The Royal Welsh Show will treat this year’s visitors to a packed schedule of activities around the themes of innovation, education and world trade, along with demonstrations from various butchers, when it begins its run on 24th July.
The first day will see a butchery demonstration by Hybu Cig Cymru – Meat Promotion Wales (HCC) Butchers’ Club Butcher of the Year, Mark McArdle of McArdle Family Butchers, who will focus on adding value to traditional cuts and prepare some innovative cuts that are popular in the shop.
In addition, Italian chef and member of HCC’s Welsh Lamb Club Francesco Mazzei will present a cooking demonstration, while later on HCC staff members Elwen Roberts and Deanna Leven will also showcase cuts and recipes for export markets.
Master Butchers Julien Pursglove of Sainsbury’s and Richard Jones of Dunbia will also provide a butchery masterclass on the first day and, on the second day, Cabinet Secretary for Education, Kirsty Williams AM, will present the launch of new red meat educational resources.
Also on the second day, HCC will welcome to its stand butcher David Todd of HCC Butchers’ Club member, Hugh Phillips, who has been dubbed as Wales’ strongest butcher and he will present butchery demonstration.
Todd’s employer Catherine Butler will also showcase her meat-cutting craft, as one of a limited number of female butchers in Wales.
On the show’s final day, Thursday 27th July, HCC Butchers’ Club member and 2016 HCC Scholar, Peter Rushforth, will be HCC’s guest butcher, focusing on the findings of his scholarship, which allowed him to focus on investigating beef butchery techniques in the USA.
HCC’s consumer executive, Roberts said: “Butchers are a fountain of knowledge when it comes to preparing meat cuts for their customers. The art of cutting a carcase is also a highly skilled task which takes time and perseverance to master. We look forward to introducing some of our country’s most talented butchers during the Royal Welsh Show.”
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.
