Answered by: Luke Leyson
How did you get into the butcher business? My first job at the age of 13 was cleaning a butcher shop, then I started my apprenticeship at 17. Since then I have worked in four shops, including where I am at the moment. I have completed my Smallgoods Certificate and now I'm currently completing my Diploma of Meat Processing.
If you had to choose, what would be your favourite cut of meat and why? My favourite cut of meat would easily be a bone-in scotch fillet roast. Not only does it have an amazing flavour, its presentation makes a statement in itself.
What will make you the winner at the Butcher Wars? Have you been doing anything to prepare for the comp? I like pushing the boundaries of what I can create with meat so I think the uniqueness of my products and my display will help me get over the line.
Which bands/artists are you keen to catch at Meatstock? Delta Riggs, but I think I will miss them as I am only coming for Sunday.
What else are you looking forward to at Meatstock? South Australia has a few BBQ teams competing so I would like to be there to support them, and of course to grab some food from Fancy Hanks.
