Harris Meats

Back in 1956 when Clare Harris suggested to her husband Dennis that they purchase a small butchery to service their hometown of Cheviot, she surely couldn’t have imagined what would become of it. Yet 65 year later, Harris Meats is still going strong and is now synonymous with prime meat products produced and processed in the rolling foothills of North Canterbury.

The butcher’s shop is still a Cheviot icon, selling prime cuts of New Zealand meat and locally made smallgoods, and with the family still at the helm the business has really spread its wings. Set on a 1000ha sheep and beef farm, the Harris Meats production plant now oversees the entire production process, from pasture to plate. This means the quality standards the business was built on can be consistently maintained every step of the way, from best farming practices, to supporting and training their 50+ staff members and, of course, only turning out the highest quality fresh prime meat. 

Having tapped into the wholesale market, the business now supplies Harris Meats’ range – including mince, chops, smallgoods and prime cuts – to butchers, supermarkets, restaurants, cafés and hotels throughout the South Island. Consumers can find Harris Meats products at many supermarkets and, of course, the iconic butcher’s shop in Cheviot where it all began. 

Q&A with Nick Harris from Harris Meats

Why North Canterbury? North Canterbury is where my family started the business back in the 1960s. I love that we still have a connection with the land and close proximity to the animals.

What’s your favourite thing to do in North Canterbury? Driving the coastal road from Motunau Beach to Cheviot. It’s such a stunning stretch of road. 

Name your top three North Canterbury brands (other than your own!). Pegasus Bay, Patoa Farms, Hanmer Pools.

Find Us

23 Hall Street, Cheviot