Three butchers have made it to the final round to select the Finest Butcher in the province.
The winner will be chosen Oct. 20 at The Meating Place at Blue Mountain near Collingwood.
The annual competition is organized by the Ontario Independent Meat Processors Association. The round that resulted in the three winners for the final round was held on the weekend at Halenda’s Meats in Mississauga.
The three are:
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 30 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.
