The world’s best apprentice butcher is usually out of sight in a store in Melbourne’s south-east, hauling carcasses from a fridge and crafting specialised cuts as customers peruse their local shopping strip.
In an economy where butchers are among trade-based professions experiencing skills shortages, Tyquin sees his pathway into butchery as unusual, falling into the profession by chance when his dad saw a cleaning hand job going at the family’s local Ashburton Butchers. Just over a year into the apprenticeship, he qualified through TAFE to be one of two Australian apprentices to compete in the world challenge. Australian butchers were also runners-up in the young butcher of the year and open events.Judges gave apprentices 2½ hours to turn five primitive cuts into dozens of products, showing off their craftsmanship in a trade shifting to add value to traditional meat cuts to compete with chain stores and utilise more of the animal carcass.
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