Simon Dixon from Island Bay Butchery and Makalah Stevens from New World Foxton carved up the competition at the lower North Island regional finals of the 2019 Alto Butcher and ANZCO Foods Butcher Apprentice of the Year.
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Butchers from across the upper North Island sharpened their knives and brought their best practice to the fore to kick start this year’s national Alto Butcher and ANZCO Foods Butcher Apprentice of the Year competitions, at the first regional held in Auckland this weekend.
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Butchers from Cape Reinga to the Bluff will be fine-tuning their sausage recipes as entries open for the 2019 Devro Great New Zealand Sausage Competition.
The search for New Zealand’s tastiest snarler will begin with a panel of 32 judges, made up of foodies, butchers and industry experts, sampling and examining all competition entries over a mammoth five-day sausage fest in September. From there, the top thirteen sausages, one from each category, then go on to a final taste test where the Supreme Award-winning sausage is determined.
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The World Butchers’ Challenge boldly claims to make rockstars out of butchers and is one step further to doing so after confirming the home for the 2020 competition as Golden 1 Center in Sacramento, California – the world’s most technologically advanced and sustainable arena.
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Entries have opened for the Alto Butcher and ANZCO Foods Butcher Apprentice of the Year competitions. A firm favourite on the industry calendar, this event challenges qualified butchers and butcher apprentices from all around our fine nation, to sharpen their knives and compete head-to-head in a battle of meaty proportions.
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Should we be worried over that slice of ham in our bun or including a couple of slices of bacon with that Sunday breakfast? Let’s get a clear picture on the situation in New Zealand when it comes to nitrates in our food and in processed meat.
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The war against plastic has begun and “Nude Shopping” is an initiative by some food retailers who are getting on board to start the battle.
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Canada, Mexico and Iceland are the latest nations to put their meat where their mouths are and throw their knives into the ring, after being confirmed to compete in the 2020 World Butchers’ Challenge against twelve other nations.
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The Great New Zealand Christmas Census has spoken: pork or ham is the meat of choice for a Kiwi Christmas.
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New Zealand’s butchery team – The Sharp Blacks – has been announced as they kick off their journey to the 2020 World Butchers’ Challenge (WBC) in Sacramento, California. The seven-man team, which includes one reserve, is made up of the best butchers from across the country and preparation will now start in earnest as they plan for the ‘Olympics of Butchery’ in September 2020.
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New World Te Rapa, Hamilton and Westmere Butchery, Auckland have been announced as the Supreme Award winners for the 2018 Devro Great New Zealand Sausage Competition at an awards dinner in Auckland this evening. The judges couldn’t split Westmere Butchery’s beef and mushroom sausage and an Angus beef sausage from New World Te Rapa, instead crowning them joint winners of the Supreme Award in what is believed to be a first for the competition.
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For as long as we have been farming animals, we have been producing some form of black pudding, originally made for peasants and yet it still exists in modern day - this to me is a true example of how something has stood the test of time, in fact Id go so far as to say its making a comeback.
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Small, unassuming and simple - yet capable of getting entire youth football teams to international competitions. An oldie but a goodie, sausage sizzles are a tried and true method of fundraising and lucrative Saturday morning sausage sizzle spots outside hardware-stores are more popular than ever.
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More often than not, we restrict our menus to suit the current season which includes selecting various type of meats for those seasonal dishes. We default to casseroles using slow cooked cuts in winter, whilst summer often means steaks on the barbecue and more stir fries than usual. But take the humble sausage - which suits a whole multitude of dishes. We’d say, sausages are wanderers; happy to be part of a damn good meal at any time of the year, which is why sausages have to be our ultimate food for any season.
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Butchers across the country are fine tuning their best sausage recipes in the hopes of winning the Devro Great New Zealand Sausage Competition.
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In addressing consumer demand, Retail Meat New Zealand have introduced an innovation category into the competition for 2018. This category aims to acknowledge diversity amongst consumer needs in an ever-changing environment.
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New Zealand’s butchery team, The Pure South Sharp Blacks, just missed out on being crowned world champions yesterday after finishing runners up at the World Butchers’ Challenge in Belfast, Northern Ireland.
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New Zealand’s national butchery team, the Pure South Sharp Blacks have their knives lined up for a final sharpening before heading to Ireland for the 2018 World Butchers’ Challenge.
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The Pure South Sharp Blacks, our national butchery team, suffered a narrow defeat at today’s Trans–Tasman test match against the Australian Steelers.
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The Pure South Sharp Blacks, our national butchery team, are currently in preparation to take on the world’s best butchers but first they must prove themselves against their toughest competition, Australia.
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