CONDITIONS OF ENTRY & RULES –
Conditions of Entry & Rules
- Entries will only be accepted from Independent Retail Butchers/Meat Product Producers in Great Britain, and only one entry form per business.
- Meat products must be made on the premises of the retailer/producer, by the retailer or their staff.
- Small companies with or without multiple outlets may also enter. Only one entry form per outlet.
- Beef Steak entries must consist of two individually wrapped beef sirloin steaks or beef rib-eye steaks. Maximum thickness 25mm and no weight restriction.
- Sausage entries must consist of two packs, each containing 454g (1lb) of uncooked sausages. Sausages may be linked or presented individually, with no limitation on the number of sausages to the 454gms(1lb). Any meat type can be used, but the sausage must be in casings.
- Burger entries must consist of two packs, each containing 2 burgers. Any protein type can be used: Beef, Pork, Lamb, Poultry or Game.
- Beef Steak Pie entries must consist of two cooked pies labelled with weight and name description. Reheating instructions must also be clearly labelled.
- Hot Eating Pie entries must consist of two cooked pies labelled with weight and name description. Reheating instructions must also be clearly labelled. Any protein type can be used: Beef, Pork, Lamb, Poultry or Game.
- Pork Pie entries must consist of two cooked pies labelled with weight and name description.
- Cold Eating pie entries must consist of two cooked pies labelled with weight and name description.
- ‘Let’s Cook’ entries must consist of two individually packed uncooked products, labelled with the name of the product, ingredient list, cooking instructions and in a suitable container for cooking.
- Cooked Ready Meals entries must consist of two cooked products labelled with the name of the product, ingredient list, reheating instructions and recommended retail price, in a suitable container for reheating.
- All the entries must be correctly labelled and delivered in suitable and hygienic packaging.
- Products made with multiple ingredients must include an allergens list.
- Entries to be labelled on the outside of the box with ‘Battle of the Butchers’ and be delivered to the ‘Regional Food Academy, Harper Adams University, Edgmond, Newport, Telford, TF10 8NB’ on Tuesday 21st April 2026 by 4pm.
- Entries will not be returned and will be disposed of by the organisers.
- The judges’ decision will be final, and no correspondence will be entered into after the event. Evaluation forms will be made available at the Dalziel Butchers Show in Harrogate on Sunday 14th June 2026.
- All meat products must be identified by their product name on the label only and must not contain the BUSINESS NAME.
- Awards will be given for products that reach the given criteria, in overall appearance, size, colour, texture, taste and smell.
- The entry fee is £32.00 including VAT per product, payable online when entering.
- Institute of Meat or Dalziel Ltd cannot accept responsibility for any loss or damage to entries.
- All products that receive the prestigious three-star award will gain the opportunity to be crowned “Best in Category” and contend for the highly sought-after Golden Cleaver Award. These exceptional winners are invited to showcase their remarkable creations at the Dalziel Butchers Show on Sunday 14th June 2026, where a distinguished judge will determine the finest in each category. All Golden Cleaver Award Winners will be announced during the Battle of the Butchers Awards Ceremony at the show.
ENTRIES CLOSE AT 12pm on Friday 10th April 2026.
Expert judging takes place during the week of 20th April, with samples due on Tuesday 21st April 2026.
Categories to be Won
- Beef Steak Challenge
- Sausage Challenge
- Burger Challenge
- Beef Steak Pie Challenge
- Hot Eating Pie Challenge
- Pork Pie Challenge
- Cold Eating Pie Challenge
- Let’s Cook Challenge
- Cooked Ready Meal Challenge
BATTLE OF THE BUTCHERS AWARDS CEREMONY
– Sunday 14th June 2026
Celebration with all the key media – BBC and local media
- Beef Steak Challenge Winner
- Sausage Challenge Winner
- Burger Challenge Winner
- Beef Steak Pie Challenge Winner
- Hot Eating Pie Challenge Winner
- Pork Pie Challenge Winner
- Cold Eating Pie Challenge Winner
- Let’s Cook Challenge Winner
- Cooked Ready Meal Challenge Winner
Battle of the Butchers 2026
Managed and implemented by The Institute of Meat, PO Box 6404, Leighton Buzzard, Beds, LU7 6DX
Phone: 07824 413645 | Email: Danny.Upson@dalziel.co.uk
