News

We’re proud as punch to announce that we’ve taken out six medals at the 2025 100% New Zealand Bacon & Ham Awards, including three shiny Golds for our top-notch bacon and ham!

For years, we’ve proudly been a Corporate Supporter of the Auckland Rescue Helicopter Trust. Whether responding to car accidents, medical emergencies or search and rescue operations, they're there when people need them most.

We're stoked (and a bit humbled!) to be named Fair Food’s Substantial Food Donor of the Year. It means a lot – not just because of the award, but because it represents the values we care about most: community, dignity and kindness.

There’s something magical about a Sunday roast, especially over the colder months. Delicious aromas wafting from the oven, the comforting clink of plates and the chance to slow down and share a proper meal with the people you love. It’s not just dinner, it’s a tradition.

Catch up on how the Hellers Sharp Blacks fared at the 2025 World Butchers’ Challenge and check out the incredible display they created at the iconic Paris Expo Porte de Versailles.

Once again, Reuben joins the Hellers Sharp Blacks to take on the world’s best at the 'Olympics of Butchery', this time in Paris. 

The Tomahawk steak is having a moment on social media but there are some who say it's overrated. Ben Hurley from Seven Sharp talks to Reuben about the best value cut of steak and how you should cook a Tomahawk.

A Kiwi butcher has been hailed a Lockdown Hero this week after he went to work helping a competing store put food on the shelves.

Aussie Butcher New Lynn's very own Reuben Sharples and Ben Nelson, joined by Dan Klink from Mangawhai Meats, competed in the 2021 Pure South Master Butcher Teams Challenge.

Everyone’s experienced it … a piece of steak so tough it’d knock your Great Uncle Merv’s dentures out. You’ve invested in good meat, now it’s time to learn how to cook it properly.

So, which is best? Get the lowdown on the how wet and dry ageing impact flavour and tenderness.

Reuben Sharples from Aussie Butcher New Lynn chats with Jesse Mulligan on Radio NZ about modern butchery, meat tips and his journey to NZ’s Butcher of the Year.