PGG WRIGHTSON STEAK OF ORIGIN SEMI-FINALISTS ANNOUNCED

15 MAY 2018

PGG WRIGHTSON STEAK OF ORIGIN SEMI-FINALISTS ANNOUNCED
Beef + Lamb New Zealand Inc are one step closer to naming the country’s most tender and tasty steak for 2018 as the semi-finalists of the PGG Wrightson Steak of Origin Competition are announced today.
Of the competition’s 266 entries, 53 are being sent through to the semi-finals after a series of extensive scientific tests – conducted by Carne Technologies, Hamilton – based on tenderness, % 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 is 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,” says Hawkes.
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.
The competition is supported by the following processing plants; AFFCO, Alliance Group, Cabernet Foods, Harris Meats Cheviot, Land Meat NZ, Progressive Meats, Taylor Preston and Auckland Meat Processors / Wilson Hellaby.

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