And Patrick's made sure he's priced the products at an affordable level.
Rather than add chemicals, flour and fillers to his meat, he adds spices and herbs to flavour. Mr Beuchler said their meats contain a lower level of nitate - 0.4mg. According to the New Zealand Food Smart web page, a safe daily limit is 0.07mg per kg of body weight, so for a person weighing 70kg this would be roughly 5mg per day.
Processed meats such as bacon, ham, saveloys, luncheon sausage, salami, pizza, corned silverside, and hamburgers usually contain up to 125mg of nitrite per kg of the food.
Patrick said they have had trouble sourcing enough pork, but are being supplied by Harmony, an organic free-range meat supplier.
The meat from Harmony is selected from farms that have been chosen because they meet all the criteria for a sustainable farm and are recognised as prioritising animal welfare. Animals are grass fed, with no cages, pens, and only open pasture.
Patrick hangs meat for 28 days to ensure each cut is tender. He said the process also gets rid of excess water.
"People in this country don't like to lose anything, so they don't hang is or age it and they tenderise it with little needles. In Germany you can't do that because it can let in the germs." To keep the whole process open and honest, cameras are installed in each room so customers can watch remotely from the moment meat arrives to when it gets to the shelf.
Mr Beuchler said in Germany becoming a butcher takes serious study for about four years, and students are taught to produce quality products without chemicals.
Plans for the Grasslands Place location include a beer garden and hot cooked fo