The 2015 Beef + Lamb New Zealand Steak of Origin competition has charged ahead with the announcement of the successful semi-finalists this week.
The competition, sponsored by Zoetis, seeks to find the nation’s most tender and tasty sirloin steak – and the Grand Champion title is hotly contested by farmers.
Carne Technologies has now completed scientific testing of all entries for tenderness and colour. The top 20 per cent now go through to the semi-final at Auckland University of Technology on Friday 1 May, where they will be tasted by a panel of chefs and foodwriters.
Well-known foodies Kerry Tyack and Julie Biuso, alongside 10 others, will determine which semi-finalist steaks boast the aroma, juiciness, tenderness, texture and taste needed to progress to the Grand Final.
Beef + Lamb New Zealand Ltd chief executive, Dr Scott Champion, says this stage of the competition is crucial as it ultimately highlights the paddock to plate link.
“We’re down to the real guts of the competition. Those who have made it through on technical results are put to the real test – which all revolves around our judges’ eating experience.”
The Grand Final in Palmerston North on Monday 11 May will determine who will take home the coveted Grand Champion and Supreme Brand Champion titles.
The competition is open to all New Zealand beef farmers, retailers, wholesalers and foodservice suppliers. It is supported by processing plants across the country. These include: AFFCO Moerewa, Alliance Group Ltd, Ashburton Meat Processors, Auckland Meat Processors/Wilson Hellaby, CMP Kokiri, Harris Meats, Land Meat NZ, Ruakura Meat Processors, Silver Fern Farms and Taylor Preston.
Supplied by B+LNZ Inc.