If you’ve been following us for years, cheering from the sidelines, or daydreaming about taking your knives to the world stage, this is your chance. WBC isn’t just a competition, it’s a movement. It’s where six of the best butchers in a nation come together, transform whole carcasses into world-class displays in three and a half hours, and prove that craft, creativity, and stamina are alive and kicking in butchery.
Read MoreWe’re kicking off our new WBC All Star blog series with a name many of you will already know well: Dirk Freyberger, Captain of the Butcher Wolfpack Germany. A third-generation butcher, long-time competitor, and now the Captain of the WBC All Star Team, Dirk embodies what this team is all about: passion and perseverance.
Read MoreI’ve worked in the butchery industry for years. My family run a business built on skill, care and consistency, and I’m lucky to work alongside butchers who are bloody good at what they do. So, when people use “butchered” to mean something rough or careless, it just doesn’t sit right.
Read MoreCrowned the WBC’s World’s Best Lamb Product at the 2025 World Butchers’ Challenge in Paris, this dish had judges and spectators talking. Now, we’re lifting the lid on how it was made, sharing not just the recipe, but the story behind it, and calling on the global WBC community to keep the creativity flowing.
Read MoreThe first official catch-up at the arena set the tone for everything WBC is about: connection, camaraderie and a shared love of the craft.
Read MoreThe search for the next host country is now underway. The official Host Country Proposal Pack — which outlines eligibility, requirements, and submission details — will be released on Monday, 19 May 2025. However, nations interested in putting themselves forward can register their expressions of interest now.
Read MoreWBC and CFBCT teamed up with the respected chef association, Disciples d’Escoffier, and Refugee Food — a culinary organisation dedicated to supporting refugees in France through food aid and training. Together, we created a plan to ensure that the competition meat would find a second life: feeding those most in need.
Read MoreFrance has carved its name into history, taking home gold at the ninth World Butchers’ Challenge (WBC), held in Paris, France.
Officially hosted by Confédération Française de la Boucherie (CFBCT), the event saw France’ team of six master butchers demonstrate unparalleled craftsmanship, earning them the prestigious Friedr. Dick Golden Knife Trophy at an awards ceremony held at the iconic Paradis Latin in Paris on Tuesday 1 April. Germany secured silver, while Australia claimed bronze.
Read MoreRead about how the WBC in collaboration with hosts, Confédération Française de la Boucherie (CFBCT) have shone a light on the competition’s sustainability practises. Also read on to hear about the new award up for grabs – getting teams closer to win the coveted Friedr. Dick Trophy with sustainability in mind.
Read MoreWith Anago joining us in person at WBC Paris 2025, this is an exciting opportunity for butchers to connect with their team, see their latest innovations firsthand, and discuss how sharper tools mean safer, more productive work environments. As part of their commitment to the industry, Anago has released a new white paper that provides invaluable insights into the relationship between knife sharpness, musculoskeletal disorders (MSDs), and overall productivity.
Read MoreWe want to ensure you have everything you need for a smooth and stress-free experience. From transport options and where to buy tickets to nearby supermarkets, pharmacies, and great places to eat, this guide is designed to help you navigate the area with ease. Whether you need last-minute essentials or a good meal before or after competition, everything you need is just a short walk away.
Read MoreThis year is particularly special—it's the first time the competition is hosted in a non-English-speaking country, and France is pulling out all the stops to make it a landmark event.
Read MoreFollowing on from our post back in October, William Angliss Institute graduate Matt Tyquin continues to shine as a trailblazer in the butchery industry, recently being named the 2024 Australian Apprentice of the Year at the 30th Australian Training Awards in Canberra.
Read MoreTeam GB Squad Member, Connor Ringrose (Ringrose Butchers) chats to us about his involvement with The Burnt Chef Project, aiming to tackle the stigma of mental health in the hospitality industry.
Read MoreWorld Butchers’ Challenge (WBC) Head Judge, David Lishman; Brands Development Manager, Quality Meat Scotland (Sponsor of Team GB), Gordon Newlands & WBC Team GB Squad Member, Connor Ringrose on attracting the next generation of UK butchers.
Read MoreFlavio Saldanha will once again be judging the World Butchers’ Challenge on behalf of Brazil. Flavio is the founder of FS67 - Meat As a Service has been recognized for his impact in Brazilian butchery
Read MoreThe Porte de Versailles area is a vibrant part of Paris with a mix of attractions, dining options, and green spaces that offer plenty to explore
Read MoreTri Wahyu (Indonesia) & Monika Remes (Czech Republic) are making history as the first ever representatives from their countries in the 2025 World Champion Butcher Apprentice & Young Butcher competitions.
Read MoreMatt Tyquin, the 2022 World Champion Butcher Apprentice, has continued to make waves in the butchery world, recently claiming two prestigious Australian honors at the 70th Victorian Training Awards: Victoria’s Apprentice of the Year and the People’s Choice Award.
Read MoreCheck out the latest team representing Australia, we can’t wait to watch them compete in Paris!
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