Stacey Waaka (of Ngāi Tūhoe), born November 3, 1995  is a world champion New Zealand rugby union player and the newest Beef + Lamb New Zealand ambassador.

One of Waaka's most notable achievements was her vital role in the epic Rugby World Cup final. In a thrilling and closely contested match, Waaka showcased her exceptional skills, determination, and resilience, helping the team clinch the coveted World Cup title. Her performance not only solidified her status as a rugby superstar but also made a huge impact on the sport’s history.

Off the field, Waaka champions the values of hard work, determination, and teamwork, inspiring young women to pursue rugby. Her commitment to her Māori heritage is apparent in her advocacy for indigenous people's rights and increased representation in sports. We see Stacey as a true wāhine toa, role model and all round Kiwi legend!

We are delighted to have Stacey on-board to help share all the “Good things” New Zealand Beef + Lamb can bring to the table and to your life…

AMBASSADOR chefs

Beef + Lamb New Zealand have been recognising New Zealand’s top culinary talent for almost three decades through their Ambassador Chef Programme. It’s their vision for kiwi chefs to value and celebrate the place of grass-fed New Zealand beef and lamb as part of our national cuisine and for the voices of their Ambassador Chefs to lead the way. 

New Ambassador Chefs are appointed every two years and in their role they will help shine a light on the New Zealand food story with inspiration, innovation, and elevation of New Zealand beef and lamb at the heart. They will help to celebrate New Zealand producers and their produce by telling the paddock to plate story through their menus.

Beef + Lamb New Zealand are proud sponsors of New Zealand’s national butchery team - the Hellers Sharp Blacks. The countdown to the World Butchers’ Challenge (WBC) has officially begun, with the culinary capital of Paris, France chosen to host the hotly anticipated event in March 2025. 

Branded by many as the ‘Olympics of Meat’, the ninth WBC will be fittingly held at Paris Arena Sud 6, part of the impressive Paris Expo Exhibition Centre, currently gearing up to host the world’s best handballers and weightlifters at the Paris 2024 Olympics. 

Trading barbells for beef come 2025, the WBC - officially hosted by Confédération Française de la Boucherie (CFBCT) - will run from 30-31 March with winners of the revered Friedr. Dick Golden Knife Trophy will be announced at a black-tie Gala dinner on 1 April. 

It is anticipated that the 2025 competition will grow from 13 teams that competed in Sacramento last year, to 18 teams. Each national team of six will be given three hours and thirty minutes to transform a side of beef, a side of pork, a whole lamb, and five chickens into a themed display of value-added cuts.

The WBC expects to host around 3,000 spectators each day with the World Champion Butcher Apprentice and Young Butcher competition taking place on Sunday 30 March and the headline World Butchers’ Challenge event running on Monday 31 March.

Follow the Beef + Lamb New Zealand social pages to keep up-to-date with the latest from the Hellers Sharp Blacks.