The top young butchers in Wales are being given the perfect platform to showcase their skills and prove they are a cut above the rest.
The nation's most talented young butchers will demonstrate their knowledge and knife and presentation skills in front of an enthusiastic audience at the Royal Welsh Winter Fair in Builth Wells on Tuesday, December 3
The Welsh Young Butcher Competition 2013 is organised by award-winning training provider Cambrian Training Company, based in Welshpool and co-sponsored by Castell Howell and Pearson Edexcel.
To stand a chance of winning the coveted title, a cheque for £200 and a trophy, butchers must have been 23 or under on January 1 this year and work within Wales. The three runners up will receive £100, £50 and £25 respectively.
Contestants have until October 31 to enter the competition. The entry form must be accompanied by a written explanation, not exceeding 250 words, supported by photographs, why adding value to their Welsh meat product range with their butchery skills is important and will attract new and existing customers.
From the entries, four finalists will be selected and their challenge will be to butcher a brisket of Welsh Beef, a shoulder of Welsh Lamb, half a saddle of Welsh Pork and a whole chicken into cuts of their choice that add value and saleability.
A panel of experienced judges will be looking for creative ideas, cutting and display techniques, added value, food safety and personal hygiene, maximum carcass yield and skills content. The judges are Steve Williams and Colin Harris from Castell Howell and Steve Morgans, from Morgans Butchers, Brecon.
