Focus | Elite Meats
Focus | Westfield Riccarton
The place to find quality cuts With customer service that is “second to none”, widely celebrated Elite Meats owner Corey Winder leads his team of three highly skilled butchers in their dwellings at Bush Inn on Riccarton Road.
Westfield Riccarton stats • The centre has 196 retailers • Over 15,700,000 customers visit annually • There are 2,400 car parking spaces.
The latest redevelopment of the mall saw a $75 million expansion completed in 2009, adding an additional 40 new retailers, a new café court and a new four level car park building. Today Westfield Riccarton is the most complete retail, entertainment and lifestyle destination in the South Island offering a high standard of retail, a high profile location and convenient commuter access in an environment that offers a competitive and comparative shopping experience. CT Westfield Riccarton T (03) 983 4500 E riccarton@nz.westfield.com www.westfield.co.nz
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Using locally sourced produce deriving from freefarming methods, Elite Meats use only the best quality products to ensure complete customer satisfaction – something they pride themselves on. They offer a wide range of value cuts of meat, which include beef, pork, lamb, chicken, sausages, bacon and ham. Complimented most on their product knowledge and their willingness to help, the team is passionate about everything they do – from presentation to recommending the best cut for customers. They also offer various tastings throughout the week so that customers can try before they buy. Although each of their selection of meats are delicious in their own way, Elite Meats’ best sellers include their sausages, bacon and pre-made meal solutions, like the enchiladas, casseroles and pastry products. Corey himself has worked in the industry for 20 years now and loves everything about his job. His previous butchery was regarded as one of the best in the country after winning the Devro New Zealand Sausage competition for his Italian Casalinga pork sausage in 2011, as well as taking home the People’s Choice award and Overall Supreme winner that same night. They also won the Bacon of the Year award at the 100% New Zealand Bacon competition in 2011.
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Unit 1, 88 Hayton Road, Wigram Email: accy@millergale.co.nz
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His outlook on what he does, and being a butcher in general, has stuck with him throughout the years and has translated into the Elite Meats way of life. “What I love about my job is satisfying people with good quality meat. There’s an art form to it. A lot of people just think it’s cuts of meat but it’s not. Butchering today is… there’s an art to it… you’ve gotta have a passion for it. If you don’t have a passion for it you won’t survive in the industry. “It’s not just about the basics any more as consumers are looking for more from their butcher. We’re all living busy lives and that’s where our convenient ready-made meal solutions are great.” Winder, who took over the business in 2014, is also the captain of the Pure South Sharp Blacks team that represent New Zealand in international competitions across the world. He has headed up the team of six since their humble beginnings in 2011 and since then has led them to their successes. In 2013 they took home the Pure South Tri Nations trophy, beating Australia and Britain,
150 Hurunui Mouth Road Domett, Cheviot North Canterbury Ph 03 3198 761 Fax 03 3198 396 0800 352 435 Email: info@harrismeats.co.nz www.harrismeats.co.nz
which they have defended ever since and will defend again in September this year in Auckland. As well as dropping in to the store throughout the week, you can find the team at the Downtown Farmers Market every Sunday from 9:30am – 2:30pm on the corner of Kilmore and Durham, selling their deliciously fresh produce. Follow Elite Meats on Facebook where they regularly update customers on the goings on of the store and post various special promotions and competitions – don’t miss out! CT Opening hours Mon – Fri: 9am – 6pm Sat – Sun: 10am – 5pm Elite Meats Bush Inn Bush Inn shopping centre Riccarton Road Christchurch T (03) 348 5043 Find them on Facebook @ Elite Meats Bush Inn
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Harris Meats is proud to supply Elite Meats with our finest tender hung beef. Producing succulent beef has been Harris Meats’ mission for more than fifty years. Based Cheviot, we’ve been quietly perfecting a technique known as tender hanging. Hanging the carcass from the pelvic cavity during the chilling and storage phase results in the legs and muscles resting in a more natural position than when the carcass is suspended from the hock. The muscles are stretched rather than being allowed to contract, especially those in the hindquarters and back, the areas where the premium cuts are sourced.
www.canterburytoday.co.nz September 2015 | 35