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A field day for the Otago / Southland Highland Cattle Club
was held on Saturday 6 March
2010 at Stu and Jacqui Dreavers, Owaka Valley.
It was a warm sunny day and Dreavers were excellent hosts.
They went to a lot of effort in preparation for us. Scottish music was played
while they provided us with haggis from the Edendale Butchery. This was toasted
with a dram of whiskey. Greenway Gourmet
pies and sandwiches were provided for lunch. We also brought some finger food
to share.
A selection of cheese from Retro Organics at Tuturau was
available to taste as was a selection of sauces etc. Artwork and carvings were
also on display.
After lunch Stu and Jacqui spoke about their business and
how they started. They run Highland or Highland cross cattle. Their cattle are
killed at Prime Range Meats abattoir at Invercargill. The meat is processed at
the Edendale Butchery and made into pies at the Oven Fresh Bakery in Gore. They
get about 500 pies out of each animal and the better cuts are sold to cover the
processing cost.
Greenway Gourmet Highland pies contained 51 percent beef
compared to most rival pies containing about 20 percent. They promote the
healthy aspect of the meat being low in fat and cholesterol and their pies have
gained weight watchers approval equal to 7 weight watchers points.
Stu and Jacqui encouraged
us to continue to promote the Highland breed,
the more people who knew about it the better. It was felt we could all benefit
from each other.
The Dreavers were finalists in the Meat and Wool NZ “Steak
of Origin” competition in 2008 with one of their Highland cross animals and we wish them good
luck again this year.
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