Greg Egerton is part of the New Zealand Sharp Blacks team striving for its fourth consecutive title in the World Butchers' Challenge.
Mr Egerton, who was also part of last year's challenge, says the team will focus on its own efforts rather than worry too much about its rival butchers.
``We just think about what we're doing. If we do what we're doing and we can't be faulted, then we've won. That's what we tend to do each year,'' Mr Egerton said.
The competition will be held on Australia's Gold Coast on September 10.
The WBC involves teams of six: two boners, who slice up a carcass; three value-added and display butchers, who shape the meat into specific cuts; and a garnisher, who adds the finishing touches.
Each team has three hours to complete its work before a panel of judges assesses the quality of its work for butchery skill, workmanship, product innovation, overall finish, presentation and/or display.
The WBC began in 2011 as a transtasman competition, the United Kingdom first entering in 2013. France will also compete in this year's challenge.
Mr Egerton said he expected the UK, which narrowly lost to the New Zealanders in last year's WBC, would again prove stiff competition.
Newcomers France might put up a good challenge given that country's proud butchery history, he said.
``Everyone picked there is one of the best in France. They've got a longer history than us in the butchery field with the traditional charcuterie [cooked cold meats and] dried cured [meats].''
Despite going for a fourth consecutive title, the team's mindset would not change for this year's challenge. None of the competitors were entering solely to participate, he said.
``Everyone goes to win. I don't like losing - period.''
Although the Queensland venue would probably be air-conditioned, the heat could have an effect on the way competitors completed their tasks.
``It really has quite a big effect if you think about the fats in the animal.
``They soften faster, so it gets quite sloppy. The temperature, for one, is a big factor in the animal, so we have to work quite carefully.''
- Joshua Riddiford