The chosen steaks will now be judged at the grand final at Fieldays on June 13, in Hamilton, where they will be assessed one last time by a judging panel that includes Beef and Lamb New Zealand ambassador chefs and the ultimate steak connoisseur – Gretchen Binns.
Between them, the judges will determine the grand champion and supreme brand champion.
Graham Hawkes, owner and executive chef of the Paddington Arms in Invercargill, will be head judge.
“Every year I am amazed at the level of quality of steaks we judge. The entries continue to get better and better and I can’t wait to have my taste buds tingling from all the tender steaks.
“As a chef I am constantly looking to source the best possible ingredients, so competitions like this set a benchmark for quality and helps to guide us on where to get our produce from. We forget sometimes how lucky we are in New Zealand to be able to cook with such amazing beef.”
Joining Hawkes will be some of New Zealand’s top chefs including: Andrew Clarke, Victoria Street Bistro, Hamilton; Mat McLean, Palate Restaurant, Hamilton and Harry Williams, Alpha Street Kitchen & Bar, Cambridge – with all four chef judges current or former Beef and Lamb ambassador chefs.
A fifth judge has also been added to the panel this year after Beef + Lamb New Zealand’s search for the nation’s ultimate steak connoisseur. The title went to Hamilton-based Gretchen Binns after an inspired application video which set her apart from the rest of the herd.
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 were 138 entries into the farmer classes. The brand competition had 128 entries, this competition includes two classes – Retail and Wholesale & Foodservice.
FINALISTS
CLASS 1: BEST OF BREED – EUROPEAN
Jon Knauf, Wairoa (Simmental), processed at Land Meat
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
Penny & Pete Hoogerbrug, Gisborne (Angus), processed at Wilson Hellaby
Paul Williams, Gisborne (Angus), processed at Progressive Meats
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
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
CLASS 6: BEST OF BREED – LIFESTYLE
Doug Wooderson, Te Kuiti (Hereford X), processed at Wilson Hellaby
CLASS 7: BEST OF BRAND – RETAIL
AngusPure, Otorohanga (Angus), processed at Wilson Hellaby
Firstlight Foods, Hastings (Wagyu), processed at Greenlea Premier
Westmeat Blenheim (Hereford Prime, Canterbury Angus), Blenheim (Angus), processed at CMP Kokiri
CLASS 8: BEST OF BRAND – WHOLESALE & FOODSERVICE
AngusPure, Otorohanga (Angus), processed at Wilson Hellaby
AngusPure, Te Aroha (Angus), processed at Wilson Hellaby
Cabernet Foods (Everton Dry Aged Beef), Carterton (Hereford), processed at Cabernet Foods
