Luke Leyson didn't quite realise the wild ride he was in for when he first signed up to butchery. In fact, it was supposed to be a stepping stone to a career as a chef. He's now adamant that being a butcher deserves the same 'rock-star' status as chefs get these days, that he's stopping at nothing to ensure that happens. He's represented Australian on the global meat stage, is using social media to amplify his voice and, from his corner of the world in Adelaide, is making huge strides in profiling and innovating Australian pork.