PHOTOS PROVIDED Some of northeast America’s best meat cutters showcased their talents at the 2026 Best Butcher Contest held in State College in early May.

STATE COLLEGE — The art and skill of meat cutting took center stage on Thursday, May 14, as 11 talented butchers and meat cutters from four states competed in the 2026 Best Butcher Contest at the Penn State Meats Lab during the Pennsylvania Association of Meat Processors (PAMP) Annual Convention.

Hosted by the Northeast Beef Promotion Initiative (NEBPI), a subcontractor to the Beef Checkoff, in partnership with the PA Pork Producers Council, the competition highlighted the craftsmanship, precision, food safety knowledge and creativity required in today’s meat industry.

Contestants completed a series of hands-on beef and pork fabrication challenges designed to test technical knife skills, merchandising ability, cutting yield and retail presentation. Competitors represented retail meat departments, butcher shops, meat processors and foodservice operations from across the Northeast region.

“Today’s competition showcased the incredible talent, dedication, and professionalism that exists within the meat industry,” said Kaitlyn Swope, Director of Marketing, Northeast Beef Promotion Initiative. “Butchers play an essential role in connecting consumers to high-quality beef products, and this event celebrates the individuals who keep that tradition and expertise alive.”

The 2026 Best Butcher Contest Grand Champion title was awarded to Ryan Sharrah from Weaver’s of Wellsville in Dover, Pa. Additional honors included:

— Runner-Up: Ryan Cushing from Vermont Livestock Slaughter and Processing Co, LLC in Ferrisburgh, Vt.

— Third Overall: Hunter Hill from Hillstead Farm in Honesdale, Pa.

Throughout the day, contestants demonstrated a strong commitment to product quality, food safety, and customer-focused merchandising while navigating timed cutting challenges in a fast-paced environment.

The contest was made possible through strong industry support, including the donation of beef subprimals by Cargill and pork subprimals by Leidy’s Premium Meats. Following the competition, all beef and pork products utilized during the event were donated to the State College Food Bank, reinforcing the event’s commitment to supporting the local community and reducing food waste.

A panel of industry judges evaluated competitors based on workmanship, sanitation, cutting accuracy, product utilization and overall presentation. Judges included representatives from retail, meat processing, Penn State Extension and national industry organizations.

“The Best Butcher Contest continues to grow because it shines a spotlight on the skilled professionals behind the meat case,” said Scott Carey, PA Association of Meat Processors, President. “These individuals combine craftsmanship, product knowledge, and customer service in a way that strengthens consumer confidence and supports the future of the industry.”

The event also provided attendees with an opportunity to engage with fellow industry professionals, students, educators and consumers while promoting careers within meat processing and fabrication.

The Northeast Beef Promotion Initiative and PA Pork Producers Council extend appreciation to Penn State, the Pennsylvania Association of Meat Processors, judges, volunteers, contestants, industry partners and sponsors who helped make the event possible.

For more information about beef promotion in the Northeast region, visit www.nebpi.org/.