INTERVIEW: REUBEN ON RADIO NZ
When it comes to meat, few know it better than Aussie Butcher New Lynn owner, Reuben Sharples. With over 25 years hands-on experience and the reigning New Zealand Butcher of the Year, Reuben recently shared his knowledge as the expert guest on Jesse Mulligan’s Radio NZ 1–4pm show.
The feature dives into what it really means to be a butcher today. Reuben took listeners back to his start at Waipu Butchery, where he cut his teeth in the world of home kills. From those humble beginnings, he’s grown into a leader in the industry, with a passion for both traditional skills and modern approaches to meat preparation.
Meat Tips Straight from the Expert
During the chat, Reuben shared practical cooking wisdom that anyone can use at home:
- Skirt steak: underrated but full of flavour. Reuben’s advice? Reverse sear it, then slice against the grain for tenderness.
- Reverse searing: cook a thick steak slowly over indirect, low heat until it's about 135°C. Then, move it to the hottest part of the grill to sear for 1-2 minutes per side, creating a flavorful crust.
- Pork chops: don’t overcook them. A touch of pink is perfectly safe and keeps them juicy. If you want crispy crackling, remove it and cook separately in the oven.
- Meat rubs: versatile and flavour-packed. They’re a quick way to elevate everyday meals.
Reuben also highlighted the role of a butcher beyond the counter, from ensuring quality cuts to offering advice that helps home cooks get the very best out of their ingredients.
Modern Butchery, Timeless Skills
Butchery today is a blend of old-school craftsmanship and innovation. Whether it’s introducing customers to new cuts, preparing specialty products or sharing pro cooking tips, Reuben believes the modern butcher is both a craftsman and an educator.
If you missed the interview, listen to it here, it’s full of insights that’ll make your next meal even better.
