Ray Williams and team headed for international event dubbed ‘The Olympics of Meat’
Los Alamos resident Ray Williams has been chosen as one of the participants of Butchers of America’s Team USA, joining with five other members to compete in the World Butcher Challenge (WBC) in France at the end of March. For those unfamiliar, the World Butchers Challenge is known to many as “The Olympics of Meat.”
Butchers of America is a team of butchers that was assembled primarily to compete in the WBC, which started approximately 20 years ago, between Australia and New Zealand. Over the years, the competition grew to incorporate teams from many other countries. This year’s challenge will be held in Paris and will have 18 countries participating.
“I became involved in the WBC in 2022 when the competition was held at the Golden 1 Center in Sacramento,” said Williams. “I reached out to the team, and they needed help. I assisted with a couple of practices, and I was the floor manager for the WBC.
“Having been given the opportunity to hang carcasses in an NBA arena was an opportunity of a lifetime. I thought I knew a lot about butchery, but with my experience in the ’22 event, I realized there are so many ways other countries do things that it was a great learning experience for me.”
Williams began his long career in butchery at the age of 14 when he was invited to a local custom-exempt butchery in Lompoc with a bunch of other Future Farmers of America (FFA) kids to help process chickens for the Santa Barbara County Fair.
“I was the only one who showed up,” he said. “I spent the weekend with the butcher, Steve Greco, and his family, and at the end he liked the way I worked and offered me a job.”
A custom-exempt butchery is an establishment where you take animals you’ve either raised or purchased to be slaughtered and processed.
“I worked for Steve every summer until I was 18, and then I worked for him full-time,” Williams said. “When I was 19, I started working at the Vandenberg Commissary and worked there for 12 years, ending up being the meat manager. From there I went to work at the Federal Correctional Complex in Lompoc. I was a cook foreman for two years and then moved on to be the vocational training instructor, teaching butchery to out-custody inmates, where I still work. I have been there for 10 years.”
Williams has considered the job very rewarding.
“I consider this a dream job because I have the opportunity to teach inmates a skill they would not normally have the opportunity to acquire. It is a very fulfilling career,” he said. “In my classes I teach slaughter, carcass breakdown, retail cuts, sausages, and further processing like curing hams and bacon. It is the last meat program in the Bureau of Prisons.”
Because of his experience and the fact that a number of the participants in the 2022 challenge weren’t returning for this year’s competition, Williams decided to try out for the team.
“It was a nationwide tryout, and the winners were narrowed down to 40,” he said. “Initially I had to submit a video and a bio, and then there were additional videos and questions to be answered, and the number was whittled down to 10. The last 10 of us had to go to Sacramento and compete on stage in front of an audience at the Farm to Fork Festival. Historically, butchers don’t like to reveal their methodology in public. From those final 10 contestants, they chose five of us to be on Team USA to join the one remaining team member.”
However, with that position earned comes the responsibility to raise money.
“The final team of six has to raise $10,000 each to cover costs. As the old saying goes, ‘The cutting is the easy part – the fundraising is the hard part,’” Williams said in jest. “The Los Alamos Men’s Club donated to my efforts for fundraising and I was able to reach my goal.
“Brad and Debra Vidro held a fundraiser at Maker’s Son in Los Alamos, and the community came out in full force to support my efforts. My mother, Shirley Williams, has also helped at every turn, along with my wife, Wendy, and our three children, Anna (age 17), Adam (age 16), and Miranda (age 12). And as co-owner of Whisky Bent BBQ, a catering service, I would like to thank the Rice guys for all their help fundraising. The entire community of Los Alamos has really backed me up, and I am most grateful for all their support.”
Butchers of America’s Team USA will be competing on March 30 and 31 with teams from Australia, Belgium, Brazil, Canada, France, Germany, Great Britain, Iceland, Italy, New Zealand, Romania, and Spain.
“It’s going to be pretty wild,” said Williams. “We have three hours and 30 minutes to break down half a cow, half a pig, a whole lamb, and five chickens. Every item is to be processed and displayed with a detailed recipe on how to cook it. The cuts you see in a grocery store are totally unlike what you will see in this competition because they are very innovative. The final display has to also include visually artistic features in the presentation, which you wouldn’t find in any grocery store.”
Williams said the competitors will be working in front of some watchful eyes.
“During the competition, judges walk around checking for safety, sanitation, teamwork, proper use of the equipment, and final display,” he continued. “The judges then pick one item of each protein from each country, which will be cooked according to the attached recipe by French chefs and ultimately judged.”
Williams said the winning team in the competition will get a trophy and bragging rights, but many more will gain benefits from the event.
“On April 1 everyone will attend a gala dinner put on by the WBC. All the meat from the competition is donated by WBC to be distributed to local food banks,” he said.
“Participating in this event is beyond my wildest dreams; being in Paris, butchering in front of a crowd, I know it will be an amazing experience, one to remember for a lifetime.”
Anyone wishing to donate to the Williams and the team can visit www.butchersofamerica.org to purchase merchandise and knives that are used exclusively in the competition. Just mention in the comments section, “Ray sent me.”
