Matt Tyquin: 2024 Australian Apprentice of the Year and Butchery’s Brightest Star

Following on from our post back in October, William Angliss Institute graduate Matt Tyquin continues to shine as a trailblazer in the butchery industry, recently being named the 2024 Australian Apprentice of the Year at the 30th Australian Training Awards in Canberra. This accolade crowns an impressive list of achievements, including his previous victories at the 2024 Victorian Training Awards and his global recognition as the 2022 World Champion Butcher Apprentice.

Beyond his technical expertise, Matt has become a passionate advocate for sustainability and the paddock-to-plate ethos, making him a standout figure in modern butchery. Speaking to his vision, Matt said, “Butchery should be recognised for what it is—a great industry that really needs more of a workforce.” His commitment to ethical and sustainable practices, combined with his exceptional craftsmanship, sets a new benchmark for apprentices across the country.

Matt’s journey began with humble roots at Ashburton Meats, where he worked under the mentorship of Paul Klooster, an alumnus of William Angliss Institute. Through the support of his mentors and the institute’s industry-aligned training, Matt has embraced a philosophy that champions transparency, animal welfare, and the importance of sourcing local, high-quality products.

His ethos resonates deeply with today’s consumers, who are increasingly prioritising sustainability in their food choices. Matt’s advocacy for butchery as a profession aligns with the growing demand for ethical practices in the industry. “Give it 110% effort, and you’ll be amazed by what you gain from your apprenticeship,” Matt encourages.

As William Angliss Institute approaches its 85th anniversary in 2025, Matt’s achievements underscore the institute’s legacy in nurturing job-ready professionals who not only excel in their craft but also contribute to shaping the future of their industries.

With his accomplishments and values, Matt Tyquin is leading a new era of butchery, proving that dedication to both skill and sustainability can elevate the trade and inspire the next generation of butchers.