SOME of Australia's most talented butchers will today (Thursday) battle it out to be the top chop at the prestigious Great Yorkshire Show, Tri-Nations Butchery Competition in the United Kingdom.
UK, New Zealand and a team of five qualified butchers and one apprentice from Australia will cut into history as part of the competition that requires their skills to be challenged as they break down a beef and lamb carcase into primal cuts before creating value-added products with the meat.
Tom Bouchier of his family's butcher business Peter G Bouchier Butchers of Distinction will fly Victoria's flag, with skill, innovation and flavour in the Aussie team's favour.
Team workshops have been held in the lead-up to today, with members including team captain Michael James, Carina, Queensland; Gary Hine, Mundaring, Western Australia; Adam Stratton, Hornsby, NSW; Trevor Hill, Torrens Park, South Australia; and Matthew Papandrea, Bossley Park, NSW.
While in the UK, industry stalwart Peter Bouchier said the Aussie team had shared their ideas and had a cohesive vision for what they wanted to bring to the competition.
However, training has been years in the making for Peter's son Tom, who has been setting aside time at work to practice certain skills and techniques that he will be using at the competition.
"New Zealand are definitely a team to watch," Peter said.
"Having seen them compete before I know they are a strong team and of course I don't want to rule out the British butchers either, especially on home turf.
"It will be a close competition as I'm sure the other teams are just as hungry for the win as we are."
Mr Bouchier said Aussies could prove to be the underdog of the day though, with the team possessing skills, experience and some young talent.
"The team is a great mix of butchers from different States across Australia; they have been selected on their skills offering diverse variety of tradesmanship," he said.
"The younger butchers will bring fresh ideas and enthusiasm; and the more experienced butchers bring a wealth of knowledge and perfected techniques."
Mr Bouchier said events, such as the Tri-Nations butcher competition, showcased the country's fresh produce and highlighted the tastes of Australian consumers.
"When creating a value-added product we match different cuts with interesting flavour combinations that are different and exciting – I think this is a good representation of the current Australian palate," he said.
"We are heavily influenced by the local produce around us and people (who are) genuinely excited about seasonal food.
"Australian butchery is of an international standard that is forever evolving with innovative and passionate butchers keen to show-off their techniques."
This year marks the fourth year Meat & Livestock Australia have entered a team into the Tri-Nations Butchery Competition.