Butchery graduate named Australia’s Apprentice of the Year 

Matthew Tyquin, a butchery trainee who graduated from William Angliss Institute in the CBD, has been named the 2024 Australian Apprentice of the Year at the Australian Training Awards (ATA).

While Mr Tyquin originally had other plans for his career path, his ultimate decision to become a butcher is one that has already proven to have paid off following his successful apprenticeship.  

The ATA Gala Ceremony held on December 6 honoured apprentices for their exceptional contributions to the vocational education and training sector, with Mr Tyguin emerging a winner.  

But this wasn’t the first award he has claimed during his apprenticeship, during which he was enrolled in a Certificate III in Meat Processing Retail Butcher and employed at Ashburton Meats. 

The graduate was already named Victoria’s Apprentice of the Year and People’s Choice Winner at the 2024 Victorian Training Awards on August 30, 2024. 

He was also named the World Champion Butcher Apprentice at the 2022 World Butchers Challenge – considered the Olympics of butchery – held in the USA, where he competed against others from around the globe. 

He has also been appointed to the Australian Butchers’ Guild Ambassador Program and promoted to manager at work, by his employer Ashburton Meats. 

His success comes off the back of the unwavering dedication, skills and passion for the butchery trade he displayed during his training at William Angliss Institute, which celebrates 85 years of education in 2025.

“During my apprenticeship, I was primarily based at my workplace, being able to have one-on-one personalised lessons with my trainer Peter O’Rourke from the Institute,” Mr Tyquin told CBD News.

He said that he had been keen to adopt the “paddock-to-plate” philosophy, and had become a strong advocate for animal sustainability and promoting ethically-sourced meat to customers. 

“I think it is important for the consumer to know exactly where their food comes from and how they have been looked after,” he said, adding that winning his latest award had felt “surreal”.    

“To be considered the best among so many other talented and decorated apprentices is such an honor,” he said. “This award rounds off my apprenticeship and highlights what an incredible journey it has been.”

But Matthew’s adventure was not always straightforward. 

Born in South East Melbourne, he was introduced to butchery at the age of 15 when working as a “clean-up kid” at a local butcher shop before deciding to take on a Bachelor of Biomedicine at La Trobe University.

“I initially was working part-time at Ashburton Meats butcher shop,” Mr Tyquin said.  

“Working there, I was able to see firsthand behind the scenes of what the butchery trade was all about.” 

Two weeks after completing his studies, Matthew realised his passion wasn’t in the science lab, but instead in the craftsmanship of butchery. •