Butchers compare juicy snags
Running through to July, the competition is drawing on 1000 entrants who will need to prove themselves and their butchering skills for the best regional competition series yet.
The third heat in the Wide Bay/Burnett will kick off at Bargara Golf Club between 9am and 1pm on Sunday.
"AMIC's Wide Bay/Burnett Independent Local Butchers ('ILBs') will be scrutinised on the uncooked and cooked appearance of the sausages and burgers as well as taste-testing them for flavour and texture," Queensland manager for the Australian Meat Industry Council Rob Mollison said.
"Points are also awarded for presentation and professionalism and creative new recipes are always likely to make the judges mouths water."
Mr Mollison said the regional winners then go on to compete in the state finals which will be held at the Ekka in the Food & Wine Pavilion at the RNA Showgrounds, Bowen Hills, on Sunday, August 14.
"These state finals determine which butchers are truly entitled to wear the crowns for best burgers and best sausages in Queensland," he said.
"State winners will then go on to compete at the National Finals in Tasmania in February 2017 for the ultimate accolade of being named Australian Best Butchers Burger King/Sausage King."
Winners are chosen in each burger and sausage category including Best Butchers Burger, Traditional Australian, Traditional Australian Pork, Poultry, Australian Lamb/Open Class, Continental and Gourmet/Open Class.
Wide Bay Burnett competitors include:
- Zac's Meats
- Hughes Butchery
- Ken's Kepnock Butchery
- Tender Sprouted Meats Pty Ltd
- Barritt's Butchery