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Young Australian butchers sharpen their knives

Australian Young Butcher representatives last month sharpened their skills ahead of the upcoming World Butchers Challenge in Ireland on 20 March.

Caleb Sundqvist, Goodwood, South Australia, and Jimmy Nevill, Corio, Victoria were at the William Angliss Institute of TAFE in Melbourne for a pastry making course.

Competition judge, Bob Retallick, said the two butchers were sent on the course as part of their win, with the objective of improving their value-added products.

“Caleb and Jimmy were selected to represent Australia at a MINTRAC competition in September 2016,” Retallick said.

“They’re both highly skilled young butchers, who will do our country proud when they compete [later this month]. They’re going to be travelling as part of the Australian contingent, which includes the Young Aussie Butchers apprentices and the Australian Steelers.

“This week’s course will have them focused on their value-added products, learning about which types of meat work best in pastry, learning about the different types of pastry, plus how to handle and cook them.”

Caleb Sundqvist has worked at Goodwood Quality Meats in Adelaide since 2009, completing his training in October 2016. His colleague, Luke Leyson, will also be travelling to Ireland, as a member of the Australian Steelers team.

“I’m always keen to meet new butchers and others in the meat industry and have found competitive butchering is a great way to do so,” Sundqvist said.

Jimmy Nevill, A Cut Above Family Butcher, in Corio, Victoria, has five years of experience and entered the competition on the encouragement of a teacher.

“My greatest skill is probably my ability to create complex value-add products and being able to do so quickly and cleanly in a correct manner,” Nevill said.



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