A local butcher who recently competed in the World Butchers’ Challenge in Sacramento, California, is delighted to have won a top accolade at the competition, which saw teams from 13 countries across the world compete.

Fintona man Paul Hamilton (right), who works as a butcher for Gary Coote Meats in Fivemiletown, competed as part of a team of six from Ireland, named ‘The Craft Butchers of Ireland’, in the prestigious butchery competition in the US.

Recognised for his talent in boning and trimming beef, Paul was individually heralded as a World Butchers’ Challenge All Star.

He was one of six outstanding butchers that were named as top performers across the entire competition by the panel of World Butchers’ Challenge judges, displaying standout leadership, innovation and teamwork.

 

Pictured from left to right the World Butchers’ Challenge 2022 All Stars are Paul Hamilton (Ireland), Gianni Giardina (Italy), Christophe Ip Yan Fat (France), Michel Moser (Germany), Simon Taylor (GB) and Tom Bouchier (Australia). Photo: World

Pictured from left to right the World Butchers’ Challenge 2022 All Stars are Paul Hamilton (Ireland), Gianni Giardina (Italy), Christophe Ip Yan Fat (France), Michel Moser (Germany), Simon Taylor (GB) and Tom Bouchier (Australia). Photo: World

 

Paul will hold his title until the 2024 World Butchers’ Challenge and will represent the World Butchers’ Challenge as an official ambassador.

Speaking to The Impartial Reporter on his return home following his success at the competition, which took place at the start of September, Paul said: “There was a team of six from each country, so you had to work as a team. We didn’t win the competition, but overall I got the best butcher in the world [title] out of it, so I’m very happy with that one!

“I’ve been training for this competition for the last four years. It was meant to happen in 2020, but then with Covid-19 it was cancelled, like everything else.

“We started up again at the start of this year and we trained down in Carlow. Members of the group are from [across the island of Ireland] Cork, Dublin, [but] I’m the only one from the North,” he added.

The competition itself was conducted over a three-hour and 30-minute period, with competing teams given a side of beef, a side of pork, a whole lamb and five chickens which they must then transform into a themed display of value-added products.

Teams were allowed to provide their own seasonings, spices, marinades and garnish to finish products that are designed to inspire and push the boundaries, yet which are also cookable and would sell in a retail setting.

Independent judges scored each team based on technique and skill, workmanship, product innovation, overall finish and presentation.

Paul went on to explain that his role in the team was to bone and trim the side of beef, whilst other members worked on the other meats.

“So we had three and a half hours to break it all down and display it for world-class and then have products that were sellable.

“We had 102 products overall to put out in that three hours. We were all doing it together, every country. It was a race against the clock to get it finished,” he said.

Delighted to be recognised individually as the “best boner and trimmer in the world”, Paul said: “I’ve butchered now for 31 years, so to get this is unbelievable.

“It was a chance of a lifetime to be asked on to the team, but to win it overall, it’s hard to describe.”

Along with Paul’s individual success, as a team The Craft Butchers of Ireland won the Devro World’s Best Pork Sausage Award.