event: ANZCO FOODS BUTCHER APPRENTICE OF THE YEAR

Competition Process

Five regional competitions are held in Auckland, Wellington, Hamilton, Christchurch and Dunedin. The winner of each Regional Competition will progress through to the Grand Final in Auckland, where they will compete against the winners from the other regionals, plus the next highest scoring ANZCO Foods Butcher Apprentice from across the nation (wild card) – making six finalists in the ANZCO Foods Butcher Apprentice of the Year Grand Final, to battle it out in Auckland.

Eligibility:

Entrants must be in an apprentice contract to Skills4Work and in employment within the 12 months preceding the date of the Grand Final. Entrants who have previously won the ANZCO Foods Butcher Apprentice of the Year are allowed to re-enter in this category.

The Cost:

There is no entry fee for the ANZCO Foods Butcher Apprentice of the Year. However, should an entrant withdraw from the competition within two weeks of the date of their regional or Grand Final, the employer supporting the entrant will be invoiced $250 (plus GST). Contestants cover their transport and accommodation costs for the regional competition.

Consent:

As an employed butcher you will need approval from your employer to take part in the competition. Please download the consent form, complete this and upload it with your online entry form.

Terms and Conditions:

Please ensure you read and understand our terms and conditions before entering.

Once we have received your entry form/ application, you will receive a confirmation letter with competition details.

REGIONALS

Format:

Two-hour practical cutting test & prize giving.

Regional Cutting Test:

The practical cutting test will take two hours. This time includes bench set up, preparation of ingredients and garnishes and displaying. Entrants will be marked for:
Safety, hygiene, speed & efficiency, yield & knife skills, display, product produced and cooking instructions of product.

The Regional test involves three meat cuts and involves some compulsory and creative elements:

MEAT CUTS:

Beef short loin (butt fillet removed, the rest of the fillet will be attached to the inside of the sirloin – from a one-rib hindquarter):
Compulsory cuts: Rolled Roast + sirloin steak
Plus a minimum of 4 creative cuts
SEE MEAT SPEC HERE

Lamb shoulder (square cut):
No compulsory cuts
A minimum of 2 creative cuts
SEE MEAT SPEC HERE

Whole pork leg (fillet on):
Compulsory cuts: Rolled Roast + Schnitzel
Plus a minimum of 4 creative cuts

Poultry, two barrels (rib cage with breast meat only) and four whole large legs:
No compulsory cuts
A minimum of 4 creative cuts

PRIZES:

The regional prize winner receives $150 in cash and a trophy. The regional winner also receives an all-expenses paid trip to Auckland to compete in the Grand Final, if they are travelling from outside of Auckland.

In some cases, we may award 2nd and 3rd prizes depending on the number of competitors at the regional competitions.

The judging sheets are available for viewing.

DATES & LOCATIONS

Lower South Island
Friday 14 June, 2024.
New World, Centre City
Dunedin

Upper South Island
Saturday 15 June, 2024.
Ara Institute of Canterbury
School of Food & Hospitality
Christchurch

Lower North Island
Friday 21 June, 2024.
WelTec School of Hospitality *new venue
21 Kensington Avenue, Petone,
Lower Hutt, Wellington

Waikato
Wednesday 26 June, 2024.
PAK’nSAVE Te Awamutu *new venue
670 Cambridge Road,
Te Awamutu, Waikato

Upper North Island
Saturday 6 (BA)- Sunday 7 (YB) July 2024.
Skills4Work, Manukau
Auckland

GRAND FINAL

The Grand Final takes place on Thursday 22 August 2024, at the EventFinda Stadium in Auckland as part of an awards ceremony, a highlight on the industry calendar.

Format:

Two-hour practical cutting test and awards presentation and dinner.

Exam and interview

As well as the practical cutting test, the ANZCO Foods Butcher Apprentice contestants will be tested with a multiple-choice exam and an interview.

Grand Final Cutting Test:

The practical cutting test will take two hours. This time includes bench set up, preparation of ingredients and garnishes and displaying. There will be no compulsory cuts in the Grand Final.

All contestants will be provided with the competition meat cuts and a mystery cut and will have free reign to create what they wish.

Finalists will be marked for: Safety, hygiene, speed & efficiency, yield & knife skills, display, product produced and cooking instructions of product.

Prizes:

The Grand Final prize for the winner of the ANZCO Foods Butcher Apprentice of the Year winner is

An all-expenses paid trip to attend the 2025 World Buthers’ Challenge and the opportunity to be selected into the ANZCO Foods Young Butchers of New Zealand Team who represent New Zealand at the next World Champion Young Butcher competition as part of the World Butchers’ Challenge.
A trophy
A knife set

The Grand Final prize for the winner of the ANZCO Foods Butcher Apprentice of the Year runner-up is