This includes a live cooking demo that will show attendees how to cut lamb meat, led by a selection of young European butchers who were distinguished as part of the International Competition for Beginner Butchers. Michelin-star chef Miguel Ángel de la Cruz will participate by preparing innovative recipes with the various cuts provided by the butchers, the goal being to encourage attendees to use non-traditional cuts of lamb.
There will also be a beef-cooking demo with a focus on highlighting unique cuts of beef which are ideal for grilling. The owner of the Iriguibel Butcher Shop, in Navarre, and Basque Culinary Center professor Mikel Zeberio will lead this activity.
A competition, now in its second edition, will be held to find the Best Innovative Processed Meat Product, and the panel of judges will comprise leading chefs, butchers and journalists. It will be led by well-known food critic and journalist José Carlos Capel.
There will also be a roundtable discussion addressing Europe’s meat industry entitled “Butchers in the 21st Century.” With regard to the latter, industry leaders will offer an interesting and thought-provoking discussion.