Meatstock Butcher Wars Focus: Butchers On George

Answered by: Andrew Parniak

How did you get into the butcher business? I've been butchering for 15 years, completing my apprenticeship in two shops. I then went to experience life in a boning room. I won't tell you what I thought of that! I quit and decided butchering was for me. I purchased my butcher shop at the age of 22. Insane? Maybe. Passionate? Yes.

If you had to choose, what would be your favourite cut of meat and why? T-bone steak, flame grilled to medium rare, minimum 40mm thick. Such a tasty cut when cooked with the bone, tender eye fillet and sirloin, what could be better?

What will make you the winner at the Butcher Wars? Have you been doing anything to prepare for the comp? I believe I'm good at what I do and fairly organised, which I think will be the key. I'm passionate about cooking as much as butchering and love experimenting with different flavours and various ways to cook cuts using different methods.

Which bands/artists are you keen to catch at Meatstock? Bullhorn and The Fumes.

What else are you looking forward to at Meatstock? Trying out a lot of the food, a few cheeky beers and trying to get a selfie with Jess Pryles ha ha.