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Elimination round sets up “Battle of the East” Finals
After a day of fierce competition
FOR IMMEDIATE RELEASE
Guelph ON, September 11, 2018 – Bolstering the artisan skills of the trade was on the agenda yesterday at Halenda’s Meats in Mississauga where competitors squared off to determine who the finalists will be for this year’s Ontario’s Finest Butcher Competition.The competition was hosted by Ontario Independent Meat Processors (OIMP), the industry association which represents meat and poultry processors. Photos from the hog round.
The three butchers moving on to the final round at The Meating Place, Blue Mountain, Saturday October 20 are (in no particular order):
Brent Herrington, Herrington’s Quality Butchers, Port Perry, @butcherherri
Nicholas Matusiak, Halenda’s Meats, Oshawa, @HalendasMeats
Paul Kennedy, Nesbitt’s Meat Market, Lindsay, @NesbittsMeatMkt
“When the dust settled, everyone was a winner. We came together as an industry, celebrated our craft and had some fun in the process” said Franco Naccarato, OIMP executive director.
Competitors had thirty minutes to transform a fresh pork bone-in leg, bone-in butt, and bone-in loin, into merchandisable cuts of their choice, and were judged on the degree of difficulty/efficiency and skill level in boning, trimming and cutting, primal cut utilization and financial performance.
The elimination round took place at Halenda’s - The Meat Store in Mississauga. The 675lbs of pork donated by Conestoga Meat Packers, Breslau, will be packaged by Halenda’s and delivered to The Daily Bread Food Bank.
Competition proudly supported by:
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