"The industry has seen major advancements in terms of the production of beef over the years, resulting in providing both local and global consumers a quality eating experience. The competition offers a platform to showcase this skill along with the dedication our New Zealand beef farmers have."
Entries are now open to all New Zealand beef farmers, retailers, wholesalers and food service suppliers, who can enter into one of the eight farmer or brand categories.
All competition entries are aged for three weeks before undergoing stringent scientific testing at Carne Technologies. The sirloins are tested for tenderness and eating quality including tests for pH, marbling and the percentage of cooking loss, which will determine which steaks make the semi-final.
Those steaks will be judged on aroma, juiciness, tenderness, texture and taste by a panel of culinary trained judges at the semi-final, held in Auckland on May 30. The top seven steaks from here will then go on to the Grand Final taste test.
Beef and Lamb ambassador chef and competition judge, Shaun Clouston from Wellington's Logan Brown, says the competition allows him to connect with New Zealand farmers to better tell their story.
"The quality of beef I've seen in this competition is a true testament to New Zealand beef farmers. As a chef, I believe it is important to champion our producers and being involved in this competition allows me to do just that, giving our customers a deeper understanding of the product and where it comes from," says Mr Clouston.
The 2018 competition will award both a Grand Champion, from the farmer classes, and a Brand Champion, along with the top three finalists from each of the eight classes.
Entries are now open and close Wednesday, February 14. For an entry form visit beeflambnz.co.nz or call 0800 733 466.
