Māori Butchers Secure Major Honours at 2026 National Butchery Awards

Māori butchers have demonstrated exceptional craftsmanship at the 2026 National Butchery Awards, with several key practitioners securing major titles during the annual competition. The event, which has run for more than two decades, saw 24 of the country's top butchers and apprentices compete in a rigorous two-hour challenge involving technical boning, trimming, and preparation. Twenty-four-year-old Mya Wilson-Hiraka, who hails from Opononi, was a standout performer, winning the Emerging Talent award. Te Ao Māori News reports that Wilson-Hiraka, who previously won Best Pork Product at the last event, prepared 21 distinct products from a pork shoulder, lamb leg, beef rump, and two chickens. She credited her success to meticulous planning and noted that her skills are frequently used to support her whānau and marae, particularly when preparing meat for tangihanga. Following her win, she has set her sights on the 2028 World Butchers’ Challenge in Brisbane. In the Master Butcher Challenge, the team of Luka Young, Bryce Gyde, and Calum Sutherland achieved a significant clean sweep. The trio won the overall Master Butcher title along with awards for Best Display, Best Beef Product, and Best Lamb Product. Young noted that the victory was particularly meaningful after a narrow loss the previous year, highlighting the hard work the team put in to return to the top of the podium. Competition judge Corey White, a New Zealand Butcher representative, observed that Māori representation in the competition arena is on the rise. He told Te Ao Māori News that while Māori have always been a cornerstone of the meat industry, seeing more indigenous butchers entering and winning national competitions is a highly positive trend for the trade. The judging criteria this year placed a high priority on technical precision and sustainability through waste minimisation.