Jared McLeod has tasted success in both the Alto and Competenz competitions in the past.
Jared McLeod has tasted success in both the Alto and Competenz competitions in the past.
Dan Klink started an apprenticeship at Mangawhai Meats when he was 15. He wanted to be a chef, but once he became a "a better butcher than student" he developed a passion for the trade.
Now 28, he was among the 73 entrants in the Alto Young Butcher and Competenz Butcher of the Year regional finals in Auckland at the weekend.
He and two other Northland competitors - Jared McLeod and Shannon Jamieson, both from New World Regent in Whangarei - missed out on the top placings. The Alto Young Butcher contest was won by Luka Young, from Pak 'n Save Lincoln Rd in Auckland, while the Competenz Butcher Apprentice title went to Hohepa Smith from Countdown Meat and Livestock.
Shannon Jamieson said the judges were impressed with the table of cuts he created, but unfortunately the display was not good enough for him to win at the weekend.
But both Mr Klink and Mr Jamieson said they had enjoyed the competition because it had stimulated their creativity.
Entrants turned a beef rump, pork loin and a size 20 chicken into a display of value-added cuts in the practical cutting test. They also sat an exam and were interviewed by judges to test their communication skills and knowledge of the trade.
After finishing his apprenticeship at Mangawhai, Mr Klink worked in London for two years and in Melbourne for three. He returned to Mangawhai and bought the butchery three years ago.
Dan Klink worked in London and Melbourne before buying the Mangawhai butchery where he served his apprenticeship.
His overseas experience is what he considers to be his point of difference, along with his love of food and his passion for his job. His Toulouse sausages won gold in the Continental Fresh category of the Devro New Zealand Sausage Competition.
Mr Klink is keen on cooking and when he isn't working he enjoys hosting dinner parties with his friends.
Shannon Jamieson, 29, packed meat at New World Regent for about six years before starting his apprenticeship in February. Participation in the butchery contest was an amazing experience, he said. "It changed the way I think about butchery, improving my creativity and work ethic."
Mr Jamieson's goal is to work as a chef on a cruise ship. He began butchery to learn more about the anatomy of animals, the breakdown of cuts and to gain practical knife skills. He hopes in a few years he will have enough experience to transfer his skills into the food service industry.
In the lead up to the competition, Mr Jamieson was helped and supported by his New World colleague Jared McLeod, who has been in the trade for six years.
Mr McLeod won the Competenz Butcher Apprentice of the Year in 2012 and made it to the grand final for Alto Young Butcher last year.
Outside of work he enjoys the great outdoors, in particular diving and fishing.
