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.

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Lachy Kerr from Cleaver & Co Craft Butchery is dedicated to providing ethically sourced, high-quality beef and lamb. Since 2016, he has ensured all products come from local farms, using traditional butchery techniques to offer a variety of cuts. Lachy's commitment to sustainability and transparency connects consumers directly with producers.

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Jamie Waldron has carved out a niche as a butcher who is deeply committed to sourcing beef and lamb from small-scale, local farmers. His shop, J. Waldron Butchers, is more than just a place to buy meat; it's a testament to the values of sustainability, quality, and community. Listen in as Jamie goes from working in hospitality to a successful retail butcher shop owner growing from strength to strength.

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Join me as I catch up with the talented butcher from Victor Churchill's Melbourne, Bernard Holbery. We explore the artistry and dedication behind the evolving craft of butchery. Bernard shares his insights on creativity, pride, and passion for food, and how butchers are redefining the industry by sourcing diverse products, embracing heritage breeds, and pushing the boundaries of innovation.

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Lachlan Marshall, affectionately known as "The Meat Marshall," is a butcher from Sydney who has gained viral fame through his unique and entertaining approach to butchery. Known for his epic steak-eating challenges and engaging social media presence, Lachlan has captivated audiences with his passion for meat and his larger-than-life personality. His journey from running a local butcher shop to becoming a social media sensation is a testament to his dedication and creativity in the culinary world.

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Imagine having access to fresh, high-quality meat at any hour of the day! That is the innovative approach Tanya and David Funnell, owners of Chop Butchery, are taking with their groundbreaking fresh meat vending machines. With 12 butcher shops spread across Sydney's metro and coastal areas, the Funnell's are revolutionizing the way shoppers buy meat.

In our latest podcast episode, Tanya and David share how these vending machines provide unmatched convenience for customers, especially after-hours. No more last-minute dashes to major retailers—just fresh meat available whenever your customers need it. It's a game-changer for butchers and their customers!

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In this episode, Heidi Wright from Wright Social shares invaluable tips on enhancing your social and engagement presence with customers and peers. Heidi`s expertise has helped numerous agricultural businesses effectively connect with their target markets.

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Ben Barrow reveals how crafting smallgoods from beef and lamb can give your business a competitive edge. We explore the importance of adapting to the evolving needs of today`s independent butcher customers.

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