South Burnett butcher working two jobs to survive

The South Burnett butcher believes business in the current climate is as challenging a time as any that have come before.

TOUGH TIMES: A South Burnett butcher has had to pick up a second job to make ends meet. .Photo: File

HE MAY be the only butcher left in Murgon, but Peter Catlin has dealt with many struggles to keep his doors open.

‘This would be the hardest I have ever seen business’ Peter Catlin, Top of The Town Meat Hall in Murgon.

His shop, Top of the Town Butchery, has been based in Murgon for 12 years.

Over the years, the Amamoor resident has survived significant business challenges including the global financial crisis, large rate increases and exorbitant power bills.

But he believes business in the current climate is as challenging a time as any that have come before.

“This would be the hardest I have ever seen business,” he said.

Before starting in the Lamb St store, Mr Catlin spent time in a variety of pubs and restaurants.

He said while the drought had impacted many businesses, he believed he was feeling the pinch more than most.

“Businesses have got all these added costs,” he said.

“We still have to be competitive with the supermarkets, but they can wear those costs through other products.

“We can’t do that, so it gets tougher and tougher.”

To make ends meet, Mr Catlin has had to pick up another job.

“I work every Friday at another butcher shop in Gympie,” he said.

While it is not ideal, Mr Catlin said picking up the extra job was necessary to keep his current employees in a job.

“There’s a lot of pride,” he said.

“To me, a business should be beneficial to the community and everybody involved.”

After the recent closure of the only other butchery in Murgon, Mr Catlin said he has seen a slight increase in trade.

“I would like to think optimistically,” he said.

“We have gotten a little bit busier, but you don’t like seeing a business close.”

The Murgon business owner said it was important to keep looking at other ways to succeed.

“I have a lot of other irons in the fire,” he said.

“I have started selling beef jerky.

“You need to diversify to survive and thrive.”

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