2028 World Butchers’ Challenge Brisbane-bound

Up to 20 international teams involving up to 200 elite butchers are expected to compete before an audience of up to 10,000 people from 9-12 March. 

The Australian Meat Industry Council won a competitive bidding process to become the official host of the event, the tenth since it started 17 years ago as a competition between NZ and Australia.

Announcing the event, the Chairman of the World Butchers’ Challenge, Robert Constable said: “Hosting the World Butchers’ Challenge in Queensland is a tremendous opportunity for Australia. It brings the world’s best to Brisbane’s doorstep and gives us the chance to show them just how exceptional Australian meat and butchery really is – while inspiring the next generation to see what’s truly possible in this craft.”

Billy Gibney, from Meat at Billy’s in Brisbane is manager of the National Australian Butchery team, a six-person squad which will now spend two years training for the event. He said: “The stakes are high. We’re very excited to be hosting the challenge. We’ve got a lot of work to do, but I’ve got a great team behind me so, yeah, let’s go!

“The team’s skill set is the most important element, especially for this competition: Creativity, innovation display - it’s all very, very important in this competition,” he said, adding: “As a team manager I’ll be co-ordinating the team setting up the training sessions and working with the sponsors and showcasing Australia because we’re the ones hosting.”

The Australians narrowly missed out on gold in previous competitions, finishing on the podium in both Sacramento (2022) and Paris (2025). They will be chasing their first ever ‘official’ WBC title on home soil – with reigning champions France firmly in their sights.

A highlight of the 2028 program will be the introduction of the World’s Best Sausage Awards, a standalone competition recognising excellence across beef, pork and gourmet sausage categories, and celebrating one of the industry’s most iconic products.

Billy Gibney at Meat at Billys.

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