Welsh Butcher of the Year 2023 – Tuesday 21st February 2023

Complete the application online below

Task One – Seam Butchery

Time: 55 minutes
Meat: 1x Leg of Pork

Competitors must completely seam the entire Leg of Pork (chump on) into individual muscles, following the natural seams between them.

The competition will provide you with a whole Leg & chump of Pork that will be laid out on your display table.

All seamed muscles, trim, fat, gristles and bones should be kept and separated for inspection/judging on a table top. The standard and level of fat trim and gristles removed will be taken into account.

For guidance on this please review our video which can be found on you YouTube channel – https://www.youtube.com/watch?v=rJVGiAscvnY&t=863s

Task two – Themed Pork Display– Special Occasion

Time: 60 minutes
Meat: All of the Pork primals from task 1

Competitors must create a visually exciting display that celebrates a special occasion of your choice. The display must clearly communicate their products and will be required to create this display by using the meat supplied, that best illustrates their technical skills, innovation & creativity.

Competitors will need to produce a variety of products. All products must be suitable for cooking. Competitors must create a minimum of two IDENTICAL PORK PRODUCTS. They must be identical in appearance & size, judges will weigh the products to check consistency.

Competitors must supply their own trays and products must not over hang the sides or lips of the tray.

Competitors will be required to submit a detailed description of each product along with cooking instructions – the judges may ask you questions about this.

Competitors may use any glaze, garnish, decorations or aids to enhance their products and display. No other types of meats maybe used other than black pudding & fat.
Competitors must supply their own fats and black pudding if required for their display.

Welsh Butcher of the Year Competition Rules & Conditions

1. Age Limit
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Open to all butchers, aged 16+ there is no upper age limit
Butchers can be working and/or studying for a qualification in a college or establishment anywhere in the World, however all entrants must be Welsh.

2. Entries
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All entries must be submitted through our website, together with an entry fee of £30.00 (payable via bank transfer or paypal).

Payment Information:
Bank – Account Number: 81734059 | Sort Code: 40-37-13
Paypal – office@culinaryassociation.wales

Last day of acceptance is 31st January 2022.

3. Products
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For task 2 competitors must create a visually exciting display that celebrates a special occasion of their choice. The display must clearly communicate their products and will be required to create this display by using the meat supplied, that best illustrates their technical skills, innovation & creativity.
Competitors will need to produce a variety of products. All products must be suitable for cooking. Competitors must create a minimum of two IDENTICAL PORK PRODUCTS. They must be identical in appearance & size, judges will weigh the products to check consistency.
Competitors will be required to submit a detailed description of each product along with cooking instructions – the judges may ask you questions about this.

4. Time Allowed
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Task 1 – 55 mins
Task 2 – 60 mins

5. Provision of food & equipment
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The whole Leg & chump of Pork will be provided by the organisers
The competition organisers will also provide a butchery block, waste tubs and hand washing facilities

Competitors must supply their own trays, PPE equipment (non-pierce apron & glove as a min) and will not be able to compete without them, competitors should wear black trousers/skirt and safety shoes, appear to be smart and behave in an appropriate manner at all times.
Competitors should bring along their own knifes and cutting materials to carry out the relevant tasks
Competitors should also bring along their own glaze, garnish, decorations or aids to enhance their products and display.
Competitors must supply their own fats and black pudding if required for their display.

6. Presentation
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Competitors must create a minimum of two IDENTICAL PORK PRODUCTS. They must be identical in appearance & size, judges will weigh the products to check consistency.
Competitors are only permitted to use black pudding as an extra meat when stated in the task descriptions

7. Judging
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Competitors will be judged in each category on; overall skill, innovation, creativity, saleability, value, presentation, ease of handling & cook-ability, work ethic, method & approach to tasks, carcase & primal utilisation, waste and safe and hygienic working practice. You are marked against PPE & appearance throughout, as this is essential in the industry to food hygiene.
In all circumstances the judge’s decision is final. However feedback against criteria is available on request.

8. Winner
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There will be an Awards Dinner on the evening of Thursday 24th February at The Imperial Hotel, Llandudno, of which each finalist will be allocated 2 tickets.

9. General
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a) Failure to comply with these rules will lead to disqualification.
b) Any point can be verified with the Chairman of Judges before the final by letter, the reply will be brought to the notice of the judges prior to the commencement of the competition.
c) The decision of the judges is final and binding. No correspondence will be entered into concerning the judge’s decision.
e) Submission of a product list will constitute an agreement to abide by these rules and conditions.
e) Ingredients and instruction recipes must be provided in English – menu titles may be in Welsh but translations must be provided.
f) product list and cooking instructions will become the property of the Culinary Association of Wales and Sponsors.