Kai Dennis and Jayden Hermon talk to us about their journey to qualifying for the World Butchers’ Challenge in Paris and why they would encourage others to consider pursuing a career in butchery.

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In this episode we chat with Jess Bartles about what it has been like carving out a career in a traditionally male dominated industry.

The Tassie butcher explains how she has developed unique techniques to deliver the same great results as her peers with less need for brute strength.

Jess also gives insight on how butchers can harness social media to grow their business.

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In this episode, we connect with Laura Ross, 2022 winner of the Australian Meat Industry Councils Apprentice of the Year in Victoria.

Laura works in Ballarat for Sinclair Meats during the week and has ventured into her own farm kill business on the weekends.

Laura talks about her journey to becoming a butcher and what she loves about the trade.

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Grant Coleman talks to us about his career in the red meat industry, his passion for low and slow BBQ and his top tips for achieving both texture and tenderness.

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Live fire grill master, David Olson from Live Fire Republic joins us for our latest podcast episode. From his culinary adventures worldwide to essential BBQ tips, this episode is one you don't want to miss!

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Mark Rogers from Stapleton’s Quality Meats talks to us about the importance of catering to diversity and knowing what keeps your customer coming back for more.

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Master craftsman Troy Wheeler has a taste for all things foodie in their suburban butcher shops.

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Michael Robinson, owner of Hungerford Meat Co in the Hunter Valley, talks to us about his journey from chef to butcher, his dedication to using high quality, locally sourced, sustainable meat, and his passion for charcuterie.

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