Fifty-three of the competition’s 266 entries have been chosen after a series of extensive scientific tests – conducted by Carne Technologies, Hamilton – based on tenderness, percentage cooking loss in weight, marbling, colour, water binding capacity and pH.
The semi-final round of judging is being held on Saturday May 26 at Auckland University of Technology, where 16 of New Zealand’s top chefs and foodies will form a judging panel to determine the top three steaks from each of the competition’s eight classes to go through to the final. Judging criteria of the cooked steak includes; aroma, taste/flavour, tenderness, juiciness and texture.
The PGG Wrightson Steak Of Origin grand final will be held in the PGG Wrightson tent at New Zealand Agricultural Fieldays at Mystery Creek on Wednesday June 13.
Competition head judge Graham Hawkes, owner and executive chef of the renowned Paddington Arms in Invercargill, has been involved in the competition for 15 years.
“This competition is the pinnacle for any beef producer, it sets the benchmark for quality produce, helping guide chefs on where their ingredients come from.
“It’s also about ensuring New Zealanders are receiving the highest quality produce. This year, we have expanded the judging panel after searching for New Zealand’s Ultimate Steak Connoisseur. We were flooded with applications and will be announcing the successful candidate this week – we believe they will be a fantastic addition to our panel,” Hawkes said.
The competition is open to all New Zealand beef farmers, retailers, wholesalers and foodservice suppliers. Farmer classes are open to New Zealand beef farmers and include six classes for the different breeds – European, British Angus, British Hereford, British Other, Crossbreed & Other and Lifestyle.
This year there have been 138 entries into the farmer classes. The brand competition has had 128 entries, this competition includes two classes -Retail and Wholesale & Foodservice.
2018 PGG WRIGHTSON STEAK OF ORIGIN SEMI-FINALISTS
CLASS 1: BEST OF BREED – EUROPEAN
Jon Knauf, Wairoa (Simmental), processed at Land Meat x 2
Peter Maxwell, Auckland (Simmental), processed at Wilson Hellaby
Hayley & Brendon Robinson, Hawera (Charolais), processed at Land Meat
CLASS 2: BEST OF BREED – BRITISH : ANGUS
Chris & Karen Biddles, Tekopuru (Angus), processed at Wilson Hellaby x 2
Tim & Kelly Brittain, Otorohanga (Angus), processed at Wilson Hellaby x2
Colin Brown, Cambridge (Angus), processed at Wilson Hellaby
Dave Fogarty, Te Aroha (Angus), processed at Wilson Hellaby
Craig Hickson, Hastings (Angus), processed at Progressive Meats x 2
Penny & Pete Hoogerbrug, Gisborne (Angus), processed at Wilson Hellaby x 2
Paul Williams, Gisborne (Angus), processed at Progressive Meats
Matt Wyeth, Kaituna (Angus), processed at Cabernet Foods x 2
CLASS 3: BEST OF BREED – BRITISH : HEREFORD
Bill Grounds, Kaitaia (Hereford), processed at AFFCO Moerewa
Dene Noonan, Auckland (Hereford), processed at Wilson Hellaby
CLASS 4: BEST OF BREED – BRITISH : OTHER
Graeme John Dyke, Pahiatua (Red Devon), processed at Progressive Meats x 3
CLASS 5: BEST OF BREED – CROSSBREED & OTHER
Colin Brown, Cambridge (Murray Grey / Wagyu), processed at Wilson Hellaby
Don Buchanan, Taumarunui (Piedmontese X), processed at Land Meat
Nick Perry, Pahiatua (Angus / Gelbvieh), processed at Alliance Levin
Katherine Robertson, Piopio (Speckle Park X), processed at Wilson Hellaby
Clem Smith, Feilding (Angus / Hereford), processed at Land Meat
Johnny Williams, Gisborne (Angus / Hereford), processed at Land Meat
CLASS 6: BEST OF BREED – LIFESTYLE
Doug Wooderson, Te Kuiti (Hereford X), processed at Wilson Hellaby
CLASS 7: BEST OF BRAND – RETAIL
AngusPure, Gisborne (Angus), processed at Wilson Hellaby
AngusPure, Kaituna (Angus), processed at Cabernet Foods
AngusPure, Otorohanga (Angus), processed at Wilson Hellaby x 2
Cabernet Foods (Everton Dry Aged Beef), Carterton (Hereford), processed at Cabernet Foods x 2
Diamond Beef NZ, Gisborne (Angus), processed at Progressive Meats
Firstlight Foods, Hastings (Wagyu), processed at Greenlea Premier Meats x 2
Harris Meats, Cheviot (Angus X), processed at Harris Meats
Lake Farm Beef, Cambridge (Murray Grey / Wagyu), processed at Wilson Hellaby
Lake Farm Beef, Cambridge (Angus), processed at Wilson Hellaby
Westmeat Blenheim (Hereford Prime, Canterbury Angus), Blenheim (Angus), processed at CMP Kokiri
CLASS 8: BEST OF BRAND – WHOLESALE & FOODSERVICE
AngusPure, Ashhurst (Angus), processed at Land Meat
AngusPure, Kaituna (Angus), processed at Wilson Hellaby
AngusPure, Te Aroha (Angus), processed at Wilson Hellaby
AngusPure, Tekopuru (Angus), processed at Wilson Hellaby x 2
AngusPure, Otorohanga (Angus), processed at Cabernet Foods
Cabernet Foods (Coldstream Beef), Carterton (Hereford), processed at Cabernet Foods
Cabernet Foods (Everton Dry Aged Beef), Carterton (Hereford), processed at Cabernet Foods x 2
Ken Wilson Meats (Natural Farm), Johnsonville (Fresian / Angus), processed at Taylor Preston
Westmeat Blenheim (Hereford Prime, Canterbury Angus), Blenheim (Angus), processed at CMP Kokiri
