Australia’s best sausages and burgers will be showcased in Launceston this month at the Australian Meat Industry Council’s (AMIC) Retail National Competition Weekend, where the country’s top apprentice butcher will also be decided.

The National Competition Weekend is the culmination of months of state competition in the Sausage King, Best Butchers Burger and Apprentice of the Year Program. The final events and gala dinner will be held on 21-22 February at Country Club Tasmania in Prospect Vale.

National AMIC Apprentice of the Year

Seven highly passionate and competitive apprentice butchers will battle it out for the National AMIC Apprentice of the Year title, sponsored by Wedderburn. Having earned their state titles, the finalists will demonstrate the incredible talent that is continuing to drive the butchery trade forward.

The seven finalists are:

  • Tamika Banks, Northern Territory
  • Ryan Taylor, South Australia
  • Lewis Lack, Queensland
  • Jesse Anderton, Western Australia
  • Connor Alexander, Victoria
  • Lochlan Leonard, New South Wales
  • Oscar Campbell, Tasmania

The national competition includes a practical challenge, breaking down a lamb and pork carcase, a theory exam and a mystery box – where the apprentice butchers are challenged to create a range or showcase value added products, using top quality local ingredients and proteins.

This year’s National AMIC Apprentice of the Year winner will receive $1,000 in prize money and an all-expense paid trip to Paris to where they will join a study tour and attend the World Butchers Challenge.

“The passion and drive that all the apprentices showed in their state events, not only those who made the final, but all who competed, is testament to the great work that is contributing to a prosperous industry filled with exceptionally talented and passionate people,” says AMIC’s General Manager Retail Business Stuart Fuller.

For detailed finalist profiles and to learn more about their challenges and career goals visit amic.org.au/apprentice-of-the-year/

National Sausage King and Best Butchers Burger

Hundreds of independent butchers competed Australia-wide in state Sausage King and Best Butchers Burger competitions throughout 2024, submitting thousands of entries across different categories, with the aim of being crowned National Champions in the ultimate cook off.

AMIC’s General Manager Retail Business Stuart Fuller said he is looking forward to this year’s National Retail event.

“We’re excited to be hosting the Nationals in Tasmania this year and look forward to welcoming Northern Territory Butchers into the competition for the first time. To have butchers from right across Australia, be it metro or regional, is great to see. This year’s flavour combination varieties are again a testament to our AMIC members who continue to serve customers across the country, day in day out, with an exceptional range, quality, customer service and point of difference. We encourage all Australians to Love their Local Butcher.

“To be a Sausage King or Best Butchers Burger Winner or placegetter is most prestigious. AMIC is proud to stage this annual competition on behalf of our retail members as it rewards them for their outstanding work while also delighting the public with a range of well-made, flavoursome sausages and burgers.”

AMIC encourages all butchers to come along, network, share ideas and celebrate some great achievements at the Nationals.

The national final comprises six sausage categories and three burger categories:

  • Traditional Australian Beef Sausage: the original from day one, proudly presented by MLA
  • Traditional Australian Pork Sausage: the sister sausage to beef which has been around since early days, proudly presented by MINTRAC
  • Poultry Sausage: introduced almost 20 years ago to recognise the volume of chicken and other poultry we consume, proudly presented by Australian Food Super
  • Australian Lamb/Open Class Sausage: a category introduced in 2009 recognising the high volume of lamb used in sausages and unique flavour variations, proudly presented by MLA
  • Continental Sausage: this category includes sausages such as the Bratwurst and Chorizo, proudly presented by Cured Compliance
  • Gourmet/Open Class Sausage: a diverse category giving free rein to butchers to be very creative, proudly presented by iKON pack
  • Best Butchers Traditional Beef Burger: introduced in 2017 and proudly presented by MLA
  • Best Butchers Gourmet/Open Class Burger: an open category allowing for creative burger varieties
  • Best Butchers Lamb Burger: the newest open class category introduced in 2023 showcasing lamb as the hero flavour, proudly presented by MLA

“AMIC would like to thank our event partners Meat and Livestock Australia (MLA), Marsh Insurance, Australian Food Super, iKON pack, Cured Compliance, MINTRAC and Wedderburn. The support these businesses and organisations provide to our industry is valuable and appreciated,” Stuart says.

Weekend schedule

Friday, 21 February

  • Apprentice finalists to complete theory and practical exam in the Wedderburn National Final.
  • Welcome reception 6-9pm. A great chance for attendees to network with fellow butchers from all around Australia, presented by Cured Compliance.

Saturday, 22 February

  • Sausage King and Best Butchers’ Burger National Final Competition. The state winners compete for National glory! A prestigious event and AMIC’s hallmark competition on the annual retail event calendar.
  • Wedderburn Apprentice of the Year Mystery Box – watch the seven best young apprentices tackle the mystery box. A spectacular event and a great showcase of our up-and-coming trade talent.
  • Winners announced and celebrated at the iKON Pack Gala Awards Evening 6.30pm-11.30pm

For more details visit: https://amic.org.au/nationals/

ENDS

Media contact

Jemma Harper – Communications and Corporate Affairs Manager

M: 0429 040 128

E: [email protected]

 

AMIC welcomes media attendance at the event. If you would like to join us for all or part of the Nationals weekend, or have any questions, please get in touch.

 

About

The Australian Meat Industry Council (AMIC), is the sole Peak Industry body representing the post-farm gate meat industry, including processors, smallgoods manufacturers, wholesalers and distributors through to independent retail butchers and exporters.

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