In an impressive cutting showdown, France has taken out the World Butchers’ Challenge for the first time. In doing so, France have broken the New Zealand national butchery team, the Pure South Sharp Blacks, three-year winning streak.
The competition, held on the Gold Coast, was extremely close and the Kiwi butchers have plenty to be proud of. The team of six had just three hours to turn a side of beef, a side of pork and a whole lamb into a display of value-added cuts against the French and teams from Australia and the UK.
The Pure South Sharp Blacks also worked tirelessly in the lead-up to produce an exclusive cookbook which displayed each of their 82 cuts in recipe form. Well-known chef and judge of the World Butchers Challenge, Sean Connolly explains New Zealand has consistently set a high standard and likens them to the All Blacks.
“The Kiwis have won for the past three years and I believe they have set the benchmark. All the other teams came out in full force determined to get one up on the New Zealand team,” says Connolly.
The 2016 Pure South Sharp Blacks are:
• John Cox, New World Hillcrest
• Greg Egerton, Mosgiel
• Rowan Lee, New World Hokitika
• Nolton Laing, Harris Meats Cheviot
• Hannah Miller, Neat Meat Ponsonby
• Corey Winder, Elite Meats Bush Inn, Christchurch (Captain)
The team is managed by Hellers founder, Todd Heller, who also travelled to Australia with the team. “As a nation we should be really proud of this team. Our butchers work hard, day in and day out to produce top quality results. Today that hard work and determination was showcased to the world,” says Heller.
