France have been crowned the winners of the World Butchers’ Challenge, beating teams from Great Britain, Australia and New Zealand in their debut at the event.
Each team had three hours to turn a side of beef, a side of pork and a whole lamb into a display of value-added cuts at the competition which took place on 10th September in Australia.
The Great Britain team – made up of team manager Danny Upson, Michael Dufton from Knitsley Farm Shop in Durham, Damon Buckingham from Black Barn Butchers in Surrey, Gary Simpson from G Simpson Butchers in Lincolnshire, Tom Wood from Huntley’s Country Stores in Preston, Gary Raeburn of Forbes Raeburn in Aberdeenshire and Maurice Stephenson from Nigel Fredericks in London – missed out on the main prize but did take away the title of 2016 World Butchers Best Pork Sausages.
The 2016 competition was the first time France had competed in the event and in taking home the coveted title displaced New Zealand from the top spot, who had won it the three years previous.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
