Meet the smiling butcher from Tuross Head

This week, we spoke to James Reid, a butcher who works for Tuross Butchery in Tuross Head about his journey, why he loves his job, and why he loves where he lives.

When did you become a butcher?

I started working in the shop when I was 12, then I started my trade when I was 16.

A very good friend of mine, Josh Garner, owns the shop, and he got me working for him when I was just started in Year 7.

My early years were pretty much clean, clean, clean and scrub, scrub, scrub, so I was pretty comfortable with 'blood and guts' before too long.

What's the process for becoming a butcher?

I think the process has gone down to three years, but it was four years for me. It's all on-the-job training, we have a TAFE teacher who comes to us and does it on the job, so we don't have to actually go in to TAFE other than a two-week block up in Wollongong.

They teach you every aspect of the job from basic cleaning of your equipment to sharpening your knives, all the different packaging methods, boning and slicing, a bit of small goods and corning, and how to run a successful shop.

They essentially want to train you into being able to run your own business.

What should people know about butchering?

I think there's this misconception that we have animals out the back ready to be killed, but they're always very clean and sanitary once we get them.

If you buy from a butcher (any butcher), you know you're getting a fresh product. There will be situations where the animal may have been slaughtered on a Monday, and we're selling meat on a Wednesday.

People lose connection with the process, then they get on Netflix and watch documentaries that are a bit far from the truth.

There needs to be some education as to what actually goes on in Australia.

Why do you love Tuross Head?

I was born and bred here, and my little girl is now a sixth-generation from Tuross Head.

I travelled around Australia for about 12 months in a four-wheel drive when I was younger, and I didn't realise how good it is here until I came back.

You have the best fishing off the front, the beautiful estuary with great fishing as well, and the mountains straight behind us.

I ride dirt bikes and love going four-wheel driving and camping, so it's all here literally at my fingerprints.

The people here are pretty friendly too.