Australia’s top lamb sausage maker Joe Difulvio from Crimea Quality Meats (WA), left, with Doug Piper from MLA.

AUSTRALIA’S top retail butchers and their apprentices have been recognised in the sector’s showcase national retail event, the Sausage King National Finals.

The Australian Meat Industry Council held the annual event in Adelaide at the weekend and winners were announced at the Ikon Pack National AMIC Awards dinner on Saturday night.

Western Australian butcher Crimea Quality Meats (WA) took out the Australian Lamb/Open Class Sausage section with a lamb fetta and chive entry, ahead of Coopers Butchers (SA) and Flora Hill Quality Meats (VIC).

AMIC’s Apprentice of the Year competition was won by Glenn Murphy from Craig Cook the Natural Butcher in New South Wales and Riley Schofield from Western Australia was the runner-up. Five state finalists completed a practical assessment, theory exam, and mystery box challenge over the two days. The other finalists were Laura Ross (VIC), Harry Hallam (QLD) and Edward Potter (SA).

Mr Murphy was ecstatic with his win.

“I feel so good, you’ve got no idea, the encouragement that people have given me and the satisfaction I’ve gotten from proving to them all that I could do it, and that their faith in me was well placed.

“I’ve really enjoyed it, I have a plan from here to be a TAFE teacher, I’d love to be a TAFE teacher, I’d like to have an apprentice come and work with me in my shop. I think I’ve got a lot of skills I could pass on,” he said.

“Thanks to Craig Cook, the owner of my company, for his encouragement, I told him the first day I started my apprenticeship that I wanted to be NSW Apprentice of the year, I’m not sure what he thought at the time but he encouraged me every day since then,” Mr Murphy said.

AMIC general manager, retail, Stuart Fuller thanked all of the state apprentice participants and congratulated the finalists.

“Their love for the job, enthusiasm, drive, and willingness to listen and learn was wonderful to see.”

Hundreds of independent butchers competed in 30 regional and state competitions and finals in 2022 for the chance to be crowned national champions at the awards.

Mr Fuller said the weekend was a fantastic celebration of the independent local butcher, and the finalists have all produced exceptional products.

“The butchers really know their trade and craft, and having strong community connections to their customers and a desire to make quality tasting products highlights their passion and commitment to their businesses.”

Traditional Australian Beef Sausage winner, Kory Edwards of South Nowra Meats said he dreamt about winning an award like this when he became a butcher.

“I can’t believe it; you dream about these things when you become a butcher and it has come true.

“Every butcher shop in Australia has a beef snag, it is fabulous to win an award like this to say you beat every other butcher shop in Australia,” he said.

“It will be really good for our business, we’ll do really well because of this; our turnover will be massive.”

Best Butcher’s Burger winner, Andrew Loveday from Loveday’s Quality Meats from Burleigh in Queensland was thrilled with the win.

“We love going into the competition, it reassures our customers that we’re doing a good job for them, it is great peace of mind,” he said.

Mr Loveday said meat selection was the key to making an award-winning burger.

“Meat selection is the most important thing as well as a great recipe is what you need for an award-winning burger.

“We try extremely hard, what we dish out for the judges is what we give the customers every week, we don’t change anything for the judges. What the judges get, the customers get,” he said.