It has been a half a century pursuing a dream career for John Everett. But there is more than ‘meats the eye’ to this long-standing butcher.
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Reaching this huge milestone hasn’t dimmed his enthusiasm for the meat business in the slightest, and hopes to keep on “doing it until the body gives out.”
“I love it, I always have,” Mr Everett said.
Starting his career at the tender age of 14 at Griffith in 1977, Mr Everett left school to become a butcher when he was a tender 14 years of age when the opportunity presented itself.
“When I asked my mother, she was all for it, and said if it was what I truly wanted to do I should just do it,” he said.
He and Roy Marando worked together back in the day, and now find themselves coming full circle, working together once again at Rossie’s Foodworks.
"It’s a case where the teacher becomes the apprentice,” Mr Marando said.
“I learnt all of what I know now from John, and that’s what I tell all the new people is that you have the chance to learn from the best.”
With a few bumps and bruises along the way, the 50 years has been filled with many memorable moments.
“I have only really hurt myself twice, had to get three stitches on both occasions, but that was because I got a little distracted. I certainly learned my lessons after that.”
As the butchery has gone to the back of the shop, Mr Everett finds himself missing the interactions with the customers, and misses delivering that “special touch.”
But as any industry changes, Mr Everett says the more noticeable shifts have come in the form of consumer demands, especially relating to the price of meat and the favourable cuts.
“I remember when half a sheep cost $3.50 – you can’t get much for that amount any more.”
Back when lamb shanks and ox tail were off cuts and considered only fit for dog food, the elevation of these cuts in the food industry has shot them to the top as prime meat.
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“But my favourite cut would have to be the scotch fillet,” Mr Everett said.
“There’s nothing better to sink your teeth into at the end of the day.”
And as for the most underrated cut, he says there is “a lot of misconception around the oyster blade steak. People see the gristle and think it will be hard or chewy, but in fact once you cook it it becomes quite soft.”
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