (To hoist animal up)
6. Sausage machine
8. Brine injector (For corning products)
9. Hot & cold water
A GENERAL DAY FOR MATT:
1. Set up the truck ready for travel
2. Travel to location
3. Talk to the customer about their requirements and what they are after
4. Matt will then slaughter the animal with a gun, normally a .22 magnum rifle
5. This is then followed by the splitting, washing and cutting of the carcass
6. The truck is then cleaned for the following day
Matt and his budding assistant Pretzel normally visit around 4-6 different locations a day and process mainly beef, lamb and pork.