After 64 years in New Zealand’s meat industry, Otatara’s Ken McLeod has officially hung up his knife, marking the end of what is believed to be the country’s longest-serving career in the sector.
McLeod, now 80, began his journey at the Makarewa Meatworks in Southland in 1962 at just 16 years old. Over the decades, he became well known for his dedication and hard work, particularly in the role of boner, which he held for most of his working life.
“I was mostly a boner in all those years, and thanks to the Meat Workers Union we got very good money,” he told Morning Report on Friday. “The money set me up for life and did everything else, and I've travelled a lot. I just enjoyed the good money and the hard work involved.”
Rarely taking sick days, McLeod rose through the ranks and saw the industry evolve significantly. He recalled bringing home the modern equivalent of $4000 a week in his late teens. “I felt like I’d robbed a bank,” he laughed.
Guided early on by older colleagues, McLeod learned to manage his earnings wisely. “An old fellow who had worked in the works for years, he said, ‘Save half your pay and play out the rest, because he said, you’ll find it’ll be out.’ And that’s what I did.”
McLeod also witnessed major improvements in hygiene and working conditions. “When I first started boning, I was 20 and we only changed clothes twice a week… But then a couple of years later, they actually built a laundry and then we changed our laundry every day.”
In 1988, McLeod moved to Blue Sky Pastures, where he worked until his retirement. He also served as president of the Meat Workers Union, advocating for workers' rights.
Despite originally wanting to join the Army, McLeod said his mother wouldn’t sign the consent papers. In hindsight, he’s grateful. “Three or four years later I met my wife and I’ve been happily married for 56 years.”
Looking ahead, McLeod has no intention of slowing down. His retirement plans include walking, fishing, deer hunting and keeping up with house maintenance.
He also has an eye on the future of sheep farming. “There’s hopefully a revival of sheep meat because the price for lamb this year is very good and wool’s actually gone up in price,” he said. “So there may be a swing back to more sheep farming and hopefully there is.”