Valley Meats is a family-owned butchery and home kill processing specialist based in Ashhurst. Originally established in 2005 by Phillip, who brings decades of craft experience since beginning his butchery trade in 1978 alongside 20 years of dairy farming, the business is a proud father-and-son operation. Today, Frazer has taken over the helm after being mentored and trained in traditional butchery methods to become a qualified butcher himself.
Specialising in traditional processing of beef, sheep, pigs, and deer, Valley Meats partners directly with lifestyle block owners, farmers, and hunters to turn livestock into premium cuts for the household freezer. Alongside carcass breakdown and custom butchery, they have earned a dedicated regional following for their handcrafted smallgoods, which include flavoured sausages, seasoned patties, venison salami, bacon, and cured ham. Both Phil and Frazer operate with a straightforward commitment to personal, hassle-free service and high-standard craftsmanship tailored to every customer's home kill requirements.
For lifestyle block holders, farmers, and hunters across the Manawatū and Pohangina Valley, transforming a four-legged animal into dinner-table meat requires craftsmanship, care, and a butcher who understands traditional trade methods. Valley Meats in Ashhurst brings exactly that ethos to home kill butchery. Run as a collaborative father-and-son operation, the business is dedicated to reliable processing of beef, sheep, deer, and pigs, paired with a specialised smallgoods kitchen that turns trim into pantry staples.
The roots of Valley Meats go back to 1978, when Phillip first began learning his butchery trade under traditional methods. After twenty years running a dairy farming operation, Phil channelled his practical agricultural knowledge and butchery pedigree into launching Valley Meats in 2005. That deep background in farming and carcass breakdown created an operation finely tuned to the needs of rural clients who care about where their food comes from.
In recent years, the trade passed to Phil’s son, Frazer. Mentored directly by his father through years of hands-on butchery instruction, Frazer earned his credentials as a fully qualified butcher and now directs day-to-day operations. Together, the duo carries forward an old-school approach to meat preparation, where taking pride in carcass yield, careful trimming, and honest customer communication take precedence over volume shortcuts.
Valley Meats provides complete processing for cattle, sheep, pigs, and deer. Clients initiate bookings and specify their preferred cuts—from roast joints, steaks, and chops to diced stewing portions—using species-specific order forms. Each carcass is managed to maximise tenderness and practical kitchen usability, ensuring freezers are stocked with succulent cuts ready for day-to-day cooking.
Beyond basic cuts, the smallgoods service is where the team's craft shines. Rather than treating trim as an afterthought, Valley Meats transforms meat into an array of flavoured sausages, seasoned grill patties, traditionally cured bacon, table hams, and cured venison salami. Hunters and home kill clients frequently seek them out specifically for their venison work, turning wild or farmed game into tender table cuts and award-quality smallgoods.
Operating out of 380 Pohangina Road, Valley Meats keeps communications straightforward. Clients deal directly with Frazer, coordinating intake, cut preferences, and pickup arrangements directly over the phone or via the website order sheets. Open Monday through Friday from 9:00 am to 5:00 pm, the workshop provides an accessible, friendly service designed to remove all the guesswork from home butchery.
Long-time regional clients commend the hassle-free service, noting that livestock yields five-star restaurant quality meat that feeds families right through the year. Whether you are stocking up from a single beast off the block or looking to turn a deer into artisanal salami and sausages, Phil and Frazer deliver dependable, community-rooted trade butchery.