Hunt is on for Welsh young butcher

Talented young butchers from across Wales are being given the chance to show off their skills in a bid to snare a prestigious national title.

Youngsters, under the age of 23, are being invited to take part in the Welsh Young Butcher Competition 2012, which takes place at the Royal Welsh Winter Fair in Builth Wells on Tuesday, 27 November.
Entries are being accepted until 19 November, and butchers need to include a written explanation of no more than 250 words, supported by photographs, of why adding value to their Welsh meat product range with their butchery skills is so important.

Four butchers will then be selected to compete in a showcase final at the winter fair, being challenged to produce a range of cuts from a brisket of Celtic Pride Welsh Beef on the bone, a saddle of Welsh Lamb, a whole chicken and a shoulder of Celtic Pride Welsh Pork.

According to the organiser Cambrian Training Company, a panel of experienced judges will be looking for creative ideas, cutting and display techniques, added value, food safety and hygiene, maximum carcase yield and skills content.

Cambrian Training Company’s managing director Arwyn Watkins said: “This competition is specifically designed to showcase the high level of butchery skills that exist within Wales and to promote butchery as an exciting and challenging career.
“Ultimately, our aim is to develop world-class skills in Wales, so that our talented young butchers can compete with the best at an international level.”
Apart from the prestige of becoming national champion, the winner will collect £200 in prize money and a trophy. The three runners-up will receive £100, £50 and £25 respectively.
This year’s champion butcher will take over from Tomos Hopkin, 19, from Gwyrhyd Mountain Meat, Rhiwfawr, near Swansea, who won the competition for the third year in a row in 2011.
Entries must be returned to Katy Godsell by 19 November either by e-mail at or at Cambrian Training Company, The Offices @ Coed Y Dinas, Welshpool, Powys. SY21 8RP.

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