Blue Mountain Butchery

Blue Mountain Butchery is a locally owned specialty butchery based in Tapanui, West Otago, opened in 2017 by Vaughn and Shelley Wesselson. Set within a restored historic brick building that once housed the Lischner family butchery, the shop continues a long tradition of rural craftsmanship while reshaping it for a more transparent, values-led food system.

Deeply embedded in the West Otago farming community, Blue Mountain Butchery operates with a paddock-to-plate philosophy. Vaughn Wesselson, a former nutrition specialist and local dairy farmer, brings a detailed understanding of animal nutrition, genetics, and pasture health into the careful selection of livestock.

A defining feature of the butchery is its commitment to certified organic beef, including West Otago Organic Beef using Avalon genetics. Animals are raised on organic, spray-free farms where soil health, pasture diversity, and animal welfare are prioritised. Key supplier relationships include organic and regenerative farms such as Hukarere Station (via Meat With Us), where Planned Adaptive Grazing is used to regenerate soils and landscapes.

Blue Mountain Butchery also provides home-kill services for local farmers, allowing animals to be processed directly from the farm. This reduces transport stress, supports meat quality, and strengthens local food sovereignty by keeping processing close to the land.

Alongside fresh cuts, the butchery is known for award-winning deli meats and handcrafted sausages, made in small batches using gluten-free ingredients and traditional techniques. Delivery services are available to Alexandra and Dunedin on select days, extending access to locally raised, organic meat beyond the district.

Blue Mountain Butchery stands as an example of how regional butcheries can play a vital role in reconnecting consumers with farmers, landscapes, and the full story behind their food.