LOCAL BUTCHER ON THE WORLD STAGE - DAN KLINK

When local butcher Dan Klink from Mangawhai Meat Shop stepped into the global spotlight at the World Butchers’ Challenge in Paris, it was more than just a career milestone – it was the culmination of years of dedication, creativity, and community support.

Dan’s butchery journey began right where it all still happens today: at Mangawhai Meat Shop. Starting as an apprentice at just 15, he went on to hone his craft in leading butcheries in London and Melbourne before returning to take over the family business in 2012. Since then, Dan has transformed the small-town shop into an award-winning butchery, celebrated for its sausages, meatballs, streaky bacon, and burger patties – products that have earned 20 awards over the past decade.

In 2022, Dan’s skills were recognised nationally when he was selected for the Hellers Sharp Blacks – New Zealand’s national butchery team. He joined a group of elite butchers chosen for their abilities across innovation, sausage making, boning and breaking, teamwork, and product development. That year, the Sharp Blacks took home bronze at the World Butchers’ Challenge in Sacramento, California.

Fast-forward two years, and Dan was once again selected to represent New Zealand on the world stage – this time in Paris. “To be chosen again was an absolute honour,” says Dan. “With so much talent in the New Zealand butchery scene, being asked to step up and represent the country is a real privilege."

Dubbed the ‘Olympics of Meat’, the World Butchers’ Challenge now includes 15 countries and has grown enormously since it began as a friendly Trans-Tasman competition between mates in 2011. Teams train for months in the lead-up to the event. For the Sharp Blacks, that meant meeting every six weeks at the Skills for Work training facility in Auckland to refine their strategy and performance.

Each team has three hours and thirty minutes to transform a side of beef, side of pork, whole lamb, and five chickens into a themed display of value-added products. Every element must be creative, retail-ready, and cookable – while also meeting strict judging criteria around skill, innovation, presentation, and teamwork.

Touching down in Paris in March, the team had a few days to immerse themselves in the local food culture before the main event. Highlights included a study tour of a Charolais beef farm and a Bresse Blue Foot Chicken farm, as well as a visit to Rungis International Market – the world’s largest fresh produce market.

While the team didn’t take home a trophy this year, they returned with unforgettable experiences and immense pride in what they’d achieved. Dan described the event as “one of the most exciting and fulfilling moments” of his career, and felt deeply grateful for the support of his Mangawhai team who kept things running smoothly while he was away.

Notably, Dan’s parents and his old boss from the UK were there in person to cheer him on – an experience he found incredibly special. Dan extends sincere thanks to the sponsors, including Hellers, and to the family, friends, and community who watched the Sharp Black’s progress from afar.

Back in Mangawhai, the shop continues to deliver high-quality meat and friendly service. From classic cuts to creative specialties, Dan and his team continue to serve the community with passion, care, and craftsmanship.

www.MangawhaiMeats.co.nz | www.instagram.com/Mangawhai_Meats