During the three-and-a-half-hour showdown, teams had to turn a side of beef, a side of pork, a whole lamb, and five chickens into a themed display of value-added cuts.
They had to showcase their carving, boning and finishing skills, underpinned with their own creative and cultural flair.
Germany went home as the supreme winners, followed on the podium by Australia and then the Kiwis.
The competition was the first time Mangawhai butcher Dan Klink has competed internationally. Photo / Michael Cunningham
The bronze-coloured success was a "dream come true" for Young, who has already notched up the titles of national champion and world top three-ranked butcher.
The international competition was the 33-year-old's debut in the Hellers Sharp Blacks.
"It was a proud moment," Young said. "They called us out and everyone had tears in their eyes and were cheering. It was a beautiful moment."
The day had started with intense feelings of anticipation as they arrived at the Golden 1 Centre in Sacramento at 7am, waiting for the clock to tick down to the 11am kickoff.
"Getting there is a goal you've set yourself so to make it to that point it's emotional and you're feeling proud," Young said.
But the butterflies in the basket were quashed almost as soon as the buzzer went.
The team encountered a dicey moment in the competition when they fell 10 minutes behind their practiced pace needed to complete the challenge.
Upon that realisation, the team upped their communication and their cohesive dynamic kicked in.
"We started working in little groups to get everything done, we really came together," Young said.
"We were able to claw it back and finish with five minutes to go."
The Hellers Sharp Blacks accepting their award for third place. Photo / Supplied
Sharp Blacks captain Riki Kerekere described their third-place finish as a "massive achievement".
"I am really proud of how well the team performed on the day," he said.
The experience was something Young, a butcher at Kaitāia Pak'nSave, had dreamed about since embarking on competitive butchery in 2012.
"Now it's time to come back and continue to grow with the team we have," he said.
"Personally, I have apprentices at work that I'm keen to help develop and nurture so they're passionate about their future and they can accomplish similar goals or travel the world with the industry."
