2015 MEAT SKILLS SCOTLAND FINALSunday, 10th May 2015
The young butchers who took part in the finals of the 2015 Meat Skills Scotland competition at the Scottish Meat Trade Fair in Perth at the weekend, were described by the judges as a “credit to the meat trade.”
Watch Meat Skills 2015
The winners of both age categories of the competition, sponsored by the Scotch Butchers Club (Quality Meat Scotland), are both from Aberdeenshire and employees of the same butchers business - Davidson Specialist Butchers, based in Inverurie.
Lisa Finnigan lifted the title for best butcher in the under 22-year-old category, with her work colleague Steven Cusack lifting the title for over 22-year-old entrants.
The contestants displayed their skills at the final using various cuts of Scotch Beef, Scotch Lamb and Specially Selected Pork. All competitors were full of enthusiasm, the judges observed, and showed commendable ingenuity in preparing and displaying the various cuts of meat.
Under 22 category finalists
Daniel Earl, Kilnford Farm Shop
Ryan Docherty, Hollerans, Tillicoultry
Stuart Rankin, Falleninch Farm Butchers
Lisa Finnigan, Davidson Specialist Butchers, Inverurie
The Under 22 category were allocated 2½ hours to work with:- One Shoulder of Pork (cut between fourth and fifth rib), One Saddle of Lamb (cut between 5th and 6th, chump off), Thick Flank of Beef (approx weight 6 kilos)
Uel Morton, Chief Executive of Quality Meat Scotland, said:-
“Butchers deserve recognition for their innovation and creativity as well as their traditional skills. Many congratulations to the winners and all those who entered the competition which showcases these skills. Their dedication to providing consumers with a top quality product and service is a very encouraging signal for the future.”
Over 22 category finalists
Gary McLean, Alex Mitchell Butchers, Glenrothes
Jamie Syme, Alex Mitchell Butchers, Glenrothes
Steven Strachan, Hendersons of Hamilton
Steven Cusack, Davidson Specialist Butchers, Inverurie
The Over 22 category were allocated 2½ hours to work with:-
Compulsory:- One Shoulder of Lamb (cut between 5th and 6th rib, shank down), One Pork Middle; i.e. one Single Loin end only with belly attached, Thick Flank of Beef (approx weight 6 kilos)
Douglas Scott, Chief Executive of Scottish Meat Training added:-
"Retaining specialist skills is vitally important to the craft butcher sector. This year`s Meat Skills Scotland event raised the bar yet again with all the finalists displaying phenomenal talent. Those with such skills can be confident that they will have a bright and successful future in our industry. They certainly proved on Sunday that they can really cut it!"
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