Meatstock Butcher Wars: Tender Gourmet Butchery

Answered by: Paul Brady

How did you get into the butcher business? Butchering is in my blood as my grandfather and uncles were all butchers. I served my butcher's apprenticeship in Ireland then moved onto some abattoir and boning room before making my move to Australia. This is where I learned to refine my skills.

If you had to choose, what would be your favourite cut of meat and why? Pork shoulder on the bone has to be my favourite cut. Perfect cracking followed by melt in your mouth, moist, tender and juicy pork underneath.

What will make you the winner at the Butcher Wars? Have you been doing anything to prepare for the comp? Having represented Australia last year at the Tri-Nations Butchers Challenge has given me great insight into what is expected from the judges and made me a little more hungry for a win.

Which bands/artists are you keen to catch at Meatstock? The Beards.

What else are you looking forward to at Meatstock? Looking forward to trying many of the vendors' wares and getting some new idea and tips to bring back to the shop to excite the customers.