Judging during the 2025 National Sausage Kings finals held in Launceston on the weekend

WESTERN Australian independent retailer The Corner Butcher claimed the coveted beef division crown in the Australian Meat Industry Council’s National Sausage Kings competition decided in Launceston, Tasmania last weekend.

Independent butchers from New South Wales, Queensland, South Australia, Western Australia and Tasmania shared this year’s six National Sausage Kings crowns, presented during a glittering dinner in Launceston’s Country Club on Saturday night.

Judging divisions covered beef, lamb, pork, poultry, continental and gourmet sausages, plus separate categories for best butcher’s burger. The night also crowned the AMIC Butchery Apprentice of the Year for 2025.

In the lead-up to Saturday’s National Finals, hundreds of independent butchers competed Australia-wide in regional and state Sausage King competitions during the back half of 2024, submitting thousands of entries across different categories with the aim of winning a state title.

Each of the state title-winners advanced to Saturday’s National finals, qualifying for the National Sausage Kings crown – the ultimate sausage sizzle. Entries were judged and scored according to presentation (both raw and cooked), texture, flavour and overall liking.

Talent from around the country came together to celebrate the achievements of Australia’s brilliant apprentices, and independent local butchers during the event.

Expansion for beef division winner

This year’s National Sausage Kings beef division champion, WA’s The Corner Butcher has been an enthusiastic supporter of the competitions since 2012, claiming previous national Sausage Kings crowns in 2017, 2018 and 2020, and numerous state titles along the way. The business entered the AMIC Sausage Kings Hall of Fame in 2020.

Milan Matutinovich from WA’s The Corner Butcher collects his 2025 National Sausage Kings beef division award

Corner Butcher principal Milan Matutinovich operates a busy retail outlet in the Perth suburb of Morley, and is about to open a second retail site in Middle Swan, in the bustling wine region of Swan Valley around Easter time.

Asked what the secret was to a good snag, Mr Matutinovich said it was the combination of good raw material, and the skill and care in the manufacturing process.

“Consistency and quality are the keys. The sausages we enter in these competitions are exactly the same as those that we sell each day out of the cabinet,” he said. “It’s like anything – you have to love what you do, and have that relationship with your customers.”

Sausages sold in The Corner Butcher retail for $22/kg, but walk out the door at that price. Long gone are the days of the $5/kg ‘mystery bags’ that existed in the industry years ago.

At any time, there is a range of up to 15 premium sausage flavours in the cabinet at The Corner Butcher.

“A well-made, good quality sausage is always popular – and people are prepared to pay good money for them,” Mr Matutinovich said.

“We use good natural casings, but all the ingredients used in producing a quality sausage have gone up in price – the meals, the casings, the flavourings and the protein itself, whether it be beef, lamb or pork,” he said.

While The Corner Butcher does buy some carton beef from JBS (Dr Johnston) to fill high demand for BBQ and grilling cuts – using mostly Great Southern, Pinnacle and Little Joe (when it is available) – the shop also has a close carcase beef supply relationship with three or four nearby cattle producers, producing high quality yearling MSA beef around Esperance, Pinjarra, Hyden and Harvey.

“Presently we are using 10-12 bodies a week through the Morley shop, but with the launch of our new shop at Middle Swan, we’re anticipating growing carcase beef demand to 25 or 30 bodies a week,” Mr Matutinovich said.

Service kills are carried out V&V Walsh, DBC and Borello’s, depending on the location of the farm of origin.

Other National Sausage Kings winners

Other regional and metropolitan butchers to share the major national Sausage Kings category wins on Saturday night included:

• Claiming the Lamb/Open Class National Sausage King crown with a Mexican Lamb, Jalapeno and Cheddar creation was Rollbusch Quality Meats, SA
• The National Poultry Sausage crown went to Marsh Butchery, Cairns, QLD, with a butter chicken and cashew creation
• Snagging the National Pork Sausage crown was Butchers of Noosa, QLD with their English Pork Sausage recipe
• A venison, jalapeño & feta entry earned the Gourmet/Open national sausage king crown for Perry’s Quality Meats, Tasmania
• The nation’s best continental sausage was from NSW state representative South Nowra Meats, with a Pork Fennel Chilli and Garlic creation.

Apprentice of the Year

Saturday night’s AMIC dinner also included the awarding of the AMIC Apprentice Butcher of the Year title.

National Apprentice of the Year for 2025 was Lewis Lack, from Water’s Butchery in Queensland, with Jesse Anderton from Fussy Meats in Western Australia runner-up.

The Apprentice of the Year competition included a practical challenge, breaking down a lamb and pork carcase, a theory exam, and a mystery box – where the apprentice butchers were challenged to create a range or showcase value-added products, using top quality local ingredients and proteins. This task not only tested their culinary skills but also their ability to innovate and balance flavours.

Lewis will receive $1000 in prize money and an all-expenses paid trip to Paris where he will join a study tour and attend the World Butchers Challenge. The National AMIC Apprentice of the Year title is sponsored by Wedderburn.

2025 AMIC apprentice of the year Lewis Lack, from Water’s Butchery in Queensland, receives his award

Best Butchers Burger

In separate competitions run alongside the Sausage Kings, three of Australia’s best butchers’ burgers were also saluted on Saturday:

• Best Butchers Beef Burger came from Rumpshakers Butchery in WA, with its Korean BBQ Burger
• Best Butchers Lamb Burger was a Drovers Lamb creation entered by Bermuda Butchery and Deli on Queensland’s Gold Coast
• Best Butchers Gourmet/Open Class Burger came from McLoughlin Butchers, WA for its Cheese Bacon & Beef Crumbed Rissole.

Federal Ag minister Julie Collins address Saturday night’s dinner in Launceston

AMIC’s retail business general manager, Stuart Fuller, said this year’s National Retail event was very successful.

“AMIC was honoured to have Federal Agriculture and Small Business Minister Julie Collins speak and present an award on the evening. The points she raised in her address were topical, relevant and well received by the attendees. We thank the Minister for her time and valuable input to industry issue solutions.”

“To have butchers from vast and diverse points of Australia, be it metro and regional attend the event reflects the passion within our sector. This year’s flavour combination varieties are again a testament to our AMIC Members who continue to serve customers across the country, day-in day-out, with an exceptional range, quality, customer service and point of difference. We encourage all Australians to always Love their Local Butcher,” Mr Fuller said.

“To be a Sausage King or Best Butchers Burger Winner or placegetter is most prestigious.

AMIC was proud to stage this annual competition on behalf of our retail members as it rewards them for their outstanding work while also delighting the public with a range of well-made, flavoursome sausages and burgers,” he said.

• AMIC’s event partners and sponsors included MLA, IKON Pack, Marsh Insurance, Australian Food Super, PBSAPOS, Cured Compliance, Wedderburn and MINTRAC.