IT'S a Coast icon undergoing a major facelift set to beef up the butchery experience for future meat-eaters.
Fresh Meats is the new moniker for what was known as Meatworld, on Wises Rd at Maroochydore, but it's a throwback to old-school butcher's service that new owners Agnes and Martin Pennay are hoping will drive the business forward.
Renovations are happening at present with new flooring, lighting and refrigeration along with the re-branding to freshen up the popular store.
There's also a former Hyatt five-star chef on board to produce all marinated products and sauces fresh on-site.
As well as their staple of affordable, quality cuts, Agnes said there would be a range of new additions to their range, including more ready-made meals like lasagne for busy families and a traditional Brazilian, wood-fired rotisserie for fresh-cooked chickens.
Salads and side dishes will also be on offer as well as a few of the basics including dairy, bread, eggs and other essentials like taco shells to go with the premium mince for Mexican nights at home.
"We're going back to old-fashioned service,” Agnes said.
They're processing whole carcasses on-site and will slice rumps for free with a number of long-term staff excited about the throwback to the glory days of butchery, complete with old-school uniforms for the crew.
"We want to be able to provide affordable, high-quality, natural meals to people on the Coast,” she said.
"We're going to be as convenient as possible for people.”
Increased game products will also be available with rabbit, duck, turkey and venison and there will be grass-fed and organic meat options available soon too.
Martin and Agnes took over the business about seven months ago and have been working from the inside out on the revamp, changing some of the systems within the business before turning their attention to the shopfront and branding.
They're expecting to be finished with the overhaul in the next two-to-three weeks, having traded as Fresh Meats for some time in the wholesale market.
"It's going to be very exciting, it's a journey and we're getting there,” Agnes said.
She has a goal to have the well-known store become a community hub of sorts, with plans to hold workshops next year in the shop with butchery classes, sausage-making classes and paleo, gluten-free and other dietary workshops.
She said community nights working through different cuisines would also be a feature down the track once the new store was operating smoothly.
"This isn't the Meatworld that you remember for years and years,” Agnes said.
She said local products would be sourced as well as meats from across Queensland while fish will be fresh Australian or New Zealand product with some imported frozen goods.
"We don't want to just roll over and be another butcher store,” she said.
Social media had also played a part in the store's transformation.
Agnes said they'd been able to take customers on the journey with them through regular Facebook updates on the progress of the refurbishment and the store has remained open throughout the renovations.
"Everyday it's hectic and crazy,” Agnes said.
"It's always a big task to take over a new business but we have a good team.”
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