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On February 21, Drysdale Butchery hosted the Tasmanian finals of the World Butchers’ Challenge at the butchery training room at the Hobart Showgrounds.

Competitors were given a rump on the bone, a forequarter of lamb and a loin of pork and had to transform them into a range of value-added retail meat products within a three hour time period. They were judged against a range of criterion including safety, knife skills, product creation, innovation and presentation.

The overall young butcher competition winner was Tom Patman from Vermey’s Quality Meats and the overall winner of the apprentice competition was Jake Prestage from Green’s Quality Meats. Tom and Jake, along with two other competitors, were selected to represent Tasmania at the national challenge to be held at the Sydney Royal Easter Show on 17 April. Four national competitors will be selected to represent Australia at the World Butchers’ Challenge in Sacramento in 2020.

Along with Tom and Jake, the other Tasmanian representatives at the national competitions will be: Jake Mills (Trendy Cut Meats, Howrah) and James Groves (The Sausage Shop).

The competitions are open to qualified butchers and apprentice butchers up to the age of 31. All of the competitors in today’s finals are Drysdale-trained apprentices or former apprentices.

Drysdale is the tourism and hospitality training arm of TasTAFE.

Some of Tasmania’s best young butchers do battle in World Butchers’ Challenge state finals