Apprentice butcher heading to 'Olympics of Meat'

On the door of a village butchers is a poster, announcing that one of their staff is on his way to Paris.

It's not for a Spring break, instead Connor Ringrose will be competing against some of the world's best in the World Butchers Challenge this weekend.

The 24-year-old, who works with his aunt and uncle at Ringrose Butchers in Broughton Astley, Leicestershire, is one of 20 British competitors who will battle it out against participants from 16 different countries in the French capital.

The tournament has been dubbed the "Olympics of Meat".

"The butchery you are doing in the shop, and the butchery you do in Paris is so different," said Mr Ringrose, who will compete in the Young Butcher category.

To be eligible, contestants must be under the age of 35 and must still be working through their trade apprenticeship at the time of competing.

"For the apprentice section, you have got two-and-a-half hours and are provided with a rump of beef, a middle of pork, a side of lamb and two chickens," added Mr Ringrose, who has worked at his family's store since the end of the Covid-19 pandemic.

"It's breaking it down like you normally would, but you have to go to the extra step in creativity and refinement.

"You push yourself further than what we would normally do."

The first World Butchers Challenge took place in 2011 between Australia and New Zealand, named the Trans-Tasman test match.

The 2025 contest at the Porte de Versailles conference centre, a venue at 2024's Paris Olympics, will be the ninth.

Eighteen competing nations will be battling it out for The Friedr. Dick Golden Knife Trophy, currently held by Germany's Butcher Wolfpack team.

Scores are assessed on team work, technical skills, the finished product and the presentation of the display.

Judges also ask competitors to be efficient with their meat, with carcass utilisation also marked out of 10 points.

The Young Butchers will compete on Sunday.

Then on Monday, each national team of six will be given three-and-a-half hours to transform a side of beef, a side of pork, a whole lamb and five chickens into a themed display of value-added cuts.

Organisers said thousands of spectators were expected over the two days.

The winners will be announced at a black-tie dinner on Tuesday.

All butchered meat is donated to food banks, said organisers.

"It's been such a surreal experience, and a lot of practice has gone in to the event. I'm training and meeting butchers from all across the country," said Mr Ringrose.

"I can't quite believe that I'm competing. Looking back at the photos of the last event in Sacramento, it was so busy.

"It was like a football crowd, and they were all watching butchers. That's crazy."

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