IN THE BLOOD: Rockhampton man Greig Jamieson is a fourth generation butcher and opened Jack’s Country Cuts last week.
IN THE BLOOD: Rockhampton man Greig Jamieson is a fourth generation butcher and opened Jack’s Country Cuts last week. Allan Reinikka Rokabutcher

Try a slice at Jacks Country Cuts, Rocky's new butcher shop

BEING a butcher has always been in Greig Jamieson's blood.

With four generations of butchers in the family, he certainly knows what he's doing and he's eager to show Rockhampton meat lovers.

With years of experience under his belt, Greig opened Jacks Country Cuts in Rockhampton last week.

Greig has been cutting and carving up meat since 1994 when he began a retail butcher apprenticeship at a former butcher store in Denham St.

After years spent in Brisbane, Greig was ready to move back home to Rockhampton and get back into the family trade.

The father-of-three had spent time in various roles while he was away from the Beef Capital and more recently began studying law.

But with promising work opportunities in Rockhampton, the family moved back and got straight into what they know best.

Greig isn't alone with the work; his wife Tina is keen to help out and knows what it takes to be a butcher, with the profession in her family as well.

Greig is putting in the long hours owning a new business, but says it's because he's completely focused on what his customers want.

The Rockhampton man has fresh carcasses delivered to his Campbell St store and cuts the meat himself; his reason for this is to keep the prices down.

"It keeps the meat fresh, has more nutrition and lasts longer," Greig said.

"It's a lot of extra work, but it needs to be done to keep prices low.

"We're open until 7pm, but I come back every night and put the extra hours in.

"I'm working normally from 9pm-12am after closing."

HISTORY OF BUTCHERS

In London the earliest history of butchers dates to 975AD, when butchers used to meet at the Butcher's Hall in various parts of the city

In medieval times, butchery became a reputed profession as they had the responsibility to prepare the proper cuts of meat in most hygienic way