Ivan Webber has been a butcher for about 56 years and a vendor at the market for eight years. He has seen huge changes in the meat industry, one of which is that people tend to want smaller cuts of meat rather than the roasts that predominated back when he started out. Red meat has perhaps become less popular as people become more health conscious and choose to eat less fat.
Ivan had his own butchery up on Highgate for a number of years before moving to a site where the Forsyth Barr stadium now is. He spent some time in Oamaru but moved back to Dunedin about 2007.
Dunedin Poultry evolved at that time. Nowadays his dressed chickens come from Christchurch, with the free range variety coming from the central North Island. There are three conventional chicken processing plants in the South Island all of which are in Christchurch. Farmers Market New Zealand would allocate Dunedin Poultry “Approved Local” status as they buy in non-local meat and process it into added value products.
The poultry arrives to their site in Glasgow St where they skin and bone it and portion into different cuts. They add value to some cuts by making chicken kiev, chicken cordon bleu and other favourites. At the OFM they sell mostly boneless thighs and breasts. They are also able to offer halal chicken as Tegal have halal slaughter lines.