European Butcher Worx
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25 minutes. Your knife. Your stage.
17–18 April 2027 · BBQ Days · Messe Stuttgart
- 25 Minutes
- 2 Categories
- 1 Stage
Butcher Worx turns craft into sport.
An audience in front of the stage, cameras rolling, the live stream running. When the clock starts, only your craft counts.
This is what it looks like.
The Battle
- Task
- A half saddle of pork, counter-ready
- Steps
- Bone out · Trim · Prepare · Present
- Time
- 25:00 MIN
- Entry fee
- €139.00 / person
- Category 1
- Overall Champion
- Category 2
- Young Talent Champion (up to 23)
- Prizes
- Cash prizes · special prize for the young talent category
- Bonus
- The meat is provided — and it's yours afterwards.
No entry restrictions. Anyone with real skill in working meat can compete — including counter staff.
Why compete?
You don't have to be a champion to enter.
You enter to find out whether you can become one.
- 01Show what you can do
- 02Measure yourself against others
- 03Your own visibility
- 04Visibility for your business
- 05New contacts
- 06The community
- 07The experience
- 08A shot at the Champion title
They stepped up
“For me, going to my first solo competition, this was perfect. Competitors and organizers super helpful and I learned a whole lot! Hopefully I get the chance to compete there again.”
Benedikt ThorvaldurBókakaffi, Iceland
“The European Butcher Wars are a real gain for the butchery trade. They bring together the best butchers from across Europe and captivate an international audience. Here you can measure yourself at the highest level and be part of a unique community. Every time it's a pleasure to see familiar faces again, to share the stage and to challenge each other in fair competition. I'm very glad to be part of this event and enjoy every moment — on stage and with this special community.”
Pascal KaratayMetzgerei Freyberger KG, Nürnberg
“Being part of Butcher Wars Germany for the third time and winning the junior prize makes me incredibly proud. Every time I take away positive experiences, new inspiration and valuable encounters. The competition shows me again and again how varied and fascinating our craft is. For me one thing is clear: I'll be back!”
Lina Martha WachterMetzgerei Sontag, Kißlegg
The winners
Rivals on stage.
The same community afterwards.
FAQ
Yes. That's exactly what Butcher Worx is for. You don't have to be a champion to enter.
No. There are no entry restrictions. Counter staff compete too. Anyone with real skill in working meat can take part.
A half saddle of pork, counter-ready: bone out, trim, prepare and present it on a themed display. 25:00 minutes.
€139.00 entry fee per person. The meat you work, you keep.
The entry fee is not refunded. You can, however, send a replacement participant in your place.
A wild card is an invitation. Whoever receives one competes without paying the entry fee — for example invited guests from the industry, or international competitors we invite to make the field more international. Wild card entrants are not eligible for cash prizes.
Automatically, if you're 23 or under. No separate registration needed.
Safety and workplace hygiene (10 points), skills and speed (30), creativity and ingenuity (10) and the final presentation (50) — 100 points in total. An independent jury scores during the competition. The scoring sheets are in the download section — no surprises.
Yes. That's the stage. And that's exactly why it's worth it.
Your safety and work equipment — and yourself! And of course the nerve to step on stage and show everyone what you can do. A chainmail glove with forearm protection and a cut-resistant apron or shirt are mandatory throughout the competition. You also need a copy of your health certificate and current proof of hygiene training, both sent in advance to butcherwars@gmail.com.
No. The centre cut is provided by the organiser. After the competition it's yours.
Three competitors per round, each at their own table — 120 × 90 cm, provided, black tablecloth included. Be at the stage at least one hour before your start time. Two weeks before the event you'll receive the hall plan, a free ticket, travel information and your stage time by email.
As long as places are available — at the latest 14 days before the event. The number of starting places is limited, and it's first come, first served.
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