INTERNATIONAL YOUNG BUTCHERS’ COMPETITION


CRAFTBUTCHER l JUNE 2019 15


of Germany. Tanja Kratzer of Switzerland finished fifth and with joint sixth going to Germany and the other Swiss girl, James did well coming eighth. While Lennon finished late, struggling to get the bones out and finish the fine trimming.


At the end of the first day, with no results known the competition seemed wide open, although there was a sense that the French, Dutch and Swiss were front runners.


Dutch BBQ Win


Following an early dinner with typical German cuisine in a typical German Bier Keller, with copious amounts of Sauerkraut and less amounts of German beer. It was back to the Leonardo for an early night and an early start on Sunday.


The second day of the competition can be a real game changer!


French Seam Butchery Fine Trim Win category the following day.


On the morning of the competition in 2017 everyone was told they were getting a Best End of Lamb. Which by lunchtime turned out to be a Lamb Haunch, which the Brits weren’t expecting, but everyone else was. So, as with all things European language and translation inevitably play a part.


This year everyone got a six- bone middle cut Belly of Pork. Lennon ‘sheet’ boned the belly making a herb crusted rack of ribs. He then split the rest to make four vegetable daubes and a stuffed vegetable roast with crackling.


James on the other hand removed the bones and skin and after stuffing and rolling the pork belly with minced pork trim and chopped


vegetables, made two slow roasting ‘mini’ joints tied and decorated with vegetables.


Again, the Dutch girls got first and second with the French third and fourth.


Seam Butchery of a shoulder of beef commands thirty percent of the total marks in the competition and is the most intensive category. Competitors must get the bones out and primal cuts separated inside thirty minutes. And with another ninety minutes separate, fine trim and denude the fourteen individual muscles without slashes or deep incisions.


As expected, Frenchmen Antonin Launay and Paolo Desbois were a convincing first and second with Dutch girl Josja Haagsma joint third with Raphael Buschmann


In the Barbecue category competitors get ninety minutes to produce two platters, one for display and another to cook. Each competitor gets 750 grams of beef, 750 grams


of chicken breast and 750 grams of boneless and skinned belly pork.


Selections must be practical and ‘cookable’ as well as innovative, precise and identical in appearance. With just six ingredients and six flavourings and no additional meat or fish allowed the category this year was more challenging than ever before.


Once again, the Dutch girls with all their flair, artistry and attention to detail took joint first place ahead of the two French lads. James was unlucky falling just outside of the top three in fourth place, but did well finishing ahead of the Austrians and Germans and perhaps unexpectedly in front of the two Swiss girls. Who in recent years have performed well in the category.


But the best was yet to come. The Roasts category with a choice between the feather or round blade muscle and a selection of vegetables, herbs and spices shared with the ‘Surprise’ category. And with an hour to make a roast weighing


James Gracey Main Course


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