German butchers visit the UK to find out about British red meat production

On Saturday 14 October, we hosted 13 skilled German butchers at an event at Hogs Back Brewery Ltd., Farnham.

The highlight of the event was a showdown between Dirk Freyberger, the German butchery team captain, and his English counterpart, Simon Taylor (both pictured right), demonstrating their lamb butchery skills. Following this exhibition, and in the spirit of friendly competition, the pair engaged in a 'grill off' where taste, timing, and innovation took centre stage.

The butchery event was held in collaboration with BBQ Magazine and as part of the Hogs Back & Friends Beer Festival.

Following the demonstration, the butchers embarked on a tour of two sheep farms, including Hampton Estate near Farnham, where Bill Biddel showed them his impressive farm and explained how it is managed and how the meat from his Sussex cattle is marketed.

From there, the butchers travelled to Yetminster, where they visited the ABP lamb abattoir and engaged in discussions about animal health and welfare, meat production, and the dynamics of the import and export markets. To round off their UK trip, the butchers visited a sheep farmer with 3,000 animals.

Looking ahead, the German Wolfpack team plans to use British lamb in their quest to defend their World Butchers' crown in Paris next year.

Dr Tim Shaefer, AHDB's agent in Germany, said:

"We hold the quality of British lamb in high regard and eagerly look forward to learning more."

Simon added:

"Our aim is to spotlight the craftsmanship of butchers, ethically reared British meat, and the growing BBQ culture."