A Lady Butcher

10/10/2026

Eatropolis! 🥩✨
If you missed our Nose-to-Tail masterclasses, here’s a quick recap of what we got up to! Over the course of the day, we cut cut up a pig 🐷— breaking down whole cuts, sharing tastes of our artisan charcuterie, and talking all things ethical butchery.

Honestly, our favorite part was watching the crowd react. Seeing the genuine curiosity and inquisitiveness of the kids - you knew your anatomy! .. and hearing the collective gasps from the adults as the turned the corner. There is nothing better than watching people connect with where their food actually comes from. 🔪🔥

Huge love to the Eatropolis team, the incredible crowd who stayed to watch, and all the local makers who made yesterday so special.
Did you catch one of my sessions yesterday? Let me know your favorite part in the comments! 👇👇

SupportLocal NZFood

02/10/2026

Imagine saying “I made this” at your summer bbq…

https://events.humanitix.com/learn-to-make-charcuterie-w-a-lady-butcher-y3ldsfl7

25/09/2026

Would it be Chur-toberfest at churlys_domrd without some properly crafted sausages? This year we’ve stepped it up a notch by making Grobe (coarse) Weißwurst alongside our crowd pleasing Bratwurst.

What’s in our links this year?
The Meat: Ethically raised, free-range pork from Harmony NZ balanced with delicate, tender rose veal from Pearl Pastures
The Spice: A traditional blend of mace, lemon zest, and white pepper.
The Casing: 100% natural pork casing for that crisp, unmistakable snap when it hits the grill.

Making sausage is equal parts ancient craft and food chemistry, and nothing beats getting the emulsification just right.

Who’s coming through for a bite and a pint this weekend? 🍺🌭

**randfood

10/09/2026

Looking for a gift or the chance to try something new? Join us!

08/09/2026

Finding it hard to understand the labels? You’re not alone! This is why our labels come with a map 🇳🇿

“NZPork's chief executive said some supermarkets' pork products had extremely small labelling hidden on the back saying where the pig was bred overseas - but it's marketed as being local.”

Some shoppers think they are buying bacon or ham from New Zealand pigs - but it's not.

01/09/2026

🌸 SPRING GIVEAWAY 🌸

To celebrate the first day of spring, Tulips and A Lady Butcher are giving away an epic prize package worth $395!

🎁 ONE LUCKY WINNER WILL RECEIVE:
✨ A $200 Tulips Voucher
✨ A place in A Lady Butcher's Curing & Smoking Workshop at Churly's Brewpub & Eatery, Auckland (valued at $195)

Learn how to break down NZ Wagyu beef, create your own bresaola recipe, enjoy a guided charcuterie tasting and beverage, and take home 1kg of NZ Wagyu Beef that you've cured. Perfect for anyone keen to impress at summer BBQs!

📅 Workshop Date:
Saturday 17 October | 9:30am–11:30am

TO ENTER:
✔️ Follow and
✔️ Tag a friend in the comments (every tag = 1 entry)
✔️ Share this post to your story and tag both accounts for 5 bonus entries

📆 Competition opens 1 September and runs for 7 days. The winner will be announced after the giveaway closes.

Whether you're refreshing your Backyard or levelling up your BBQ game, we've got you covered. 🌷🥩

Good luck!

T&Cs apply. Open to NZ residents only. This giveaway is not sponsored, endorsed, administered by, or associated with Instagram or Facebook.

29/08/2026

Did you forget that Father’s Day is next week? 😬
Don’t panic—we’ve got your back, and no, you don’t have to settle for another pair of socks or a last-minute supermarket gift card.
Give Dad an experience he’ll actually obsess over: a ticket to our Hands-On Sausage Making Masterclass! 🥩✨
Ever thought about making your own sausages? Now’s his chance. This is a proper hands-on workshop where Dad will get stuck into butchery, recipe development, mincing, and filling and forming two completely different types of sausages himself.
What’s included for $165.00 / person:
* The Masterclass: Full hands-on instruction in crafting top-tier sausages from scratch.
* The Feast: After the work is done, we gather around the long table to share a selection of snacks and celebrate with a craft b**r, glass of w**e, or soft drink.
* Take-Home Perk: He’ll walk away with 1.5kg of his own handcrafted Free Range Pork sausages to show off at home (which means you might actually get to eat the homework!).
Why this saves your bacon:
* Instant delivery: Grab his spot online right now (print it out, pop it in a card, look like an absolute legend).
* Zero waste: No dust-collecting clutter—just world-class craft, charcuterie skills, and damn good eating.
Crisis averted. Book his ticket directly at https://bookings.nowbookit.com 🎟️
Have questions? Drop us a line at [email protected]

24/08/2026

"Securing the services of Hannah “The Lady Butcher” Miller, who curates their meat selection and brings credibility to that part of the menu." Thank you Jesse Mulligan We are incredibly proud to have Hannah Miller Childs—not only is she the mastermind behind A Lady Butcher but she is also The BOSS 🤫and Co-owner of Behemoth Brewing.

23/08/2026

Recap: Master Butchers Challenge

🔪 A week on and after all of your many questions following our appearance on Seven Sharp , we thought we should share our table! As three butchers who happen to be female, the theme of our table took inspiration from the powerful ladies who have come before us; our mothers and nanas of course (Hannah Miller Childs grandma’s bread tin making it in as a prop) and the great many brave women around the world who have pushed boundaries before us. We carry their mantle with pride. 💪

The idea was simple, great “home cooked / diner style dishes” in meat form, with a bit of a cheeky grin. Encouraging the gathering of whanau and the joy in food being shared.

While we didn’t win, we congratulate our brothers of the trade on their inspirational work. We have loved everyone’s interest in our profession and answering all your inquisitive questions!

Stay tuned, Georgina Moleta & Morgan Clark ideas for next year are already on the table.

Thanks to Retail Meat NZ & Pure South for an incredible comp! And to your sponsors for supporting us getting there : Rum and Que Premium Game Meats Behemoth Brewing Company

13/07/2026

🔪 Ready to slice into a new skill? 🥓
Ever wanted to know the real secret behind the perfect cure, or how to make delicious sausages? Now is your chance!

Whether you're a backyard BBQ enthusiast, a home cook looking to level up, or just really, really love charcuterie, we are ready to share our passion with you.

What you’ll get:
✨ Hands-on, practical learning.
🍻 Delicious drinks and bites to keep your energy up
🥩 Your own handiwork to take home and show off (or eat immediately, no judgment!)
🧠 Insider knowledge on sourcing, seasoning, and curing top-tier New Zealand meats

Spots are strictly limited because we keep our classes small and intimate for the best hands-on experience.
👇 Head directly to our official calendar: aladybutcher.co.nz/events

➕ Keep an eye out for our upcoming regional workshop collaborations with Wild Chix NZ

Purposeful Meat

Our focus is to create beautifully cured & preserved meats here in New Zealand from nearby ethically raised animals w/ local ingredients.