WHAT could be more Australian than enjoying delicious lamb chops and rissoles on Australia Day?

The staff at Killarney Butchery have been working long hours to produce a choice selection of lamb chops, rissoles and sausages in preparation for the annual pilgrimage to Queen Mary Falls, Leslie Dam or the park for the traditional Australia Day barbecue.

Owners Greg and Sandra Power have operated Killarney Butchery for the past 15 years, and look forward to Australia Day and the extra sales it generates.

"It does get busier leading up to holidays like Australia Day, which is great for business," Mr Power said.

As a qualified butcher, Mr Power said he and his staff of four had been busy preparing 20kg of lamb patties and 20kg of lamb chops in readiness for Australia Day.

"We also still sell heaps of beef - steak and sausages - for backyard barbecues on our national day," he said.

Specialising in the famous Killarney beef, Mr Power said they were also well-known for their tasty sausages in flavours like pumpkin and fetta, bacon and maple and honey pork, as well as their mock chicken legs.

Their meat is known far and wide, with some customers travelling from as far afield as Brisbane, the Gold Coast and Woodenbong to buy from Killarney Butchery.

"Many customers are in Killarney visiting family or friends, and get their meat here before heading home," Mr Power said.

When he made a start as an apprentice butcher with the Hancock family at Village Meats in Warwick, Mr Power was just 15 years old, straight out of school.

"I worked there for seven years, and then worked for Wickham Farms Butchery at Southport on the Gold Coast for a couple of years before I bought my own shop here in Killarney," he said.

The butcher shop has a long history, being built in 1941 by Tec Hancock.

"It is quite an historic building," Mr Power said.

"I would like to do more research on the owners of the business over the years."

Killarney Butchery source all their beef locally, with Mr Power breeding his own cattle on his Tannymorel property, Glenrandel.

"We run about 30 cows, predominantly Angus, and all our cattle are bred for the shop," he said.

"If we have to buy any beef in, we buy from Killarney cattle producers, and we are supplied prime lamb and pork by Gross Wholesale Meats of Warwick, primarily, as well as some from McMahon Brothers.

"Some local beef producers come to me when they have a few good steers or heifers to sell."

The butcher shop goes through five bodies of beef, seven lambs and three pigs a week, on average, using Carey Brothers abattoirs at Yangan for all their kills.

Mr Power said it was "a toss up" between driving trucks and butchery when he was making his career choice, but his mother Narelle nudged him in the direction of becoming a butcher.

He said being a butcher was a busy job, but rewarding to see his satisfied customers.

"I haven't sat down for 15 years though," he said with a smile.