Holbeach butcher will be heading to California to take part in World Butchers Challenge

A Holbeach butcher is thrilled to be representing his country in an event which has been coined the Olympics of Meat.

Ben Tindale, manager at G Shearer & Son Butchers in Dam Gate, will be part of the six-strong team representing Great Britain in next year’s World Butchers’ Challenge.

Taking place in Sacramento, California, the contest, on September 2 and 3, will feature butchers from across the globe battling it out for the title of world’s best.

Ben said: “It really is a dream come true for me - it still hasn’t sunk in yet.

“I was invited to join the team by captain Simon Taylor, who I worked with at a charity event. We have known each other for a little while, after chatting through social media too.

“It’s always been an aspiration of mine to be part of this team, but with only six members it’s just not been possible until now, but I’m absolutely thrilled.”

The bi-annual WBC started out as a contest between butchers from New Zealand and Australia but has rapidly grown, with next year’s event featuring 15 teams from countries including Brazil, South Africa, Bulgaria and USA.

There are categories for apprentice butcher and young butcher, but Ben will be competing in the team event.

In this section members are given a side of beef, a side of pork, a whole lamb and five chickens which they must transform into a themed display of value-added products in three hours and fifteen minutes.

Ben explained the butchers are allowed to provide their own seasonings, spices, marinades and garnish to finish products that are designed to inspire and push the boundaries, yet which are also cookable and would sell in a retail setting.

Each team is marked on technique and skill, workmanship, product innovation, overall finish and presentation by a panel of independent judges.

Team GB placed fourth at the last contest, and now Ben and his teammates are hoping they can make it into the medals in 2022.

“There’s going to be several meetings and get-togethers to discuss what we’re going to do and practices. I’m really looking forward to it,’ adds Ben, whose work placed first in both the Butcher Alliance Judge’s Choice and the first International Butcher’s Contest 2020.

“The judges will be going around our tables as we work, watching what we are doing and asking questions about our work and our teammates’ work – you’ve really got to know everything about your team too.

“It’s going to be a great opportunity; I’m thrilled to be taking part. While we are there we’ll also get to see all aspects of the industry, from visiting the livestock on their farms to the finished products too, which will be great.”

The concept of the event is to encourage butchers to exceed in the areas of general workmanship, meat cutting, displaying and the creative usage of beef, lamb, pork and chicken.