Sex, religion and politics are not supposed to be raised in conversation at polite gatherings.
There’s many who would be happy for stock breeding to be added to the list.
People whoin the purebred business, have very strong feelings about the finer points of their favourite breeds and can wax lyrical about the genetics involved in breeding them.
It’s not surprising, then, that the annual Steak of Origin competition to find the best steak in the land attracts a fair bit of rivalry from beef breeders.
Imagine the consternation then, when the winner this year was not a pure beef breed but a crossbred, and a dairy cross at that.
Judges, Invercargill chef Graham Hawke, Minister of Agriculture David Carter and retired farmer and All Black legend Colin Meads (now aka Sir Pinetree), blind tasted 20 steaks. They awarded the title of Supreme Champion to a sirloin from a Piedmontese/Friesan cross entered by Catherine Withers from Rotorua who’s a dairy farmer not a beef breeder.
I’m told that good manners prevailed on the night but some breeders were a bit cross their purebred steak couldn’t quite cut the mustard in the competition.
The Steak of Origin link above will take you to the full results.
We left the Wanaka Show before the winner of the Glammies was announced and I haven’t managed to find anyone who can give me the details.
In the meantime I can report that all the samples the crowd were given to taste were delicious and bring you some photos of proceedings:
It’s a tough job but Agriculture Minister David Carter, Blanket Bay Chef Mark Sycamore and farmer and former All Black Richard Loe were coping quite well with the delicious aroma coming from the barbeque while they waited to judge the Glammies.
David, a farmer, shows he doesn’t just know how to raise good lambs, he can cook them too:
But he’s not about to swap day jobs with chef Graham Hawke:
Graham explained the cooking process to onlookers and gave his tip for succulent lamb – rest it for as long as you cook it. I’ve followed that advice since hearing him give it at the inaugural Glammies a couple of years ago and it really does make a difference to the tenderness.
The lamb entered in the Glammies was cooked for 10 minutes and not given to the judges for tasting until it had been rested for 10 minutes.
Graham is a chef at Flannagans Seafood Resaturant in Invercargill but the delicious lamb he served yesterday and this recipe show he can cook produce from the turf as well as the surf.
UPDATE: Kelvin King has left the full results in a comment below.