On the block: Butchery apprentices showcase prime skills at competition
Published on: 14 Sep 2026
Judging the competition were (right to left): Amy Pulford, Heath Ransley and Darren Scott.
TasTAFE hosted the 2026 Australian Meat Industry Council (AMIC) Tasmanian Butchery Apprentice of the Year Competition and Sausage King Competition at Collins Street Campus last week.
In what was a busy time for Butchery teachers Darren Scott and Heath Ransley, three TasTAFE butchery apprentices competed for a full day to AMIC criteria that tested their skills and creativity, including; value adding, product knowledge, final display of product, usage of workstation and tools of trade, WHS and hygiene, and personal presentation across the duration of the competition.
Darren and Heath were joined by Amy Pulford – a former TasTAFE butchery – in judging of the apprentices.
“As soon as Darren asked me if I was interested in judging again this year, I said “yes” right away.” Amy said.
“It was very exciting … the young guys who competed have come so far in 12 months since I last saw them, it’s unbelievable. They’ve got so much talent for young apprentices; they’re going to go a long way in the [butchery] industry.”
Butchery apprentices Harry Simpson, Oscar Campbell and Maiken Lee were tasked with the breakup, preparation, rolling and slicing of a 5-rib forequarter of lamb; preparing, boning and slicing a whole pork middle, and value adding to chicken products – all within a set timeframe. The apprentices had to prepare finished meat and poultry products and present them in sealed packs, just like at your local butcher shop.
The coveted AMIC Regional Sausage King Competition was also held at Collins Street Campus last week. A panel of 5 judges, including ABC reporter Andy Gall and Triple M presenter Andy Taylor, chomped their way through 70 different sausages across different categories and representing 7 different butcheries around Tasmania.
Judges examined the workmanship of the raw sausage product, and then after each sausage was cooked to perfection, studied texture and consistency, flavour and aroma. The winning sausages in each category are determined by a points category and then awarded a gold, silver or bronze medal. The winner of the 2026 AMIC Tasmanian Butchery Apprentice of the Year Competition and the Tasmanian Sausage King Competition will be announced by AMIC in October 2026.
