The search for the country’s most skilled butcher has started, with registration set to open at the beginning of March.
The WorldSkills butchery competition offers an opportunity for butchers of all ages to hone their butchery skills and demonstrate why they should be crowned as the nation’s best.
The competition is now entering its third year and is an industry wide event.
To enter the competition no official qualifications are required, although entrees must not have completed higher than a Level 4 in Food Manufacturing Excellence qualification or equivalent.
The competition has been designed to test butchers’ overall skill, innovation, creativity, presentation, work ethic, method and approach to tasks, carcase and primal utilisation, waste and safe and hygienic working practices.
In order to make it to the final, which will take place at Birmingham’s NEC, competitors must first take part in one of five heats, taking places across the UK.
The six butchers who receive the highest points across all heats will then make it to the WorldSkills UK show, where a bronze, silver and gold medallist will be named.
Arwyn Watkins, managing director of Cambrian Training Company, which organises the competition, said: “It’s important that butchery is represented as a skill at WorldSkills UK, because it’s a real craft that needs to be benchmarked and promoted.
“Its continued inclusion for the third year will be a great tool in raising the industry’s standards and profile to the next generation.”
Registration for the competition opens on 1st March and will close on 7th of April, with heats taking place between May and July.
“I would encourage all talented butchers within the industry from across the UK to enter the competition as it is a great way to improve your skills, knowledge and confidence,” added Watkins. “The competition is a fantastic experience and a great opportunity to springboard your career.”
To register visit www.worldskillsuk.org/worldskills-uk-competitions/register-your-interest-in-worldskills-uk-competitions-2017.
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.
