Throughout history, the skilled craft of the butcher has been essential to human survival. In early civilizations when foodborne diseases were claiming lives, it was the butcher with their precise tools and keen skills who warded off death. This vital craftsman became a fixture in every town across America. Today, there are thousands of people who continue this noble tradition but only a select few with the right expertise can be considered a “Master Butcher.” Now, for the first time comes an extreme, high-stakes competition where best-in-class butchers battle in a showdown designed to put their knowledge, strategy and technique to the ultimate test. With their sharp knives and even sharper skills, these butchers carve their way through painstaking challenges, use their expert talent to adapt to historical twists, and reveal the fascinating secrets of the butcher’s world.
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Four expert butchers bring the sharpest blades to slice through this demanding, first-of-its-kind test of skill. First, the butchers must break down an entire deer using only a traditional flint knife. With the clock ticking, the competitor with the least number of acceptable retail cuts is eliminated. The remaining three must cut steaks using only a skill hones in butcher--eyeballing the thickness without a ruler. The two competitors left standing move on to the final round to face off against a surprise beast: wild boar. Which butcher will yield the most meat value from this monster, be crowned the Butcher Champion and take home $10,000?
Four Butchers stuff their way through the first round of competition where they must fill the inside of a turkey with several layers of other smaller birds. They race each other to break down and grind beef to make burgers of various weights without using a scale. Only two butchers advance to the final round where they take on an Opah. Only one can impress the judges and emerge as The Butcher Champion and take home the $10,000 prize.
Four skilled butchers battle to showcase their sharp knives and keen talent in this first-of-its-kind, high-stakes meat competition. First, the butchers must break down a massive side of bison using only a traditional Native American weapon–the tomahawk. It’s a race against the clock as the competitor with the fewest number of acceptable retail cuts is sent home. The remaining three must produce sausages to an exact size using only a talent unique to butchery–eyeballing the length without the use of a ruler. Only two advance to the final round to take on a baffling monster fowl: an Ostrich. Whichever craftsman can produce the most value from their ostrich cuts will earn the title of Butcher Champion and bag the $10,000 prize.
Four expert butchers must break down an entire side of beef without the use of power saws; the remaining three must cut three pounds of bacon by eyeballing the weight without a scale; only two butchers advance to the final round.
Four butchers must break down a pig using an old-school hog splitter; the remaining three are tasked with cutting steaks and eyeballing to weight without a scale; the final two advance to the final round where a mystery beast is revealed.
Throughout history, the skilled craft of the butcher has been essential to human survival. In early civilizations when foodborne diseases were claiming lives, it was the butcher with their precise tools and keen skills who warded off death. This vital craftsman became a fixture in every town across America. Today, there are thousands of people who continue this noble tradition but only a select few with the right expertise can be considered a “Master Butcher.” Now, for the first time comes an extreme, high-stakes competition where best-in-class butchers battle in a showdown designed to put their knowledge, strategy and technique to the ultimate test. With their sharp knives and even sharper skills, these butchers carve their way through painstaking challenges, use their expert talent to adapt to historical twists, and reveal the fascinating secrets of the butcher’s world.
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