Boutique butchers Meat on Maitland to open on Monday

Narrabri is increasingly attracting new businesses to bring products and services across the spectrum of community needs.

In recent weeks, providers of industry infrastructure support services have opened local outlets and now a major new award-winning food retailer, boutique butchers Meat on Maitland, will open on Monday.

The new development has been much anticipated as passersby have watched preparation of the Maitland Street premises which will be home to gourmet food lines complementing a complete range of locally-produced fresh meat products.

The development of the new store represents a significant investment by proprietors Damian and Tiffany Galvin.

“We are excited to be opening in Narrabri,” said Damizan.

The Galvins are committed to catering to the growing district population, and are looking forward to being part of the shire’s progress. Damian and Tiffany have bought a house in Narrabri.

The new store is a big development.

The interior of the former Salmon’s Shoes building has been completely re-designed, re-configured and redecorated, transformed into a gleaming, state-of-the-art selling and food preparation space. And the Meat on Maitland range will reflect the demand for premium products.

Meat on Maitland will bring a new era of gourmet foods to Narrabri.

“We pride ourselves on sourcing and offering the finest,” said Damian.

“Our beef, pork and lamb products win awards for quality.

“I am proud of our cheerful and obliging staff – just ask for speciality cuts or special orders and they will be happy to provide them.”

Customers are already enquiring about specialty products from ‘custom-made’ sausages to dry aged beef.

Meat on Maitland has an already established large customer base in the north west region and across Narrabri Shire through the Bingara business which was launched 13 years ago.

Damian has taken the initiative to open the store in Narrabri to meet the growing demand from his shire customers.

Meat on Maitland will be ‘much more than a general butchers’, he said.

“We offer gourmet, award-winning products.

“All our meat is locally-produced and fresh, beef, lamb and pork is sourced in Bingara and now Narrabri district.

“Everything is prepared in our store, all our ham and bacon is smoked here at our premises.”

Meat on Maitland will be a mecca for the everyday shopper and the gourmet diner.

“We have a lot of products on the shelves – gourmet dressings, sauces and rubs, marinades, curries, salts, peppers, a large range of knife blocks and sets, garlic presses and whisks, ice cream scoops.

“We offer cooked products – customers can order a leg of lamb, pork or beef or rolled roast, chicken or corned silverside and pick it up after work and we will have it ready, cooked and prepared for dinner or special functions.”

Meat on Maitland will provide six jobs initially.

“We will have a staff of four butchers plus an office assistant,” said Damian.

“Our delivery driver will take orders twice weekly to customers around the district.”

Damian shares confidence in the future growth of the community and customer demand.

“The reason we came to Narrabri is that we have such a great clientele here. It was getting too busy to deliver three days a week.

“And I had some potential staff who were keen to come and work for Meat on Maitland. I couldn’t place them in a position, but when the Narrabri customer base continued to grow I thought it was a perfect opportunity to establish here and make Narrabri our number one shop.”

The development of Meat on Maitland has been a big project.

The store encompasses a large customer area, with gourmet products, marinades, dressings, curries and other kitchenware and freezer for the seafood range.

“Fresh bread from Watson’s Kitchen will be available daily, fresh milk, local eggs, all our own local salamis and cooked meats will be on display in the service area,” said Damian.

“Behind the serving area is a ‘prepping room’ for preparation of all products.

“Customers will be able to see what we are doing,” said Damian.

“Adjacent to the prepping room we have a dedicated room where we make our sausages, mince, corn our meats and do our cooking, and general preparation.”

Behind are storage spaces, a large cool room and offices. A special ‘dry ageing’ cabinet has been ordered and en route from the supplier.

“We are very pleased to be in Narrabri and look forward to meeting customers on opening day, Monday, March 1,” said Damian.