Carey Brother’s butcher is calling it a day after over 50 years in the industry.
Carey Brother’s butcher is calling it a day after over 50 years in the industry. Emma Channon

Reg rolls his last roast

REG Welsh has seen a lot of changes in his industry since he first put on the butcher's apron as a teenager, 53 years ago.

As he was completing his training as a 14-year-old, butcher shops didn't have to compete for customers with large supermarket chains.

He said that change had forced butchers to really get to know their customers.

"It's all about personal service - that's how you keep your customers," he said.

"If you don't have customers, you don't have a job. There is one customer who I served when I first arrived in Warwick (40 years ago) and I still serve to this day."

After running his successful business Welsh's Butchers in Wood St, followed by a 24-year stint with Carey Brother's Butchers, the friendly butcher is hanging up his apron for good.

Prior to moving to Warwick Mr Welsh was a butcher in Mitchell, following in the footsteps of his father.

Since he started out, another change he has noticed in the industry is the type of meat items people purchase these days.

"We never had marinated meat in those days," he said.

"Now, people are always in a hurry and want to pick up something and go home and cook it.

"Years ago people used to have a roast every week and these days not many seem to do that.

"I think that kind of cooking has gone by the wayside."

He said while he wouldn't miss the butchering when he retired, he'd miss the people.

Asked what his advice would be to those just starting he said "if it's worth doing, it's worth doing properly - or don't do it at all".

Mr Welsh said he looked forward to spending more time in the garden and with his family, and going on fishing trips with his son.

Until then he has two weeks left, with his last day at Carey Brother's Butchers being Christmas Eve.


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