Homekill is booming in New Zealand, and Edgecumbe butcher Toby Barkla is right at the centre of it. In this episode, Toby explains why more Kiwis are choosing homekill, the pressures facing rural meat processors, and why he believes regulated mobile and micro abattoirs could be the future of local meat.
He also shares his own business journey with Plains Butchery, the challenges around waste and by-products, and how innovation could help rural communities keep feeding themselves.
