About Ontario's Finest Butcher Competition

Ontario's Finest Meat Competition is a prestigious event that celebrates the exceptional quality and craftsmanship of Ontario's butchers. Organized by Meat & Poultry Ontario, this competition brings together talented butchers  from across the province to showcase their skills. 

Competitors begin by showcasing their technical knowledge and knife skills in an Elimination Round and the top four will proceed to the finals round in October. Our finalists will participate in a 30 minute  competition to show-off their charming and creative selves, thinking quick on their feet, and adding value to an undisclosed protein. The winner will be announced LIVE following the competition.

2024 Registration has closed!

2024 Registration - Manual Form

Competition Rules

Highlights from 2023's 
Ontario's Finest Butcher 
Competition

THE JUDGES

Meet our esteemed judges!

Troy Spicer, Fanshawe College

Troy Spicer's journey in the culinary world began at the age of 15, working early mornings in a retail bakery. Over the next decade, he honed his skills in the bakery industry before branching out into institutional cooking and catering. His passion for butchery was sparked during culinary school, leading him to earn certifications as a Cook 415A, Retail Meat Cutter 245R, and Nutrition Manager. With expertise in butchery, baking, and cooking, Troy now shares his wealth of knowledge as a culinary studies, nutrition, and butchery instructor at Fanshawe College.

Stefan Seher, Handtmann Canada

Stefan Seher embarked on his butcher apprenticeship at just 16, kickstarting his career at a local, family-owned butcher shop in Germany. Completing his apprenticeship, Stefan sought to broaden his horizons in Canada. Over the past 20 years, he has accumulated extensive experience in the meat industry, working with renowned companies like Ashburn Foods/Siena Foods and Schneider Foods/Maple Leaf Foods. Since 2018, Stefan has been the Manager of Application Technology at Handtmann Canada, where he assists Sales and Technical Managers nationwide in selecting and implementing the best processing solutions for their customers across various sectors.

Mario Henry, The Yes Group

Mario Henry has over 35 years of experience working in the meat processing and poultry industries in Canada and the Caribbean. He started working in meat processing in 1988 as a plant manager in the family owned pork processing plant, Town & Country Farms in Milton, Ontario, specializing in the processing of BBQ hogs. Also operated a sausage kitchen and store where award winning products were sold. Mario’s interest and expertise in the meat industry led him to serve as a member of the board and then as president of OIMP, now known as Meat & Poultry Ontario from 2003 to 2005. His experience also includes his work as a sales representative with laser manufacturer Spectra-Physics Canada, in the company’s agricultural division. In 2011 Mario joined the Yes Group in Markham, Ontario as Product Specialist and Business Development Manager. The Yes Group sells ingredients and meat processing equipment to the meat and poultry industries in Canada. Customers include large meat processing plants as well as owner operated butcher stores and abattoirs. In his role, Mario has been instrumental in creating new business opportunities, including the start-up of new entrepreneurs getting into the meat processing business.

Steivan Christian Canclini, Reiser Canada

Steivan Christian Canclini is a meat and alternative protein expert, instructor, consultant, and trainer with over 35 years of experience in the agribusiness and food sector. He grew up in Switzerland and he graduated with a degree of economics, agriculture and commerce, and also has a Masters of Meat Science and Technology. He is dedicated to the study and development of good practices with livestock, hygiene processes, meat handling, meat, and alternative protein product development. He has exposed himself to many jobs in Switzerland, Germany, Canada, Israel, and Columbia relating to good livestock practices, hygiene processes, meat handling and meat product development. 

2024 Event Sponsors