Worldskills butchery competition heads to Wales

The Welsh heat of the Worldskills butchery competition is taking place today. 

Being held at the Centre of Excellence in Welshpool, four of the country’s top young butchers will be challenged in two demanding tasks demonstrating their skills as a butcher.

Hoping to make it through to the finals will be Emily Barber, an 18-year-old student at Reaseheath College; 22-year-old Sam Hughes from Brian Crane Butchers in Hengoed; Jake Laidlaw, 25, from Andrews Quality Meats in Swindon; and 23-year-old Connor Sloane, also from Reaseheath College.

For the first challenge, they will have 45 minutes to seam a topside of beef into individual muscles. This will be followed by a barbecue challenge, where the four young butchers will have one hour and 30 minutes to create an aesthetically pleasing display using a whole chicken, topside of beef, shoulder of Welsh lamb and boneless loin of pork.

This is the second heat of the 2017 competition. Last week, Dylan Gillespie of Clogher Valley Meats won the Northern Irish heat. However, to progress to the grand final later this year, they have to be in the top six highest scorers across all heats.

Training provider Cambrian Training Company is the competition’s organiser, with Meat Trades Journal the exclusive media partner. Sponsors include the National Federation of Meat and Food Traders; the Institute of Meat; the Food & Drink Training and Education Council; Hybu Cig Cymru - Meat Promotion Wales and industry consultant Viv Harvey.

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