Brisbane butcher claims National Sausage Kings beef crown

Beef Central, 27/02/2024

QUEENSLAND meat retailer Peter Augustus Craft Butcher claimed the beef division crown in the Australian Meat Industry Council’s National Sausage Kings competition decided over the weekend.

Peter Augustus is the retail arm of vertically integrated beef producer Stanbroke Beef, which operates cattle properties in Queensland’s Gulf region, a large feedlot near Chinchilla and a modern export beef processing facility near Grantham, west of Brisbane.

The company’s retail division operates up-market butcheries in Brisbane’s New Farm and Camp Hill, and a third site at the Pacific Fair shopping centre on the Gold Coast.

Independent butchers from New South Wales, Queensland, South Australia and Tasmania shared this year’s six National Sausage Kings crowns, presented during a glittering dinner at Twin Waters Resort on the Sunshine Coast on Saturday night.

Dane Sundy from Peter Augustus being presented with the National Sausage Kings beef award by Doug Piper from MLA. Click on image for a larger view

Judging divisions covered beef, lamb, pork, poultry, continental and gourmet sausages, plus separate categories for best butcher’s beef burger and butcher’s gourmet burger.

In the lead-up to Saturday’s National Finals, hundreds of independent butchers competed Australia-wide in regional Sausage King competitions during the back half of 2023, 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.

Burgers and sausages are judged and scored according to presentation (both raw and cooked), texture, flavour and overall liking.

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

  • Entering a tasty beef, jalapeno and vintage cheddar recipe was the winner of the Gourmet/Open sausage division, Hunt & Co Quality Meats from Bellbowrie, Queensland
  • The lamb Sausage Kings national title went to Mark on Macquarie butchery from South Hobart, Tasmania, with a spicy lamb merguez entry
  • The continental sausage division king was Robert’s Meats from Singleton in country NSW with a German bratwurst
  • Pork division National Sausage King was Swallow Drive Meats from Mt Gambier, South Australia
  • Borella Butchery from East Albury, NSW claimed the poultry division with a chicken parmy creation.

Apprentice of the Year

AMIC National apprentice of the year winner was Luke Thomas, who is serving his apprenticeship at Ashton’s Butchery, Pittsworth Qld.

Saturday night’s dinner also included the awarding of the AMIC Apprentice butcher of the Year, presented by Response Learning. The national winner was Luke Thomas, who is serving his apprenticeship at Ashton’s Butchery, in the Darling Downs town of Pittsworth. Mr Thomas was the Queensland regional finalist competing against five state other finalists across two days of judging.

Runner-up as apprentice of the year was Jordan Lowry from Western Australia.

AMIC hosted an exceptional weekend at the Twin Waters Novotel on the Sunshine Coast, showcasing the industry’s brightest talents and innovative spirit.

The weekend began with six of the finest apprentices embarking on a tour and dinner at Kilcoy Global Foods’ innovation hub, near Caboolture. This provided an invaluable learning experience, highlighting the importance of understanding the supply chain through advanced virtual reality technology.

The apprentice competition kicked off on Friday with a theory exam followed by practical tests involving lamb and pork preparation. Saturday introduced a unique Mystery Box challenge, pushing apprentices to creatively incorporate ingredients into their dishes. This task not only tested their culinary skills but also their ability to innovate and balance flavours.

Judges Robert Constable, Dominic Melrose, Trevor Hill and Doug Piper, evaluated the apprentices.

“All six competitors should be immensely proud of their work and accomplishment,” National Retail Council chair Robert Constable said.

“Their passion and willingness to learn and take on feedback is a credit to them and their employers,” he said.

National Sausage King results

Beef Sausage:

1 Peter Augustus Craft Butcher (Brisbane QLD)

2 The Corner Butcher (WA)

3 Mountain Side Meats (NSW)

Traditional Australian Pork Sausage:

1 Swallow Drive Meats (Mount Gambier, SA)

2 Nigel’s Gourmet on Tamar (TAS)

3 Marcos Fussy Meats (WA)

Poultry Sausage

1 Borella Butchery (East Albury, NSW)

2 Gympie Meat Hall (QLD)

3 Meat Matters (VIC)

Lamb Sausage

1 Mark on Macquarie (South Hobart, TAS)

2 Buckingham The Butchers (WA)

3 Premier Meats (NSW)

Continental Sausage

1 Robert’s Meats (Singleton, NSW)

2 The Corner Butcher (WA)

3 Vermey’s Quality Meats (TAS)

Gourmet/Open Class Sausage

1 Hunt & Co Quality Meats (Bellbowrie, QLD)

2 Pyrenees Premium Cuts (VIC)

3 The Corner Butcher (WA)

Best Butchers Beef Burger, presented by MLA

1 Compass Meats (Mount Compass, SA)

2: Strath Hill Butcher (VIC)

3: Nigel’s Gourmet on Tamar (TAS)

Gourmet/Open Class Burger

1 Edge Hill Butchery (Edge Hill, QLD)

2 Meat Matters (VIC)

3 Rathmines Butchery (NSW).

AMIC thanked event partners including MLA, Australian Pork Ltd, IKON Pack, Marsh Insurance, Australian Food Super, PBSAPOS, Cured Compliance, NBN Co, and Response Learning.




Your email address will not be published. Required fields are marked *

Your comment will not appear until it has been moderated.
Contributions that contravene our Comments Policy will not be published.


  1. Peter Dunn, 27/02/2024

    How does one become a Sausage King judge, that is the question?
    All of those delicious, delectable, mouth-watering offerings, and just 4 people to taste, savour, and evaluate? How unfair!!
    I have been loving sausages for over seventy years, and there are thousands more like me. We all want a go !!!!

    We’ve had the honour and pleasure of judging lots of Sausage Kings competitions in the past, including National Finals. It’s not as easy as it sounds – we judged an ‘Outback’ Queensland region competition once in Allora, where there were almost 70 entries in the one class. Now that’s dedication.

    For those who are genuinely curious, there’s often plenty of leftover samples after the judges are finished, to share with the public. Editor

Get Beef Central's news headlines emailed to you -