However, all good things have to come to an end and on Saturday the popular local butcher will serve his last few kilos of steak and snags at Keppel Meats before handing over his business to the new owners from Farmgate Meats.

But it’s not the end of the line for Mr Howard.

He plans to travel and see more of Australia with wife Gayle as well as spending more time with his family, including 11 grandchildren.

After that he’s pondering a new career, but is remaining tight-lipped at this stage as to what that is.

“This place has been pretty good to me,” he said yesterday. “It’s allowed me to raise a family and put the kids through uni, but it’s time for a change, although I really don’t want to go.

“The trouble is I have a detached, inflamed right tendon on my right foot which will be an operation. It’s not good to be standing up for too long. I need a total change.”

Mr Howard said he served a thoroughly enjoyable apprenticeship at Fultons Butchery in George Street (now Good Catch Cafe) before becoming a supermarket butcher with Woolworths.

“I was made meat manager in a matter of three months, but when butchers’ hours were deregulated I could see myself working Thursday nights and the like, which meant not much family time.

“Being my own boss was the answer, so I bought Keppel Meats, which was established in the same location in 1962. It was the best thing I ever did.”

Mr Howard said the industry had changed, mainly due to the convenience factor of supermarkets.

“But I really think there is a resurgence in the old-fashioned butcher shop. People want to pick your brains about what cuts to buy and the best way to cook them without having to revert to the cookbook all the time,” he said.

“And the customer is pretty quick to tell you if they are not happy these days.”

Since deciding to leave Keppel Meats, Mr Howard said there had been a continuous stream of well wishes coming his way.

“My friends have jokingly said they’ll probably get some decent service now,” Mr Howard laughed. “I’ve made a lot of great friends and been fortunate to have plenty of loyal customers. I will miss the place.”

As for Mr Howard’s favourite recipe?

“Roast leg of lamb with coarse salt, olive oil and a bit of rosemary and garlic,” he said. “Whack it on very hot about 220 degrees for 15 minutes to seal in the juices, then turn it down to about 150 degrees for 90 minutes and let stand for another 15 minutes. You can’t go wrong.”

Mr Howard predicts people won’t do as much roasting in the future, instead opting to cook smaller cuts which have a quicker turnaround time and save on electricity.

As for his most memorable customer, former world boxing champion Jeff Fenech instantly springs to mind.