The Uki Butcher

Fresh Meat in the Days Before Refrigeration

Before refrigeration changed everything, the local butcher shop played a vital role in daily life. Cream carriers would bring in orders from local farmers, and the butcher would cut up meat, wrap it in butcher's paper with a final layer of newspaper, and write the farmer's name in pencil. The parcels would then be placed in cream cans for delivery back to the farms.

Mr. C. Connor opened this butcher shop around 1909, initially at 1446 Kyogle Road. He also operated a branch shop and slaughter-yard at Terragon. Around 1933, I. Imeson took over as butcher—a man of remarkably few words!

As Les Burger remembered: "I recall him buying a cow off dad one time. When he got to the bails, he said, 'G'day.' Walked in and said, 'How much?' Dad said, 'Oh, about four pounds.' He said, 'Give you ninety bob.' Never said another word, and off he went."

Local residents nicknamed him "I-kee Imeson" because they suspected he kept his thumb on the scales when weighing meat for customers!

The Young Delivery Boy

In 1912, 11-year-old Lionel Mitchell delivered meat by horseback from the Uki shop to customers as far as the Terragon shop. From there, he would reload and continue to the top end of Byrrill Creek, where Bob Butler would be waiting with breakfast and eager to hear the latest news from Uki.

If you click on the sound file, you can hear Lionel's story.

After several owners, the butcher shop finally closed on 5th May 2007. Today, the building houses the Uki Dental Surgery.