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Meat The Team – John Murray

John Murray (Trainer, Wetherill Park)

I was actually kicked out of school in the first grade. My father owned a barber shop then where I started working and I thought that was going to be my fate. I learnt quite fast that was not the path for me and I ended up working in a butcher shop where I completed my apprenticeship. I have loved the meat industry ever since my first day walking into that butcher shop about 30 years ago. For the past 24 years I have also practised Kung Fu. It develops discipline and teaches you patience and I believe this has helped shape who I am today.

I’ve been with BE Campbell for 25 years now and I am still not sick of this place. The friendships I have created since I started working here will last a lifetime and I have a lot of respect for Ted and his family. I consider the Campbell’s a part of my family – they have always looked after me over the many years I have been working here and I am very grateful for that.

My favourite recipe would definitely have to be my Pork Belly on the bone. It has to be on the bone and a great trick to get the crackling just right is to soak the skin in pineapple juice overnight and pat it dry before rubbing spices into the skin. The crackling becomes like a biscuit; crunchy but you won’t break your teeth on it!

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