“I really have come up the ranks as being the local butcher. I’ve met so many people; I can’t walk anywhere without knowing someone, which is the aspect I really love about the job.

“To have been a butcher in both Mossman and Port Douglas and know everyone in both towns is pretty special. A lot of people are coming into the shop to have a yarn; meat is almost the secondary thing."

Take a walk through the Port Village Shopping Centre along the Malone’s Butchery shop front, and you’ll see exactly what he’s talking about. The place is a hive of conversation between smiling customers and their local meat specialists.

“A mechanic might fix your car and send you on your way, but we have a genuine relationship with our customers,” Sam explains.

“They’re not only coming in to ask how they should cook their meat, but just to say hello.

“I filleted a bloke’s fish today who has been coming here on holidays for four years. He just enjoys coming in for a chat, and I fillet his catch for him.

“That's what I love.”

And what is the butcher’s favourite cut of meat? “For me, rump steak,” he says with conviction.

“It’s a bit on the tougher side due to the texture, but it has so much flavour. It’s not as flash as a big rib fillet or eye fillet, but I find the flavour hard to beat.”

Thoughts? Let us know in the comments below.

* Readers are encouraged to use their full details below to ensure comment legitimacy. Comments are the opinions of readers and do not represent the views of Newsport or its staff. Comments containing unlawful, obscene, defamatory or abusive material will not be published.