Calgary

Team Canada full of Albertans slicing their way to 'Meat Olympics'

The nine Canadians on Team Canada plan to slaughter and value-add their way to the "Meat Olympics" next year in California, and three of them are from Alberta.

World Butchers’ Challenge about creating complete butcher counter in just over 3 hours

Team Canada, competing in the World Butchers’ Challenge in September 2020, includes Albertans Elyse Chatterton, third from left, and Aaron McLaughlin, second from right. (worldbutcherschallenge.com)

Nine Canadians make up Team Canada and they plan to slaughter and value-add their way to the "Meat Olympics" next year in California. Three of them are from Alberta.

"I was always interested in it," Aaron McLaughlin told the Calgary Eyeopener.

"It is something I have always wanted to be a part of, and the fact Canada is now getting a team together is really exciting. I think it will bring a lot of positive attention to the meat industry in Canada."

McLaughlin is a National Meat Training Centre instructor at Olds College. He and Edmonton's Elyse Chatterton are two-thirds of Alberta's contribution to the team.

The World Butchers' Challenge in Sacramento, Calif., brings together 16 teams and gives them just over three hours to complete a side of beef, side of pork, a lamb and five chickens.

"It's making sausages, burgers, steaks, roasts — you name it. It is basically creating a ready-to-go butcher counter," Chatterton explained.

Today on the podcast: Our Unconventional Panel debates whether Kaillie Humphries should be allowed to compete for the U.S. bobsleigh team, political strategist Zain Velji explains why we still get election calls in the modern world, the AMA explains its new "failgating" campaign urging drivers to back off, and two Alberta butchers are heading to the world championships to represent Alberta 31:21

Chatterton says she has loved processing meat from a young age, but it happened by accident.

"My family are farmers in England and we have a butcher shop and were short-staffed. I started when I was 14 and realized I absolutely loved everything about the meat industry and have stayed doing it all my life," she said. "I am focused on the finishing work, making it look really smart and fancy."

McLaughlin says the judges are thorough and are looking for a lot.

"Food safety and sanitation is one of them. They look at your actual skill, cleanliness when you are boning product out. How you are doing the processes all the way down to the final product," he said.

"How it presents, how it is going to taste."

Team Canada has until September 2020 to train individually and as a team, which involves travel. They've set up a fundraising page to help out but promise that none of it will go to salad, because research suggests you don't win friends with that.

With files from the Calgary Eyeopener

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.