EVENT: PURE SOUTH MASTER BUTCHER TEAMS CHALLENGE

PURE SOUTH MASTER BUTCHER TEAMS CHALLENGE COMPETITION PROCESS

EVENT DATE AND VENUE:

Thursday 22 August 2024, EventFinda Stadium, North Shore, Auckland.

TEAMS:

Six teams of three people. You will make up your own teams of three qualified butchers.

Eligibility:

This competition will be open to any team of three qualified butchers from across the country. There is no age restriction for entrants and you must have prior approval from your manager to compete. There are only six spots available in this competition so get in quick!

COST:

There is no cost to enter the competition for Retail Meat New Zealand members.

For any full International team, there is a NZD $450 entry fee per team to enter the competition.

For a mixed team (RMNZ member and International team member) the International team member will need to pay a $ 150 NZD entry fee.

TRAVEL AND ACCOMMODATION:

For those who wish to enter the competition and are from outside of Auckland, RMNZ may be able to contribute towards your travel and accommodation costs. This is for Retail Meat New Zealand Members only.

FORMAT

Two-hour cutting test followed by an awards presentation.

Prizes:

Pure South Master Butcher Teams’ Challenge Winners

• Pure South Master Butcher Teams’ Challenge Trophy

• $1,200 cash prize for the team

• Knife sets

Pure South Master Butcher Teams’ Challenge Runner Up

• $600 cash prize for the team

• A knife

Additional Awards:

  • Beef + Lamb NZ Best Beef Product

  • Beef + Lamb NZ Best Lamb Product

The Cutting Test (2 hours) is worth 100 marks:

The cutting test will involve a beef hindquarter and a whole lamb. There will be no compulsory cuts. Teams are allowed to create whatever they like, but teams should still create a wide range of products to gain points. Teams will need to bring their own ingredients/garnishes to use. Teams can use tickets per-purchased or written.

 Meat Cuts:  

  • Whole lamb

  • Beef hind quarter, flank ON, 3 ribs, approx 50-70kg

Meat cuts will be hanging on scaffolding for breaking down.

Teams will have 2 hours to complete the entire cutting test including breaking down, garnish preparation, and display setup.

The display:

Each team will be provided with two stainless-steel benches (2400 x 790), two chopping boards, and two 2400 x 760 display tables. Teams are allowed to display their products in any way they wish. Teams may use any props to do so, for example, teams may use plates, wooden boards, leaves etc, to showcase their products. There are no restrictions, teams can be as creative as they wish with one exception, and that is if you do want to use a plastic tray for your display then it needs to be any of the Pact Packaging trays provided, you may not use any other brand of plastic trays.

 The following Pact Packaging food trays will be available for use during the competition:

Colour             Code Size (mm)
Clear               58 200 x 125 x 12
Clear               610 255 x 155 x 12
Clear               810 255 x 205 x 12
Black               220 x 130 x 25 Oval Oven Tray

Marking Criteria:

The marking will be based on that used in the World Butchers Challenge, which includes:

  • Safety (including using tools of trade correctly, clothes and work areas tidy).

  • Hygiene (cleanliness of tools, equipment, and work area).

  • Speed and Efficiency (total process to be efficient, fluent, and completed within the allotted time).

  • Yield and Knife Skills (products, which are prepared and presented, must be saleable and able to be cooked satisfactorily. Bones are to be clean with no excessive cuts in meat to spoil the appearance).

  • Uniform appearance and personal appearance  

  • Display (appearance of display trays to be uniform and attractive. The techniques used with garnishing and originality of decorations, the use of talking or name tickets, and other aids for presentation will be considered).

  • Product Produced (how well-executed are the cuts).

  • Cooking Instructions for Product (contestants must show knowledge of the cookability of the products)

Teams will need to bring the following:

  • Steel mesh glove

  • Steel mesh apron

  • All your own tools e.g. knives, marinades, garnishes

  • Product name, price tickets, and a pen to write them

  • All fresh produce and garnish preparation must be done within the two hours, you may not bring anything pre-cut. So, any fruit, vegetables, cheese, etc. that you may be using, need to come as the whole product and you will cut/chop it during the one and a half hours.

  • Crumbs and marinades may be pre-prepared.

  • Stuffings: Traditional pre-made stuffings (requiring water to be added on the day) are fine to bring and mix up during the cutting test, we will have water available for you to use. If your stuffing contains any fresh ingredients like fruit, vegetables, cheese, or herbs you need to bring these whole and chop them, and prepare the stuffing during the cutting test. No pre-made forced meat stuffings will be allowed. No additional meat is permitted to be brought into the competition, you must utilize only the meat we provide you with. Exceptions to this rule are cured meats such as prosciutto and bacon or seafood such as prawns or similar.

EQUIPMENT

A bandsaw and a mincer will be provided for use at the venue. If you wish to use a sausage filler you will need to bring your own.

DRESS CODE

Competition: The dress code for the cutting test is open provided it complies with safety

Awards Presentation: Formal

Terms and Conditions:

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

Judging Sheet:

An example of the judging sheets is available on our website.

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