The NSW AMIC Sausage King & Best Butcher’s Burger Competition provides a unique platform to showcase emerging trends, recognise craftsmanship and highlight the creativity driving the industry’s future, while celebrating the talented operators behind them. As anticipation builds for this year’s competition, retail butchers across the industry are preparing to showcase their finest sausage and burgers. We spoke to our customer, Mark from Stapleton Meats in Gymea to learn why entering the competition remains an important part of their business.
For the team at Stapleton Family Meats from Gymea, entering the competition is an opportunity to have their products assessed by industry experts while showcasing the quality and craftsmanship behind their business. Having participated for many years and achieved numerous awards along the way, they see the competition as a valuable way to gain feedback, benchmark their products and share their achievements with customers.
Their entries reflect a balance between innovation 
and tradition, continually evolving flavours while remaining committed to the products that have earned a loyal following. Mark believes that “𝘼 𝙜𝙤𝙤𝙙 𝙨𝙖𝙪𝙨𝙖𝙜𝙚 𝙖𝙣𝙙 𝙗𝙪𝙧𝙜𝙚𝙧 𝙘𝙖𝙣 𝙗𝙚 𝙖𝙬𝙖𝙧𝙙-𝙬𝙞𝙣𝙣𝙞𝙣𝙜 𝙬𝙝𝙚𝙣 𝙢𝙖𝙙𝙚 𝙬𝙞𝙩𝙝 𝙦𝙪𝙖𝙡𝙞𝙩𝙮 𝙛𝙧𝙚𝙨𝙝 𝙢𝙚𝙖𝙩𝙨, 𝙝𝙖𝙣𝙙𝙘𝙧𝙖𝙛𝙩𝙚𝙙 𝙬𝙞𝙩𝙝 𝙘𝙖𝙧𝙚 𝙖𝙣𝙙 𝙖 𝙛𝙡𝙖𝙫𝙤𝙪𝙧 𝙖𝙣𝙙 𝙩𝙚𝙭𝙩𝙪𝙧𝙚 𝙥𝙧𝙤𝙛𝙞𝙡𝙚 𝙬𝙝𝙞𝙘𝙝 𝙞𝙨 𝙖𝙩𝙩𝙧𝙖𝙘𝙩𝙞𝙫𝙚 𝙩𝙤 𝙖 𝙬𝙞𝙙𝙚 𝙘𝙪𝙨𝙩𝙤𝙢𝙚𝙧 𝙗𝙖𝙨𝙚.”
Behind every competition entry is a story of passion, product development and dedication to quality.
We thank Mark for sharing his experience and are excited for the judging over the next days, seeing the impressive range of products entered by butchers across the region.