Dorothy Westerman
Northern News Services

Yellowknife (Apr 02/04) - Terry Greene takes pride in his customized work.

No, he's not an autobody mechanic -- this man owns and operates Northern Fancy Meats in Yellowknife.

For Greene, customizing means cutting and trimming various types of meat, anything from moose and caribou to fish and sausage.

"We like to specialize with the fancy. So rather than just chicken, we also prepare cordon bleu.

"Another specialty is Wild Ones -- chicken stuffed with rice -- and also Moby Chix -- chicken stuffed with crab, cream cheese and shrimp," Greene said.

Anywhere from a special evening dinner to a six-month's supply of meat, Greene says he is prepared for any occasion.

Starting out in the business as a meatcutter, Greene says he began working at Northern Fancy Meats in 1985, eventually managing the business for five years before purchasing it in 1992.

But between smoking fish and making sausage and jerky, Greene says his favourite aspect of the job is greeting his customers -- many of them regulars.

"Saturday mornings are great," he says of the many familiar faces he encounters.

Aside from creating displays of freshly cut and prepared meat and fish, Greene says he and his staff are busy preparing custom orders for hunters of moose or caribou.

"We cut the meat and prepare it the way they want it," he says of the large slabs of meat which arrive at his shop.

"We also will create specialized recipes and marinade sauces for the meat," Greene says.

Seeing improvements since first starting in the business, Greene says Yellowknife can now receive three truck orders of meat from the south a week, as opposed to one per week.

Being labour intensive work, Greene says there are hectic moments in the business.

"Ordering for Christmas is our busiest time to ensure everyone gets what they need."