Neat Meat’s mission is that all products be delivered in the most convenient, efficient, and sustainable way. It’s the right thing to do, it’s what the customer demands, and it’s a way to pay proper respect to the work put in by our farmers.
The Eriksen brothers grew up on the family farm in Waerenga-O-Kuri, 50km west of Gisborne. The Eriksen family first arrived at this slice of paradise after their grandfather, a soldier returned from fighting war, was allotted the land through a World War II ballot.
In the beginning, the business supplied meat cuts to restaurants. Simon Eriksen’s office was his 1986 Subaru Legacy. A year in, brother Will joined the business to help drive sales alongside Simon. Andy Ham, an Irishman that Will had met overseas, had also signed up to the business.
The bones of Neat Meat were taking shape. It seemed important to stand out from the crowd. A few years later, Tim the youngest Eriksen brother joined the business and added his expertise to the Sales Team.
It wasn’t long until Mark Hunter then joined Neat Meat. Mark lends a dry, matter-of-fact approach to the business ensuring the t’s are crossed and the i’s are dotted. A chartered accountant, with a strong understanding of procurement and farming, Mark balances the skill set and keeps the brothers in line.
Neat Meat is very proud to be a New Zealand owned company and to share the goodness that comes from Aotearoa.