New Zealand's butchery team The Pure South Sharp Blacks is counting down to the World Butchers' Challenge in Australia where they hope to defend their winning title.
They'll face the best butchers from Australia, France, and the UK.
The four teams have three hours to turn a side of beef, pork, and a whole lamb into value- added cuts to produce a world-class display based around a theme of their choice.
Corey Winder from Elite Meats Bush Inn in Christchurch will captain the team once again. He has high hopes for the days ahead.
“We have selected butchers with a great mix of experience, determination, and personality and I believe, if we perform our best on the day, we have what it takes to win the championship title,” says Winder.
The team is made up of the nation’s top six butchers and is managed by Hellers founder, Todd Heller, who will also travel across the Tasman.
Amongst those competing from Aotearoa in the Apprentice Section is Te Whānau-a-Apanui's Hohepa Smith who won the regional Competenz Butcher Apprentice of the year award last year.
For the first time, a chef has been introduced to the judging panel to mark the teams on the cookability of their products.
The New Zealand butchers include;
John Cox from New World Hillcrest
Greg Egerton from Mosgiel
Nolton Laing from Harris Meats Cheviot
Rowan Lee from New World Hokitika
Hannah Miller from Neat Meat Ponsonby
Corey Winder from Elite Meats Bush Inn, Christchurch
World Butchers’ Challenge – Apprentice category
Ben Henry from New World Centre City, Dunedin Hohepa Smith from Countdown Ponsonby, Auckland
World Butchers’ Challenge – Young Achievers category
Alana Empson from PAK’nSAVE Clarence St, Hamilton
Luka Young from PAK’nSAVE Lincoln Road, Auckland
The team leaves for Australia this weekend. The event will take place at Gold Coast Convention Centre on September 10.