THERE'S just no stopping Shaun Watson and his team at Tender Cuts in Naracoorte.
The talented crew of butchers have taken out not one, not two, but five wins out of five categories in this year's regional Sausage King Competition.
The Naracoorte business entered categories including the traditional Australian sausage, lamb, pork and poultry, as well as the newly added section called the best butcher's burger.
"We did very well to place first in all of the categories with our five different products," Shaun said.
"We entered our barbecue sausage into the traditional Australian sausage category, our lamb, feta and spinach sausage into the lamb category, our pork casalinga in the pork category, our chicken kiev with fresh parsley in the poultry section and our Coopers Ale steak burger in the best butcher's burger category."
Due to the Naracoorte butcher's high levels of success in the regional competition, Tender Cuts is now eligible to enter the State Sausage King Competition.
The winners of the State competion will be revealed this Saturday night at the Hilton Hotel in Adelaide, so Shaun and his Tender Cuts team will head up to the city for what they hope will be another big win for the local business.
"The judging for the State competition was actually one and a half weeks ago at the Central Markets in Adelaide, but the winners will be announced on Saturday night," Shaun explained.
"Hopefully we can progress through to the national competition, which will be held on the Gold Coast in February next year."
Since winning the national Sausage King traditional Australian category last year with their barbecue butchers sausages, Shaun said his business had benefitted greatly from the widespread media coverage.
"The publicity and the exposure side has been massive since February," Shaun said.
"We're still having customers from all over Australia come into the business for a try."
Shaun said his products will be up against 30 other butcher businesses from around SA on Saturday night.
"It's good to put your product up against the best and learn from the best," he explained. "You can never stop learning."
The judging criteria covered aspects such as appearance, taste, texture and cooking as well as technical aspects including whether the sausages are the same length or have air pockets.