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.
In this series about butchery, Ken Hieatt dons his apron and saw to teach meat cutting skills in the home. Standing in front of two beef carcasses, Hieatt explains the tools of the trade and how to keep knives sharp. After sharpening his knife on a stone, Hieatt displays his skills by trimming his arm hairs. Hieatt assures the viewer that if you cut a beef carcass with his special technique, "you'll end up not 100% butcher but not too bad." State television produced several short programmes like this, from five to 15 minutes long, as show "fillers".