The Australian info Butchering runs in Tom Bouchier’s blood, and it hasactually taken him around the world. “I come from a long line of butchers, there’s about 23 butchers in my household,” he states. It’s a occupation that may appear unglamorous or even off-putting to some, however not Bouchier. He’s so enthusiastic about butchering, he’s representing Australia in the “Meat Olympics”. “Where this task hasactually taken me is quite incredible,” he states. Tom Bouchier comes from a long line of butchers.(triple j Hack: Angel Parsons) Next year, after the world’s finest professionalathletes have left Paris, the city will host a really various competition — one where carcasses are the canvas, and butchers like Tom are the elite rivals. Adelaide butcher Luke Leyson will captain Australia’s group at the World Butchers’ Challenge. After beginning out scrubbing mincers and cleansing trays at the age of 13, he’s delighted to represent his nation. “We love to do it … to bring a spotlight to the market and the workmanship of butchery, duetothefactthat it is an olden craft,” Leyson states. Luke Leyson and Tom Bouchier contended at the World Butchers’ Challenge in 2022 in Sacramento.(Supplied: World Butchers’ Challenge) “It’s certainly a talking point when you go down to the bar and inform individuals what you do in your extra time as your pastime.” In March 2025, 18 groups from around the world are anticipated to contend in the obstacle, to be held in the verysame place as the Olympic weight-lifting. Each group of 6 is provided 3 and a half hours to turn a side of beef, a side of pork, a entire lamb and 5 chickens into a themed screen. “If you wear’t utilise all parts of the carcass, you’re not going to win,” Leyson states. Adelaide butcher Luke Leyson captains the Australian Butcher Team.(triple j Hack: Angel Parsons) “We get evaluated on definitely whatever as quickly as we action out into the
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