“It’s a great achievement for the staff of our butchery department to be recognised as the best in NSW/ACT,” store owner Robert Donges said. 

“They work really hard at ensuring we get fresh, quality meat, at great value, to our customers every day.”

The team is dynamic and hardworking, led by manager Matt Longhurst - who has been with the store for 13 years -  having started as an apprentice at 15. 

Matt is backed up by experienced butchers Matt McCaffery and Andrew Johnson, and two young apprentices Mitchel Cameron - who is just starting his third year with the store - and Baily Martin - who is close to completing the first year of his apprenticeship. 

The girls who work in the meat department are Tania Cahill, Tracey Clark and Trina Budin.  

Employing locals is part of the store’s policy, and in turn contributes to keeping the town vibrant, with locals supporting each other.

Being an independently owned supermarket gives the Supa IGA team the flexibility to source meat locally, and delivered to the customers the quality cuts they want. 

The store has butchers and meat packing staff working everyday, with the majority of the meat sourced locally as whole bodies, and broken down, and packed fresh. 

“Our customers want fresh meat, not the prepackaged options that are available elsewhere,” Robert said.

“This way we are offering a fresh premium product that the market demands, but at a great value price to our customers. 

“Our gluten free sausages are also made in store, they are hard to beat for taste and value, we make about 600kg a week, so I think the customers like them too!”