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Speaker 1: You're listening to a podcast from News Talks Be follow

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Speaker 1: this and our wide range of podcasts now on iHeartRadio.

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Speaker 2: The story that we read today, it mentioned a gentleman

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Speaker 2: called Aaron Pohatu. So he's been in the game for

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Speaker 2: about twenty years and runs his own home kill business.

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Speaker 2: And Aaron joins us on the line. Now, Aaron, very

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Speaker 2: good afternoon to you.

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Speaker 3: Oh, good afternoon, Thank you for having me on board.

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Speaker 4: Hey, how much is demand for homekill gone up? And

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Speaker 4: why are people getting so into it?

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Speaker 3: Yeah, there's a massive demand for it, and it's quite

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Speaker 3: simple really, it's off the living and the price of

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Speaker 3: meat that's in the butcher shops and supermarkets.

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Speaker 4: So roughly, how much do you save compared to supermarket

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Speaker 4: meat prices?

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Speaker 3: Erin, Oh, looking furious. It's hard to sort of put

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Speaker 3: a number on that, but it's a lot cheaper, you know,

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Speaker 3: it could be a third or two dudes cheaper than

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Speaker 3: what's in the retail world. But they obviously have to

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Speaker 3: provide their own meat.

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Speaker 4: Yeah, what's the sort of difference in taste quality that

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Speaker 4: people notice from from their own stock or wild game

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Speaker 4: that that that comes through you?

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Speaker 3: Erin? Yeah, Oh, that Look, there's a huge there's a

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Speaker 3: huge difference. So home kill, you know, I put my

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Speaker 3: heart on that, it's the way to go. For example

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Speaker 3: of them speaking a lot about their venison, those animals

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Speaker 3: are growing in the most perfect organic conditions out in

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Speaker 3: the world, and you know, you shoot those and bring

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Speaker 3: them in and get things made. It's it's one of

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Speaker 3: the best meat you can possibly get your hands on.

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Speaker 2: And what is the what what is mainly asked for

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Speaker 2: in terms of the meat product. A lot of people

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Speaker 2: want saucy salami, steak, the whole she bang.

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Speaker 3: Yeah, So an average day they would come in, they

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Speaker 3: want these steaks on the back legs and the back

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Speaker 3: steaks and then what they're trimmed. They've they've got options

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Speaker 3: of sausages, meat, petties, saveloys, mint balami, bears, sticks, krankskies,

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Speaker 3: you venison, corn venus. You can also do venison, bacon, hams. Yeah,

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Speaker 3: there's heats that you can do with them now.

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Speaker 4: And and of course, like homekill works for those with

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Speaker 4: farms or if you're if you're out hunting, but what

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Speaker 4: can urban families do? What options do they have around

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Speaker 4: home kill?

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Speaker 3: Yeah, they don't have much, you know, Like I say,

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Speaker 3: MPI have quite strict rules on there. So you know,

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Speaker 3: if you if you don't have an area or don't

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Speaker 3: have an animal in your own backup for twenty eight

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Speaker 3: days minimum, you you don't officially own it. So you

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Speaker 3: can buy an animal so and then they have it

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Speaker 3: for twenty eight days and then you can get a

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Speaker 3: flauded and then put through a homekill butchery. But you know,

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Speaker 3: for guys like myself, it's more about the lifestyle. You know,

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Speaker 3: the people that have gone on the land and they're

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Speaker 3: running their own deep in their own peak. Of course,

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Speaker 3: you know, it's not just the hunting world. So you

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Speaker 3: know there's farmers that are bringing in beef. You know,

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Speaker 3: there's still penny of that going on.

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Speaker 4: What's some of the more interesting things that you've butchered, Aaron, Yeah.

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Speaker 3: I've done ostaches, and I've do a lot of ducks

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Speaker 3: to be honest, and peasants and want so. Yeah, it's

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Speaker 3: a lot of boots and things there. They're coming in.

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Speaker 3: But it's like I say, a lot of guys are

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Speaker 3: out they do hunting of like venison and pigs, but

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Speaker 3: they also do a lot of duck shooting and that

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Speaker 3: sort of thing as well. So they shoot a lot.

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Speaker 3: They want things made with them, and you can do

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Speaker 3: it exactly the same stuff like sausages and petties, which

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Speaker 3: I mean you earlier.

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Speaker 4: Yeah, but if I came in with some possums that

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Speaker 4: I peeled off the road, I wouldn't be able to

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Speaker 4: get you to cut those up and turn the midd

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Speaker 4: of sausages what I.

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Speaker 3: Aren Well, well I could, but you wouldn't get much

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Speaker 3: off it, and.

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Speaker 4: That's a good possom stew in the time.

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Speaker 3: Yeah, so we can still do that sort of thing,

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Speaker 3: you know, Like, look, those options are out there for people.

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Speaker 3: You know that it's stuffy out there. I recommend go hunting,

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Speaker 3: you know, get out there, and if you don't, if

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Speaker 3: you don't know hunters, like put it out there because

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Speaker 3: there are hunters out there there to do get a

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Speaker 3: lot of animals and are willing to give it a

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Speaker 3: you know, so just let people know that you might

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Speaker 3: be struggling out there and has anybody got things, because

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Speaker 3: it is out there and there's a good bartering system

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Speaker 3: that's going on there to help people as well, you know,

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Speaker 3: So there are options out there to supplemental you know,

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Speaker 3: your weekly income for buying meat and going to the supermarket.

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Speaker 2: Yeah, that's really cool to hear. So just break it

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Speaker 2: down for us, Aaron. So I'm just reading some of

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Speaker 2: your rough prices here. So it's about forty bucks to

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Speaker 2: bone out a beer? How much a kilogram to make

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Speaker 2: some saucy's? Roughly?

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Speaker 3: Are there seven fifty a kilo? And yeah, petties are

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Speaker 3: seven fifty, Minster's four dollars fifty and yeah, so you

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Speaker 3: know there's a massive, big changes, you know, and the

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Speaker 3: quality of the meat, and you know, like butcher's the

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Speaker 3: mice of my caliber. You know that we're we're quite rare.

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Speaker 3: We're a bit of a dying breed, you know, butchers

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Speaker 3: that can do the whole shooting box, you know. So

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Speaker 3: what I mean by that is sausage, petties, bacon hands,

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Speaker 3: you know, the whole thing. Yeah, supermarkets, they've got big

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Speaker 3: companies that make all that for them.

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Speaker 2: And how can people get a hold of you? I'm

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Speaker 2: sure you're not sure of business at the moment, Aaron,

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Speaker 2: But do you want to give a week plug?

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Speaker 3: Yeah? No, no, you can. You can definitely just look

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Speaker 3: me up and punch in my name and you can

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Speaker 3: probably find me. I can give you my phone number.

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Speaker 3: That sort of thing. But just everyone just needs to

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Speaker 3: look up Aaron for to and google me and you'll

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Speaker 3: you'll you'll come across im and Hastings Clive. There's lots

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Speaker 3: of other home called butchers around these heaps of us

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Speaker 3: that are out there. I just want to stay from

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Speaker 3: myself and that I'm only a homekill guy. I'm not

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Speaker 3: a retail butcher. So you know, MPI registered and I

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Speaker 3: provide a service for hunters and hope lifestyles, you know,

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Speaker 3: and that sort of thing. But I don't tell me

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Speaker 3: the only process.

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Speaker 4: Thank you so much, erin so great to check to you.

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Speaker 4: So that's Aaron p o h a tu google him

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Speaker 4: if you want his services yep.

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Speaker 2: And his company is a plus Meat Processing. If you

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Speaker 2: google that, it will pop up with his number.

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