The World Butchers’ Challenge is coming to…

BRISBANE, AUSTRALIA
9 - 12 March 2028

Below you’ll find everything you need to understand how it all comes together. From competition format through to rules, eligibility, fees and key dates. Consider this your starting point before stepping onto the global stage and when you’re ready to get involved hit the button below.

Before submitting your entry, please read the World Butchers’ Challenge 2028 Entry Terms and Conditions.

Entries for the World Butchers’ Challenge 2028 are to be completed through our official competition platform.
Please note that entries should only be completed by the nominated primary contact for your team, country, organisation or individual entry.

Competition 101

Learn more about the competition format across all four categories, including the World Butchers’ Challenge (national teams), World Champion Young Butcher (aged 35 and under), World Champion Butcher Apprentice, and the World’s Best Sausage Competition (individual, open category).

Each button covers key information on rules, eligibility, entry fees and deadlines to help you understand where you fit and how to take part.

RULES & GUIDELINES

ELIGIBILITY

ENTRY FEES

Judging

JUDGING CRITERIA
Access the official scoring criteria used across all competition categories. These provide a detailed view of exactly how judges evaluate and assess performance, from technical execution through to presentation.

JUDGING PANEL
We are seeking experienced industry professionals with strong technical knowledge, attention to detail, and a commitment to fair and consistent assessment. This is an opportunity to play a key role in a global competition.

JUDGES POV
A closer look at what separates good from world-class, through the lens of our Head Judge. This piece explores how judges think, what they prioritise on the day, and the subtle details that can make all the difference on a global stage.