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Having spent 20 years in roles including stock procurement, auctioneering and time as a stock agent, Willie joined Blue Sky Meats with extensive experience in the meat industry.Overseeing stock supply for Blue Sky Meats, Willie works with a team of...
Prepared by fleecing the shoulder meat from the five forequarter rib bones, then carefully removing all other bones to leave a completely boneless shoulder. ...
The foreshank and breast piece are cut from the standard 4-rib and 5-rib forequarter and neck removed to produce a square shape, ideal for preparation into shoulder slices. ...
Prepared by fleecing the shoulder meat from the five forequarter rib bones, then carefully removing all other bones to leave a completely boneless shoulder to be placed in the tubing machine. ...
Prepared from a 4-rib or 5-rib forequarter. Shoulders removed and remaining neck fillet taken on brace. Neck and sternum bone removed, then chine and feather bone removed. Racks are Frenched back 30mm and trimmed and interlocked neatly into vacuum...
Presented four pieces per vacuum package or tray-packed. The fully boneless loin eye muscle is completely defatted and trimmed to silverskin. ...
Full length boneless tenderloin cleaned of all fat, laid flat to avoid bunching or folding and presented in a convenient pack. ...
The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones are carefully removed and cap of fat is peeled from back of rack to complete the preparation. ...
The bone-in 8-rib rack removed between the 1-rib shortloin and 5-rib forequarter, split exactly down centre of backbone. Flap cut 75mm from the eye muscle. ...
The traditional 8-rib saddle of lamb removed between the base of the chump-on leg and 5-rib forequarter. Flap cut 25mm from the eye muscle. ...
1-rib loin remaining after 8-rib rack is removed from chump-off long loin. Flank removed to 75mm from the eye muscle. ...
Bringing a wide range of international experience, CEO Todd is a proud Southlander with strong career links to primary industries. He studied marketing management after which he entered the Fonterra commerce graduate programme. Todd then spent 10...
Chad and his family have a long history with Blue Sky Meats, including being Chad’s first employer following his university graduation. Based in Auckland, Chad delivers our unique message globally to maximise return for shareholders and farmers...
A born and bred Southlander, Gavin started working for Blue Sky Meats in 1995 as an on-site engineer and progressed to Engineering Manager in 2009. Gavin maintains and repairs on-site equipment and machinery and also designs new initiatives with...
Billy boasts 37 years in the meat industry, holding roles in retail, wholesale and export; he has spent 15 of those years with Blue Sky Meats. He is the current Operations Manager for Slaughter, Technical, Rendering, Yards, and Skin Processing...
Brett has spent 22 years in the red meat industry, all of which have been with Blue Sky Meats. His roles have covered Quality Assurance, Logistics, Production and Operational Management. In his current role, he manages Further Processing and...
Joining Blue Sky Meats as a receptionist in 2003, Micaela entered the management role 12 years ago. In addition to working closely with all clients and staff across the company, she also looks after all administration within Blue Sky Meats...
Ben entered the meat industry in 2010 as a Shipping Manager with Blue Sky Meats. Since then, his role has evolved into Business Transformation Manager where he manages our IT systems while looking for ways to use technology to improve process and...
Christian has 21 years of experience in the meat industry, 19 of which have been with Blue Sky Meats, initially in the Further Processing department. Since 2012, he has worked in a Technical/Compliance role that addresses all aspects of food...
The board is led by Scott O’Donnell. Southland born and bred, Scott’s early background included senior financial roles in Telecom NZ plus European telecoms and banking operations. He returned to Invercargill in 1995 and joined the family owned...
Peter Carnahan has an intimate knowledge of the company having been a director since 1987 as well as holding the role of company secretary in the formative years. Formally an accountant, Peter has since held CEO roles with logistics companies...
Arron Hoyle has held a range of senior management positions in FMCG and manufacturing industries across New Zealand, Australia, Hong Kong and China. Arron brings an extensive knowledge and network in the global agricultural and red meat industries...
It was a big move for farmers John and Christine Horrocks, who handed in their corporate jobs in Auckland to escape the city hustle and bustle and settled on their farm near Waikaka over 20 years ago. They began supplying to Blue Sky Meats 17 years...
It’s a family affair with the Frews as five generations of them have farmed in Southland and they now run three farms side-by-side in Otapiri Gorge. Dan Frew’s parents Marie and Mervin Frew bought the first property in Otapiri Gorge in 1984,...
With 150 years and multiple generations having lived and worked on the same farm, Grant and Megan Scott have a long history in their spot near Mataura. Grant bought shares in Blue Sky Meats when he was 21 and he and wife Megan purchased the family...
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This well-known leg is removed from the aitch (hip) bone, with all leg bone remaining intact, along with the shank and chump. Knuckle-tip and gam cord intact for hanging/smoking. ...
Carefully seam boned to yield a completely boneless leg with chump-on and shank-off. ...
The bone-in, chump-off leg removed at right angles to the backbone, then knuckle tip cut off to leave the standard CKT leg. ...
Leg removed from carcass with a straight cut through the first lumbar vertebrae. Knuckle tip is removed leaving chump and shank attached, neatly trimmed and packaged. ...
The femur bone is carefully removed by the tunnel-boning method to leave the boneless chump-on leg in one complete piece. Shank removed. ...
This leg is removed from the aitch (hip) bone leaving leg and chump attached, the shank is then removed with a straight cut through the stifle joint. Leg is neatly trimmed and vacuum packed. ...
Bone-in chump is removed from a standard CKT leg approximately 30mm below the round of the aitch bone. Neatly trimmed and packed. ...
Boneless chump is removed from the standard French leg with a straight cut 30mm below the bulb of the femur bone. Main muscle is peeled from fat cap and trimmed then packed four per vacuum bag. ...
Prepared by fleecing the shoulder meat from the five forequarter rib bones then carefully removing all other bones to leave a completely boneless shoulder....
The foreshank and breast piece are cut from the standard 4-ribe and 5-rib forequarter and neck removed to produce a square shape, ideal for preparation into shoulder slices. ...
Prepared by fleecing the shoulder meat from the five forequarter rib bones then carefully removing all other bones to leave a completely boneless shoulder to be placed in the tubing machine. ...
Presented four pieces per vacuum package or tray-packed. The fully boneless loin eye muscle completely defatted and trimmed to silverskin. ...
The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones carefully removed and cap of fat peeled from back of rack to complete the preparation of the traditional Frenched rack. ...
The femur bone is carefully removed by the tunnel boning method to leave the boneless chump-on leg in one complete piece. Shank removed. ...
Traditional Southland values and a commitment to family, in all shapes and forms, have been the key to success for Blue Sky Meats.This year, the southern-born meat processing company will celebrate its 30th year in business, serving Southland...
Blue Sky Meats (BSM) is looking ahead to greener pastures after delivering $1.5 million of added value in the first three months implementation of its three-year Strategic Plan....
Blue Sky Meats’ first quarter financial results have improved significantly, as presented to the company’s shareholders at its Annual General Meeting on Monday, August 21....
Read Blue Sky Meats' 2017 Annual Report....
Jess started in a secondment role at Blue Sky Meats after moving to Southland in 2014 and has recently been appointed to the new role of CFO. She is looking forward to the challenges in her new role and is excited to officially be part of the Blue...
Recognising the importance of keeping in touch with the foundation of its business, one Southland meat processor has brought the boardroom to the farm....
A long-standing relationship with Blue Sky Meats and a Southland farming family has produced some rather tasty results at the annual Farm Jam event....
Southern meat processor Blue Sky Meats continues to demonstrate its commitment to Southland farmers by announcing its two-day bobby calf payment turnaround and offering its help in the management of the Mycobacterium bovis (M bovis) crisis....
An impressive lift in business performance and better financial position are the results of a year full of hard work and commitment, but Southland meat processor Blue Sky Meats isn’t resting on its laurels....
Scoop Independent News and Newsroom Pro have covered Blue Sky Meats' plan to adopt small-is-beautiful branding as point of difference to big-budgeted rivals....
Blue Sky Meats’ first quarter of the financial year has delivered its best result in 10 years....
Register on Blue Sky Meats’ Farmer Portal for the chance to win a brand new iPhone 8 64GB Space Grey....
Blue Sky Meats is leading the way in the meat processing industry and its latest efforts have paid off heavily not only for the company, but for its workers too....
Farmer-suppliers to Blue Sky Meats now have a chance to taste their own product due to a recent partnership with a Gore-based eatery, Rustic Café and Restaurant....