Page 42 - NZ Herefords Magazine 2019 Edition

Once the quality specs were nailed been developed by Hereford Prime to Mike, who is the second generation of
down, then Don and Laurie began working assist with the formulation and adoption his family in the business and is currently
with Invercargill chef Graham Hawkes. of the quality mark at the same time. working with the third generation, says
Graham had considerable involvement “We’re quite proud of the fact offering Hereford Prime to their retail and
with the brand, particularly in the early Hereford Prime was instrumental in that food service customers means they have
days, and he brought a raft of expertise to development of the Qualmark and we still a premium product to offer. But having
the table. Laurie says he’s incredibly well have a great relationship with Hawksy.” that premium product hasn’t stopped
connected and it was always a marvel to Relationships are an area Laurie, as Mike from investing in business growth
him how many people Graham knew as chairman, takes particular pride in. and development. Innovation has been
they travelled on Hereford Prime business. “We have worked with a lot of people at the forefront of the Magills business,
Graham sits on the executive of the NZ over the years and we are on good terms and in particular finding new ways to
Chefs Association, owns Paddington with all of them. Those relationships are develop the sub-primal cuts.
Arms in Invercargill, and is a consulting important to us and we do take pride in “That’s been a major winner for us
chef for Beef + Lamb New Zealand Inc. them,” he says. and we were backed and supported by
“Initially I set up a meeting and drove Magills Artisan Butchery in Te Awamutu Hereford Prime in this innovation.”
down to see Graham, having never met partnered with the brand a couple of years Of particular note has been the
him before. But he wasn’t there, so I told after Bowmonts. Owner-operator Mike success with the Slow Cooked Pulled
the staff that I’d leave the Hereford Prime Van Der Hoeven says the Hereford Prime Hereford (Prime) Beef that Magills
samples for him, thinking I’ll never hear relationship began as a joint venture with developed – from the cuts used to the
back. But within a couple of hours the Heather Robertson, Heron Creek, and late machine that was designed to pull the
phone rang and it was Hawksy. He said it Hereford Prime director Jan Wills. After beef in the bag for product integrity.
was really good product and he had been discussions with Jan and Heather, a visit The pulled beef went on to win the
wanting to use locally sourced beef.” to Bowmonts was arranged, and after that supreme award at the NZ Food Awards
Hereford Prime employed Graham Magills were on board. in 2015 (see the sidebar for more details)
for a time and he also happened to be “Dad had always processed white and is now available at selected retailers
a consulting chef for Beef + Lamb NZ face cattle prior to working with Hereford throughout the country, along with the
at the same time. Laurie recalls Graham Prime, so it wasn’t a hard change for us other range of pulled meats that has also
using the basic quality criteria that had to make,” says Mike. been developed.

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