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Best sirloin steak in the land

succulent sirloin steak

Is this the best sirloin steak in the land? Just over a week ago, this particular specimen tasted pretty damned delicious to me and I put it through to the finals of the Beef & Lamb New Zealand Steak of Origin Grand Final. I’ll never know if this steak took the top spot, but I can tell you that the winner was an Angus sirloin from the farm of Forbes and Angus Cameron in Ashhurst. You may be wondering if Angus is the magic word here, but no, there were Hereford/Shorthorn, Red Devon, Piedmontese X, Aubrac and Simmental, among other breeds, in the finals. The steaks were judged on aroma, juiciness, tenderness, texture, and, of course, taste. Celebrity judge Lauraine Jacobs said, “We judge the steaks blind, we don’t know whose steak it is and we don’t even know the breed. We’re looking at succulence. You put a piece of steak in your mouth and the flavour goes on and on. Forbes and Angus Cameron are former winners of the Glammies competition, too. New Zealand Beef & Lamb put on an annual Steak of Origin competition, and they also put on a Glammies competition where the best lamb is judged. These farmers must be doing something amazingly well on their farm.”

 

For more information and photographs

http://www.beeflambnz.co.nz/index.pl?page=steak_of_origin_news&m=628

 

succulent sirloin steak
Succulent sirloin steak

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2015 BEEF + LAMB NEW ZEALAND STEAK OF ORIGIN FINAL RESULTS

Grand Champion: Forbes & Angus Cameron, Ashhurst (Angus)
Processor of Grand Champion: Land Meat

Supreme Brand Champion: Countdown North Island (Countdown Angus) (Angus) – Takapoto Angus
CLASS 1 – BEST OF BREED: EUROPEAN
1st: Tony Partridge, Leeston (Simmental), processed at Ashburton Meat Processors
2nd: Tony Partridge, Leeston (Simmental), processed at Ashburton Meat Processors
3rd: Jon Knauf, Wairoa (Simmental), processed at Land Meat
4th: Malcolm Entwisle, Te Kauwhata (Aubrac), processed at Ruakura Meat Processors

CLASS 2 – BEST OF BREED: BRITISH
1st: Forbes & Angus Cameron, Ashhurst (Angus), processed at Land Meat
2nd: John & Joss Bayly, Paihia (Angus), processed at AFFCO Moerewa
3rd: Alistair Sharpe, Waihi (Angus), processed at Auckland Meat Processors/Wilson Hellaby
4th: Karen & Bob Schumacher, Inglewood (Red Devon), processed at Land Meat

CLASS 3 – BEST OF BREED: CROSSBREED & OTHER
1st: Tom Savage, Gisborne (Hereford/Shorthorn), processed at Land Meat
2nd: Ian Grogan, Feilding (Angus/South Devon), processed at Land Meat
3rd: Don Buchanan, Taumarunui (Piedmontese X), processed at Land Meat
4th: Forbes & Angus Cameron, Ashhurst (Angus/Salers), processed at Land Meat

CLASS 4 – BEST OF BRAND: RETAIL
1st: Chef’s Choice (AngusPure) (Angus) – Rangitatau Trust
2nd: Bowmont Wholesale Meats (Hereford Prime) (Hereford) – Waikaka Station
3rd: Countdown South Island (Countdown Angus) (Angus) – Pendarves
4th: Bowmont Wholesale Meats (Hereford Prime) (Hereford) – Waikaka Station

CLASS 5 – BEST OF BRAND: WHOLESALE & FOODSERVICE
1st: Countdown North Island (Countdown Angus) (Angus) – Takapoto Angus
2nd =: Angus Meats (Angus Reserve) (Angus) – D.A. & K.A. Winchester
2nd =: ANZCO FOODS (Riverlands) (Angus) – G.A. Brasell
4th: Lake Farm Beef (Angus) – Lake Farm

Steak of Origin Background Information:
The Steak of Origin challenge aims to find the most tender and tasty sirloin beef steak in New Zealand. It is open to beef farmers, retailers, wholesalers and foodservice suppliers. It originated from a national carcass competition, when a taste element was introduced to raise consumer awareness of the qualities of beef steak.

The competition process involved an initial assessment of the sirloin steak at Carne Technologies in Cambridge. Each steak is aged for three weeks before being tested for tenderness, pH, marbling and % cooking loss. The most tender sirloin steaks reach the semi-final and are cooked to medium rare in a neutral flavoured oil without seasoning, before being tasted by a panel of judges comprising foodwriters and chefs. The finalists (the top four from each of the five classes) are tasted at the Grand Final by a panel of judges to find the most tasty and tender steak in the

country, otherwise known as the Grand Champion. The judging criteria includes aroma, texture, flavour, tenderness and juiciness. The processor of the Grand Champion also receives an award as does the Supreme Brand Champion – winner of Class 5 – Best of Brand: Wholesale & Foodservice.

Manawatu Beef Dish of the Year Background Information:
The competition, run by Beef + Lamb New Zealand, invited customers to judge participating restaurant’s selected beef dishes on tenderness, visual presentation, the degree of cooking, taste and overall dining experience. Every time an evaluation form was submitted, diners went in the draw to win a voucher to spend at any of the competing restaurants.

2015 Manawatu Beef Dish of the Year: Nero Restaurant

2015 Manawatu Beef Dish of the Year Runner-Up: Amayjen The Restaurant

The 2015 participating restaurants were:
Aberdeen on Broadway
Amayjen The Restaurant
Bethany’s
Crave Restaurant
Hana Mizu Ki Restaurant
Jimmy Cooks @ The Copthorne Hotel
La Patio @ Hotel Coachman
Nero Restaurant
Nosh @ Distinction Hotel
Petit Dejeuner
Table 188 Kitchen & Bar
The Brewer’s Apprentice
The Strong Room

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