Young butchers from across the county are being invited to pick up their knives and compete to be crowned Shropshire's Young Butcher of the Year.

Organised and supported by Cambrian Training Company the competition will this year be held at the Shropshire County Show in Shrewsbury on May 15, 2011.

Two butchery competitions will take place on the day, sponsored by Daysdrove and supported by the British Pig Executive (BPEX), and the Shropshire competition will take place between 10am and noon. 

Katy Davies, of the Cambrian Training Company, said: "We are looking for butchers 25 years and under on January 1, 2011, from across Shropshire to sign up and possibly be crowned Butcher of the Year.

"It is an exciting prospect for young people starting out in the butchery industry and we hope many of them will take part. 

"All of the meat is supplied in way of sponsorship from our prime sponsors Daysdrove, for which we are very grateful.

"The competitions will take place on the Sunday while on the Saturday there will be interactive butchery 'have a go' activities including sausage-making and brisket tying so the public can have a go. 

"To be in with a chance of scooping the title of Shropshire Young Butcher of the Year entrants need to complete a 250 word application highlighting the benefits of offering quality locally sourced Shropshire Porkers to existing customers and new customers that may be attracted as a result of butchery skills."

The winner of the Shropshire competition will face Tomos Hopkins, from Ponty Butchers, Pontardawe, Swansea, who won the Welsh Young Butcher of the year in 2009 and 2010, Gary Raeburn, from Forbes Raeburn butchers shop, Huntley, Aberdeenshire, who scooped the title in Scotland twice on the run and the winner of the Northern Ireland competition, Marc Tierney, from Clogher Valleys Meats, Clogher, Co Tyrone, who has competed in international competitions in 2004 and 2006.

Mary Hopkins, general manager at the Shropshire County Show, said: "We wanted to feature the competition at the show to promote traditional butchery skills, local butchers, locally sourced meat and the importance of local companies supporting each other and consumers support to butchers shop in an economic downturn. 

"We believe supporting the importance of traditional butchery skills to ensure the future of the industry and to promote traditional butchery as a new career path to the next generation is very important to the agricultural industry."

The application should include traditional proposed cuts, skills and cooking methods, a recipe where appropriate and photographs should be included to demonstrate the cuts and presentation techniques.

For an application form contact the Cambrian Training Company on (01938) 555205 or email katy@cambriantraining.com.