100% Locally Owned, Independent and Free

100% Locally Owned, Independent and Free

Hundreds of kilos of snags snapped up for charity as butcher marks milestone

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A renowned butcher beside one of the Sunshine Coast’s busiest thoroughfares has celebrated a milestone in style.

The team at iconic Mick’s Meat Barn, on Nicklin Way at Warana, marked 40 years of operation by selling 625kg of their “pre-war sausages” to raise $4000 for local charity SunnyKids.

The business is owned by Liam Richards and Mick Templeman.

Mr Richards’ parents Bill and Helen Richards purchased Mick’s Meat Barn from the original owners in 1989 and he became part of the business on a full-time basis in 2001.

He said they were driven by a commitment to treat staff and customers like family.

“We’ve grown up with many families on the Sunshine Coast, sometimes over two or three generations, but we’ve always kept our focus on serving high-quality, locally sourced meat from leading suppliers and I think that has stood us in good stead,” he said.

Mick’s Meat Barn is an institution at Kawana. Picture: Steele Taylor.

“The majority of our meat is sourced directly from two farmers in the South Burnett, which is then sent to Biggenden to be processed to our specifications, which guarantees a better consistency of fresh product.

“We’ve got to know a lot of the farmers really well over the years and we still head to the EKKA each year to source prize stock to sell at the shop.

“The commitment to quality is part of our DNA and it drives everything we do.”

Mr Richards said the sausage sell-off was the perfect way to mark four decades.

Liam Richards with a tray of the store’s famed sausages.

“We really wanted to mark our birthday by giving back to the community while supporting a well-known local organisation like SunnyKids, who we have backed for a number of years,” he said.

“The pre-war sausages have been a regular staple for our business over the years.”

SunnyKids CEO Kathleen Hope praised Mr Richards and the Mick’s Meat Barn team for their ongoing support.

“We simply cannot do what we do without the support of local individuals and businesses like Mick’s Meat Barn,” she said.

“We are thrilled that lots of people came in and stocked up on their pre-war sausages, and we will use those funds to continue our work within the community.”

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