2025 National Apprentice Butcher of the Year, Tamika Banks of Malone’s Butchery, Northern Territory, showed off her value-adding and butchery skills

AUSTRALIA’S finest sausages, burgers and smallgoods took centre stage last week as 400 meat industry representatives gathered to celebrate the craftsmanship, innovation and people shaping meat retailing at the 2026 Meat Excellence Awards.

The awards incorporate the Australian Meat Industry Council’s long-standing, hugely successful National Sausage Kings competition, plus other categories for burger patties and smallgoods, plus national apprentice awards.

Hosted by AMIC in Melbourne, Friday’s awards recognised outstanding excellence across 45 categories, showcasing both traditional recipes and innovative new flavours from the nation’s best independent retail butchers and smallgoods makers.

From the next generation of talent to businesses setting the benchmark nationwide, the Awards Dinner was a memorable evening celebrating the skill, pride and passion that underpin Australia’s world‑class meat retail sector.

Winners were announced during the awards dinner sponsored by DR Johnston, and attended by industry leaders, supply chain partners and key stakeholders from across the country.

National Sausage Kings

Independent butchers from Queensland, Tasmania, New South Wales and South Australia shared this year’s six National Sausage Kings crowns, judged in six divisions covering beef, lamb, pork, poultry, continental and gourmet sausages.

In the lead-up to the national finals, hundreds of independent butchers competed Australia-wide in regional and state Sausage King competitions, submitting thousands of entries across different categories with the aim of winning a state title.

Each state title-winner advanced to the National finals, qualifying for the National Sausage Kings crowns – the ultimate sausage sizzle. Entries were judged and scored according to presentation (both raw and cooked), texture, flavour and overall liking.

Set out below are this year’s National Sausage Kings winners.

Sausage sales spike after winners announced

Beef sausage division winner Darren ‘Hanno’ Hannigan has been run off his feet since earning the national beef crown in Melbourne.

Hanno operates three busy suburban retail Hanno’s Country Butchery outlets in working class parts of Brisbane (Oxley, Park Ridge, North Maclean) employing 24 staff.

Brisbane’s Darren ‘Hanno’ Hannigan receives the National Sausage Kings beef award in Melbourne from MLA’s Doug Piper. Click on images for a larger view

While he has won some local (district level) Sausage Kings titles in the past, this was Hanno’s first major national win, having earned the right to represent Queensland in local-level competitions last year.

Beef sausage turnover has skyrocketed to more than one tonne per week through the three shops since the National Sausage Kings titles were announced a week ago. That does not include pork and other flavoured sausage sales, numbering ten varieties in total.

Metropolitan radio coverage since the awards were announced has driven new customers into the three Hanno’s stores from across greater Brisbane.

“Without doubt, this is the biggest highlight in my 38-year butchering career, and I started in my old man’s shop when I was 13,” Hanno said.

And the secret to an award winning beef sausage?

“Quality ingredients, well handled,” was his simple response.

“Consistency is important, We make sure our mincer blades are always sharp, to avoid ‘chewing’ (bruising) the meat. Producing that same quality, day-in, day-out is important. And we rely on feedback from our customers to make minor adjustments, maybe increasing or decreasing the fat content a fraction.”

“A well-made, good quality sausage is always popular – and customers are prepared to pay good money for them.”

Centralised production

An interesting feature of the Hanno’s Country Butchery business is that sausage production, mince, rissoles, corning, plus ham and bacon smoking are all centralised at the large Oxley store, with finished matrial distributed to the other two stores 10km away.

Centalised manufacture like this added further to consistency and quality control, Hanno said.

The business only discontinued boning out some carcase meat six months ago, but still does a few butts to supplement carton meat purchases. Much of the beef raw material comes via Royal Wholesaler Meats and Moco Food Services, including some JBS brands such as Beef City, Brisbane Valley Meats and others.

“Using good boxed beef brands means we get the same product, every day,” Hanno said.

The three Hanno’s shops retail the plain beef sausages (either thick or thin, medium grind, manufactured casings) for $18.99/kg or 2kg for the equivalent of $17.50/kg. Gourmet sausages are a little higher at $19.99/kg.

“We’ve tried to keep our sausage prices in check, compared with some other butchers, but raw material price rises are challenging,” Hanno said.

National Sausage Kings winners

The full list of National Sausage Kings category winners announced in Melbourne included:

National champion beef sausage: Hanno’s Country Butchery, Brisbane Queensland

Runner-up: Mickey D’s Gourmet Meats, VIC

Third: Vermey’s Quality Meats, TAS

National champion pork sausage: South Nowra Meats NSW

Runner-up: Palmerston Quality Meats NT

Third: Meat matters Butchery, VIC

National champion lamb sausage: Budd’s Butchery QLD

Runner-up: Bruce’s Meats SA

Third: Malones’ Butchery NT

National champion gourmet/open sausage: Mark and Michelle’s Meats on Macquarie, TAS

Runner-up: George’s Gourmet Meats QLD

Third: Goodward Quality Meats SA

Best Butchers Traditional Beef Burger Winner John Bain (Rumpshakers WA), pictured with Doug Piper MLA

National champion continental sausage: Goodward Quality Meats SA

Runner-up: Alpine Butchery VIC

Third: Territory Butchers NT

National champion poultry sausage: Tweed Coast Meats NSW

Runner-up: Crimea Meats WA

Third: Mark and Michelle’s Meats on Macquarie, TAS

National Burger pattie award winners:

National champion beef burger: Rumpshakers Butchery WA

Runner-up: Dobbie’s Butchery NT

Third:Collins Court Butchery SA

National champion lamb burger: Borella Butchery NSW

Runner-up: Grays’ Modern meats QLD

Third: Vermey’s Qyality meats TAS

Gourmet burger division winner Peter Harris (Lucas Brothers Butcher, Warrnambool VIC) pictured with one of the meat industry’s snappiest dressers, Harry Tancred, head of DR Johnston wholesalers.

National champion gourmet burger: Lucas Bros Butchery VIC (Mexican jalapeno brisket burger)

Runner-up: Rathmines Butchery NSW (beef with jalapeno)

Third: Nigel’s Gourmet Meats TAS (Pork belly with jalapeno).

Veteran Brisbane butcher Michael Salm, a smallgoods and smoked meats specialist, won the 2026 traditional leg ham championship crown. Beef Central, which knows a little about smoked meats, is a regular customer.

Celebrating the next generation

Another highlight of the awards night was the crowning of the 2025 National Apprentice Butcher of the Year.

The crown went to Tamika Banks of Malone’s Butchery, Northern Territory, with Natasha Fisher of Rumpshakers, Western Australia, named runner‑up.

Tamika said she was hungry for first place after competing in the 2024 National Apprentice of the Year competition – and she absolutely meant it.

This year’s apprentice finalists delivered an outstanding showcase of skill, dedication and passion over two impressive days of competition, highlighting the exceptional talent emerging across the industry.

The National Apprentice Competition was held at William Angliss Institute on Wednesday and Thursday 18-19 March, following state competitions throughout 2025 which saw more than 80 apprentices compete nationally.

The program also reflected the changing face of the industry, with five of the seven national finalists being female apprentice butchers.

AMIC also announced Luke Leyson of Schlink Smallgoods as the 2026 Smallgoods Young Achiever.

This award recognises outstanding young professionals under 35 who are making a meaningful impact across Australia’s smallgoods sector through leadership, innovation and commitment to excellence.

Industry excellence on display

AMIC chief executive officer Tim Ryan said the awards celebrated the people behind Australia’s favourite everyday meat products.

“These Awards recognise the very best sausages, burgers and smallgoods being produced in butcher shops and smallgoods businesses across the country,” Mr Ryan said.

“Behind every great product is a skilled butcher or smallgoods maker who takes pride in their craft, uses quality ingredients and delivers a product Australians love to put on their tables.”

Mr Ryan said the awards also reflected the strength and diversity of the sector, from regional family‑owned businesses to larger corporate operations.

The awards celebrate not only great products, but the businesses and people who support local communities, create jobs and play a vital role in Australia’s food supply,” he said.