Award Winning West Coast’s Butchery

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Thomson Butchery was started 13 years ago as a result of the native forestry logging in New Zealand being shut down. When looking for employment in and around Hari Hari, a little town on the West Coast of the South Island – there seemed nothing.

So myself (being a fourth generation butcher) and my wife Lynley started up a small home kill business, that very quickly grew into what we have today.

With a dual butchery we pride ourselves on our traditional methods of processing, passed down by my family through these generations. We hope you enjoy the quality of our meats as much as we enjoy bringing them to you.

Honouring the tradition and quality that came before us

Neville (Nui) & Lynley Thomson

Thomson Butchery (West Coast)



I have been using Thomson’s West Coast Butchery for the home killing of beef and the processing of wild venison for a number of years. I have found their services to be efficient and skilled and both myself and my family really enjoy the fantastically flavoured small goods. The processing and packaging is excellent and would highly recommend their services.

Nick Richards