A Decade Of Great Steak

22 February 2012

The 10th annual search for New Zealand’s best steak has begun with entries open for the 2012 Beef + Lamb New Zealand Steak of Origin Challenge.

This year’s competition, run by Beef + Lamb New Zealand and supported by Pfizer Animal Genetics, will name the 2012 Grand Champion, the Top Producer of the Decade and the Top Brand of the Decade.

The final will be bigger than ever as celebrity judges from the past 10 years decide the 2012 Grand Champion.

Beef + Lamb New Zealand Ltd Chief Executive, Dr Scott Champion, says this year’s contest is special as it celebrates 10 years of a competition that focuses on excellence and the production of a quality product.

“The paddock to plate competition provides an opportunity for farmers to vie for the honour of producing the best tasting steak.

“It is appropriate that we use this year’s competition to recognise success across the decade. This year will definitely be one to remember,” says Champion.

Entries are open to all farmers, retailers and wholesalers around the country who believe their product could win.

Once entries have been received each sirloin will be put through a series of tests at Carne Technologies to measure tenderness, pH, marbling, colour and cooking loss percentage. The best steaks will be selected for tasting by a panel of judges in Christchurch who will determine the final 20.

The Grand Final will be held during the Beef + Lamb New Zealand Beef Expo in Feilding on Monday 14th May, where all the winners will be announced.

The competition is supported by processors around the country including: AFFCO, Alliance Group, Ashburton Meat Processors, Auckland Meat Processors, CMP Kokiri, Ken Wilson Meats, Land Meat NZ, Ruakura Abattoir, Silver Fern Farms, South Pacific Meats, Taranaki Abattoir, Taylor Preston, Wilson Hellaby.

Background Information

The Steak of Origin challenge aims to find the most tender and tasty sirloin steak in New Zealand. It is open to beef farmers, retailers, wholesalers and foodservice.

It originated from a national carcass competition ten years ago, when a taste element has been introduced to help improve the consumer appeal of the contest.

The competition process involves an initial assessment of the sirloin steak at Carne Technologies in Cambridge. Each steak is aged for three weeks before being tested for tenderness, pH, marbling and % cooking loss. The most tender steaks reach the semi-final and are cooked and tasted by a panel of judges in Christchurch. The finalists (the top four from each of the five classes) are tasted at the Beef Expo in Feilding by top chefs and celebrities to find the most tasty and tender steak in the country.

To enter the competition or to find out more, please visit: http://www.beeflambnz.co.nz/index.pl?page=enter_the_competition_steakoforigin&m=137

ENDS

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