The 25-year-old, who has been working at the Inglewood butcher for almost three years, won the Australian Meat Industry Council award in New South Wales last weekend for her use of beef rump and leg of lamb.
Out of these two cuts of meat she was able to make rolled roasts, mignons, a stir-fry and marinated products.
Ms Howard said she was shocked to win the award twice in a row, but said the secret to being a good butcher was simple.
‘I think creativity and a sound understanding of both butchering and cooking are key as well as presenting the products in a way that’s appealing,’ she said.
Get in front of tomorrow's news for FREE
Journalism for the curious Australian across politics, business, culture and opinion.
READ NOWMs Howard said working as a female butcher in the male dominated industry garnered mixed reactions.
‘Overall the guys are supportive. Ideas of women in male orientated careers are always changing, definitely for the positive,’ she said.
The Tuart Hill resident will qualify as a butcher later this year, which will rule her out of entering the competition for a third time.