South African National Butchers Challenge
Welcome to the home of NATIONAL BUTCHERS CHALLENGE which is the only recognised competition to find the best butchers to represent South Africa at WORLD BUTCHERS CHALLENGE.
The 2019 competition is being held from 6 - 8 September 2019 during Fire & Feast Meat Festival at The Dome in Northriding, Johannesburg.
BUTCHERS CHALLENGE COMPETITION DETAILS:
1. SUBMISSION OF ENTRIES
1.1 All teams must complete the online entry form AS WELL AS submit a 90 second video in which both people appear and explain why they are the BEST BUTCHERS IN SOUTH AFRICA. Videos may be taken on cellphones and need not be professionally taped - submit your video via email - firstname.lastname@example.org or the "Entry" tab on our Facebook page - SA National Butchers Challenge.
2. COMPETITION FORMAT
2.1 Teams must consist of 2 experienced butchers of which 1 must be allocated as the Captain.
2.2 Teams will have 60 minutes (1 hour) to cut and prepare the following meat - 1 x beef forequarter, 1 x half a lamb, 1 x whole leg of pork shank on, 1 x MYSTERY MEAT CUT.
2.3 Teams must cut, debone, mince, etc as well as season, marinade and generally make counter ready all meat mentioned in 2.2. Teams are encouraged to produce cuts that will sell at a high value as well as minimise wastage through making sausages, wors, burgers, etc.
2.4 Judges will randomly pick one cut from the team's final presentation that the Captain will be challenged to explain where the cut is on the carcass and give cooking instructions.
3. Teams will be given meat but they must bring with them ALL ingredients, spice, marinades, display elements including skewers, netting, butcher’s twine, dishes and props used to display the meat in the display fridges provided.
4. Teams will be provided with -
- SAUSAGE FILLER
- CUTTING BOARDS
- HYGIENE BUCKETS & CLOTHS FOR CLEANING
- BURGER PRESS
Please note - Organisers cannot guarantee that you will be chosen to compete and/or that you will compete at your preferred times. Teams will be notified 1 week prior to competing as to when their allocated competition time will be.
5. Judges’ decision is final.
6. All teams must be present on SUNDAY at Fire & Feast Festival at 14h00 for the announcement of the OVERALL WINNING TEAM as well as the announcement of Team SA Squad - THE SQUAD WILL CONSIST OF INDIVIDUALS AND IT IS NOT A GIVEN THAT BOTH TEAM MEMBERS WILL BE CHOSEN.
7. Prizes are not transferable to cash.
8. Further Terms & Conditions Apply (full list provided on request).
The 3 judges this year are :
Ben Dopper - Ben has spent his life training butchers in South Africa at the now closed APEX Training Centre in Benoni. He is retired but still much respected in the industry.
Rudi van der Westhuizen - While most know him as the Head of South African Meat Industry Company, Rudi trained extensively in the meat industry - from working in abattoirs to processing facilities. He is still actively involved in promoting the meat industry in SA.
Adele van der Westhuizen - Steihler - Chef Adele is the head of Prue Leith Chefs Academy. Chef Adele teaches everyone from young people studying to be chefs, to hunters on how to debone meat that is of an international chef’s kitchen standard.
Entry is open to all South African citizens who are able to obtain visas for international travel to the United States of America (USA) and who are currently in the butchery trade.
We are truly proud to bring butchers to the forefront and show off the incredible talent we have in butchering meat in SA.
For more information email us on email@example.com