Seven of Australia’s best butchers have been selected to form the Australian team to compete against the world’s best.
The World Butchers’ Challenge (WBC) will see Australia compete against 14 other countries in Paris in March 2025. It is the world’s largest butchery competition.
The event will see each country given three and a half hours to transform one side of beef, one side of pork, one whole lamb, and five chickens into a themed display of value-added products.
“As one of the founding teams, the Australian Butcher Team has consistently demonstrated exceptional skill and dedication since the competition’s inception in 2011. Their journey through the World Butchers’ Challenge has not only set a high standard for excellence but also inspired countless others in the global butchery community. As we look ahead to the 2025 competition, I have no doubt that the Australian Butcher Team will continue to be a formidable contender,” said WBC CEO Ashley Gray.
The last WBC was held in Sacramento in 2022.
Germany took out the 2022 championship, but Australia followed closely in second place. Australian butchers also stood out in the individual awards, with Matt Tyquin taking out first place in the World Champion Butcher Apprentice category, and Gareth Hunt coming second in the World Champion Young Butcher category.
“We’re on a mission to make sure every Australian has heard of competition butchery before the team departs Australia for the WBC in March next year. Our goal? To go one better than the last World Butchers’ Challenge 2022 in Sacramento, and bring home the gold,” said Coach of the Australian Butcher Team Shannon Walker.
The Australian butchers include Captain Luke Leyson (Goodwood Quality Meats, Adelaide, SA), Troy Wheeler (Meatsmith, Melbourne, VIC), Tom Bouchier (Peter Bouchier, Melbourne VIC), Craig Munro (Munros Quality Meats, Sydney, NSW), Garreth Gorringe (Meat Boutique, Sydney, NSW), Brett Laws (Pryde Meats, Sydney, NSW), and Gary Thompson (Squealing Pig, Brisbane, QLD).
“We’re out for gold this time,” says Gorringe. “Competing for my country in butchery is an opportunity I never thought I’d have and I’m so grateful to be doing it.”
Young butchers include Justin Wade (Meatsmith, Melbourne, VIC) and Matthew Papandrea (Papandrea Quality Meats, Sydney, NSW); apprentices include Kai Dennis (La Carne Butchery, Brisbane, QLD) and Jim McCaffrey (Ashburton Meats, Melbourne, VIC); and management includes Bec Gamble (Melbourne, VIC), Shannon Walker (Sydney, NSW), Billy Gibney (Meat at Billy’s, Brisbane, QLD), and Emma Daley (Meat at Billy’s, Brisbane, QLD)
“It’s super exciting, I’m one of only two butchers to be selected in the young butcher team. Super passionate to show my craft off to the world and the chance to represent Australia,” said Wade.
