‘Steak’ Finalists Announced

‘Steak’ Finalists Announced

5 May 2011

The finalists for the Beef + Lamb New Zealand 2011 Steak of Origin Challenge, sponsored by Pfizer Animal Genetics, have been announced.

The top 20 contenders have beaten off 400 others to be named finalists after the semi-final at Addington Raceway in Christchurch today.

The 2011 finalists are:

Class 1: Best of Breed – European

Rob & Mary Ann Burrows, Culverden (Charolais), processed at Ashburton Meat Processors
Peter Maxwell, Auckland (Simmental), processed at Auckland Meat Processors/Wilson Hellaby
TD & BR O'Shea, Whangarei (Limousin), processed at Auckland Meat Processors/Wilson Hellaby
Charlie Stephens, Christchurch (Piedmontese) processed at Ashburton Meat Processors/Ellesmere Butchery

Class 2: Best of Breed – British

Robin & Jacqueline Blackwell, Inglewood (Angus) processed at Taranaki Abattoir
Tim Brittain, Otorohanga (Angus), processed at Auckland Meat Processors/Wilson Hellaby (x2)
DC & LJ Redmond, Rakaia (Angus) processed at Ashburton Meat Processors

Class 3: Best of Breed – Crossbreed & Other

Julie Eden, Gore (Dexter/Friesian X) processed at Alliance Mataura
Nigel Foster, Kaitaia (Angus X) processed at Silver Fern Farms, Dargaville
Phillip Hoskin, Pahiatua (South Devon/Friesian X) processed at Silver Fern Farms, Hastings
Kate & Paula Jordon, Blenheim (Charolais/Jersey X) processed at CMP Kokiri

Class 4: Best of Brand – Retail

Bowmont Wholesale Meats, Invercargill (Hereford Prime)
Chef’s Choice, Wanganui (Angus Pure)
Foodstuffs, North Island (Angus Pure)
Glanworth Partnership, Pahiatua (Angus Pure)

Class 5: Best of Brand – Wholesaler and Foodservice providers

Angus Meats, Christchurch (Angus Reserve)
Land Meat NZ Ltd, Wanganui (Land Meat)
Neat Meat, Auckland (Angus Pure)
Progressive Enterprises, Auckland (Countdown Finest Angus)

The next test for the top 20 will be the “public tasting” in Hamilton on 7 May at Hamilton Marist Rugby Club. Players and fans alike will have their work cut out for them, as the public tasting marks will comprise 10% of the final score.

All 20 finalists will then be taste tested by a panel of judges at the Grand Final at the Beef Expo in Feilding on May 17 to find the 2011 Grand Champion.

ENDS

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