The 2025 Paris World Butcher Challenge (WBC) was a spectacular event, showcasing the finest butchery skills from around the globe. Tom Bouchier, a key member of the Australian Butcher Team, shares his insights on the competition, reflecting on the team's performance and the overall experience.

The 2025 Paris World Butcher Challenge (WBC) was a spectacular event, showcasing the finest butchery skills from around the globe. Tom Bouchier, a key member of the Australian Butcher Team, shares his insights on the competition, reflecting on the team's performance and the overall experience.

Join Meat & Livestock Australia’s Retail Manager and Corporate Butcher Doug Piper as he chats with a variety of butchers and industry representatives as they share their thoughts and experiences on issues and events that are happening in the Australian Independent Retail Butcher channel.

Join Meat &amp; Livestock Australia’s Retail Manager and Corporate Butcher Doug Piper as he chats with a variety of butchers and industry representatives as they share their thoughts and experiences on issues and events that are happening in the Australian Independent Retail Butcher channel.

Australian Butchers‘ Guild Podcast

Join Meat & Livestock Australia’s Retail Manager and Corporate Butcher Doug Piper as he chats with a variety of butchers and industry representatives around issues and events that are happening in the Australian Independent Retail Butcher channel.

Tom Bouchiers wrap up on the 2025 Paris World Butcher Challenge

In this episode, we sit down with Sam Burt, the passionate owner of Windsor Meats, a name synonymous with quality and tradition in South Australia. Sam shares his journey from humble beginnings to building a butcher shop that’s become a local institution. Sam`s thoughts on the future of butchery and innovation in the industry
If you love stories about craftsmanship, community, and the art of great meat, this is one you won’t want to miss!

In this episode, we sit down with Sam Burt, the passionate owner of Windsor Meats, a name synonymous with quality and tradition in South Australia. Sam shares his journey from humble beginnings to building a butcher shop that&rsquo;s become a local institution. Sam`s thoughts on the future of butchery and innovation in the industry If you love stories about craftsmanship, community, and the art of great meat, this is one you won&rsquo;t want to miss!

ABG Ep 55 - Meet Sam Burt – The Heart Behind Windsor Meats, South Australia

Step inside the world of regional butchery with Dubbo’s own Nathan Gunter—a craftsman who’s redefining what it means to be a local butcher. In this episode, Nathan shares his journey from humble beginnings to becoming a trusted name in the heart of the Central West. Discover his secrets to sourcing quality meat, the art of traditional cuts, and how he’s keeping community connections alive in a fast-changing food landscape.
If you’ve ever wondered what makes a great butcher tick, this is your chance to hear it straight from the block.

Step inside the world of regional butchery with Dubbo&rsquo;s own Nathan Gunter&mdash;a craftsman who&rsquo;s redefining what it means to be a local butcher. In this episode, Nathan shares his journey from humble beginnings to becoming a trusted name in the heart of the Central West. Discover his secrets to sourcing quality meat, the art of traditional cuts, and how he&rsquo;s keeping community connections alive in a fast-changing food landscape. If you&rsquo;ve ever wondered what makes a great butcher tick, this is your chance to hear it straight from the block.

ABG Ep 54 -Building a Butcher Shop That Customers Love: Nathan Gunter’s Story from Darling Street Meat House

In this episode, we sit down with Hayley, co-owner of Pattison Pastoral, a fourth-generation farmer, and now a rising star in the Australian meat industry. From raising Hereford and Angus cattle to running a full paddock-to-plate butchery operation, Hayley shares how she’s blending tradition with innovation — and why she’s not afraid to get her hands dirty in the name of progress.

In this episode, we sit down with Hayley, co-owner of Pattison Pastoral, a fourth-generation farmer, and now a rising star in the Australian meat industry. From raising Hereford and Angus cattle to running a full paddock-to-plate butchery operation, Hayley shares how she&rsquo;s blending tradition with innovation &mdash; and why she&rsquo;s not afraid to get her hands dirty in the name of progress.

Tom Bouchiers wrap up on the 2025 Paris World Butcher Challenge

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Australian Butchers‘ Guild Podcast

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