Ken Hieatt was a butcher on Auckland's North Shore when television came a knocking. The state broadcaster was looking to create fillers (short programmes to fill gaps in TV schedules), and a friend of a friend knew Hieatt. The butcher started his TV career on series Butcher's Hook, which then morphed into Home Butchery. The renamed series taught viewers how to cut up (or break down) a beef carcass. Series director Bryan Williams recalls that a key point of filler shows like these was to increase Kiwi content on screen.