Meat, from carcass to counter-ready product and ready-to-cook dish.

A fine display of craftsmanship by selected apprentice butchers from part-time education / dual learning.

During this competition, young talents demonstrate their expertise under time pressure. The tasks cover the entire process of meat preparation, from carcass to counter-ready product and ready-to-cook dish.

Competition Tasks (to be completed within 90 minutes)

• Deboning pork rib (carré)
• Trimming of a peeled shoulder blade
• Processing minced meat and bacon into 3 different quick-prep / ready-to-cook preparations

Competition Moments

• The Golden Knife 2025 (Flemish schools): Monday 29 September 2025; awards ceremony at 17:30
• Le Couteau d'Or 2025 (Walloon schools): Wednesday 1 October 2025
• Location: Inspiration Square Meat (Hall 6)

Organization

The Golden Knife & Le Couteau d'Or aim to highlight the artisanal character of the butcher’s trade, promote the craft, and give participants the opportunity to test their skills at a national level.

The National Federation of Butchers, Pork Butchers and Caterers of Belgium organizes The Golden Knife with Syntra West; Le Couteau d'Or in collaboration with IFAPME and the EFP training centers in Brussels.