Answered by: Kerry
How did you get into the butcher business? Started as a slaughterman for a couple of years then went on to boning, which took me on to working in butcher shops and chain boning in abattoirs.
If you had to choose, what would be your favourite cut of meat and why? Rib fillet — taste and tenderness.
What will make you the winner at the Butcher Wars? Have you been doing anything to prepare for the comp? Yes, I've been training and working on creating something that will impress the judges. I'm 64 years old and I've probably got a bit more experience!
Which bands/artists are you keen to catch at Meatstock? Not too sure, they aren't really my vintage.
What else are you looking forward to at Meatstock? The whole show! I've never been.
