A South Devon/Friesian X sirloin steak from Phil Hoskin in Pahiatua was judged New Zealand’s tenderest and tastiest in the 2011 Beef + Lamb New Zealand Steak of Origin competition.
Twenty finalists, carved down from nearly 400, were tasted by a panel of judges at the grand final today during the Beef Expo in Feilding.
The judging panel comprised Commonwealth Gold Medallist Alison Shanks, All Black Legend Richard Loe, food writer and television personality Julie Biuso, radio host Jamie Mackay and top chef, Graham Hawkes.
Each steak was assessed on aroma, juiciness, tenderness, texture and taste.
Head judge and chef, Graham Hawkes said the competition just keeps growing and the entries just keep getting better.
“The quality of New Zealand beef is simply the best and the entries this year were no exception,” says Hawkes.
The Grand Champion was awarded the prestigious Beef + Lamb New Zealand Steak of Origin Trophy, the original Beef Carcass shield and $5000.
The supreme brand award went to Bowmont Wholesale Meats in Invercargill with their Hereford Prime entry.
The Steak of Origin contest has been run for more than eight years on behalf of Beef + Lamb NZ .
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 and % cooking loss. The most tender steaks make the semi-final and are cooked and tasted by a panel of judges in Christchurch. The finalists (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.
The full results of the final:
Class 1: Best of Breed – European
1st: Rob & Mary Ann Burrows, Culverden (Charolais), processed at Ashburton Meat Processors
2nd: Charlie Stephens, Christchurch (Piedmontese) processed at Ashburton Meat Processors/Ellesmere Butchery
3rd: Cornwall Park, Auckland (Simmental), processed at Auckland Meat Processors/Wilson Hellaby
4th: TD & BR O’Shea, Whangarei (Limousin), processed at Auckland Meat Processors/Wilson Hellaby
Class 2: Best of Breed – British
1st: DC & LJ Redmond, Rakaia (Angus) processed at Ashburton Meat Processors
2nd: Robin & Jacqueline Blackwell, Inglewood (Angus) processed at Taranaki Abattoir
3rd: Tim & Kelly Brittain, Otorohanga (Angus), processed at Auckland Meat Processors/Wilson Hellaby
4th: Tim & Kelly Brittain, Otorohanga (Angus), processed at Auckland Meat Processors/Wilson Hellaby
Class 3: Best of Breed – Crossbreed & Other
1st: Phillip Hoskin, Pahiatua (South Devon/Friesian X) processed at Silver Fern Farms, Hastings
2nd: Nigel Foster, Kaitaia (Angus X) processed at Silver Fern Farms, Dargaville
3rd: Kate & Paula Jordan, Blenheim (Charolais/Jersey X) processed at CMP Kokiri
4th: Julia & Stewart Eden, Gore (Dexter/Friesian X) processed at Alliance Mataura
Class 4: Best of Brand – Retail
1st: Bowmont Wholesale Meats, Invercargill (Hereford Prime)
2nd: Foodstuffs, North Island (AngusPure)
3rd: Glanworth Partnership, Pahiatua (AngusPure)
4th: Chef’s Choice, Wanganui (AngusPure)
Class 5: Best of Brand –Wholesaler and Foodservice providers
1st: Angus Meats, Christchurch (Angus Reserve)
2nd: Progressive Enterprises, Auckland (Countdown Finest Angus)
3rd: Land Meat NZ Ltd, Wanganui (AngusPure)
4th: Neat Meat, Auckland (AngusPure)
On a related matter, rivtettingKate Taylor has been at the Beef Expo and is all beefed out.