steak Of origin
Far North steak named best in NZ
A Limousin/Angus steak from Whangarei has beaten off 400 entries to be named the nation’s tastiest steak in the 2010 Meat & Wool New Zealand Steak of Origin.
Sisters, Kathy Child and Yvonne Hill’s steak was crowned winner after a fiercely-contested final tasting by BMX World Champion, Sarah Walker, ex-All Black and host of Live sport’s On the Field, Richard Loe and Jamie Mackay, of Radio Sport and Newstalk ZB’s The Farming Show, together with top chefs Hester Guy and Graham Hawkes.
The Steak of Origin, sponsored by Pfizer Animal Genetics, is in its eighth year and champions the pinnacle of New Zealand’s home-produced beef.
Sarah Walker says she was thrilled to be a judge. “I’d never turn down a chance to eat the best steaks in the country! They all tasted brilliant; it was hard to select a winner,” she says.
The Grand Champion sisters have taken home the Meat & Wool New Zealand Steak of Origin trophy, the original competition shield reinstated after its use from 1949 – 1999, and a cheque for $6,500.
The Supreme Brand Award went to Chef’s Choice in Wanganui with their AngusPure steak.
The winning Processor was awarded to Auckland Meat Processors.
The full results of the final are as follows:
CLASS 1: BEST OF EUROPEAN BREED
1st: Tony & Glennis Thompson, Waipukurau (Simmental) processed at Silver Fern Farms, Hastings
2nd: Natalie & David Roberts, Whangarei (Limousin) processed at Auckland Meat Processors/Wilson Hellaby
3rd: Peter & Sue McWilliam, Masterton (Gelbvieh) processed at Taylor Preston/Ken Wilson Meats, Wellington
4th: John & Sarah Hammond, Kaitaia (Simmental) processed at Silver Fern Farms, Dargaville
CLASS 2: BEST OF BRITISH BREED
1st: Forbes & Angus Cameron, Ashhurst (Angus) processed at Land Meat NZ Ltd, Wanganui
2nd: Tim Wilding, Parnassus (Angus) processed at South Pacific Meats, Christchurch
3rd: Chris & Karren Biddles, Te Kopuru (Angus) processed at Auckland Meat Processors/Wilson Hellaby
4th: John Morrison, Marton (Ezicalve Hereford) processed at Taylor Preston/Ken Wilson Meats, Wellington
CLASS 3: BEST OF CROSSBREED & OTHER
1st: Kathy Child & Yvonne Hill, Whangarei (Limousin/Angus X) processed at Auckland Meat Processors/Wilson Hellaby
2nd: Mike van der Hoeven, Te Awamutu (Hereford/Wagyu X) processed at AgResearch, Ruakura, Hamilton
3rd: Colin Brown, Cambridge (Piedmontese/Simmental X) processed at AgResearch, Ruakura, Hamilton
4th: Clem Smith, Eketahuna (Murray Grey/Angus X) processed at Land Meat NZ Ltd, Wanganui
CLASS 4: BEST OF BRAND (RETAIL)
1st: Magills Butchery, Te Awamutu (Hereford Prime) from Graelyn Farms
2nd: Ellesmere Butchery, Leeston (Piedmontese) from farm of Charlie Stephens
3rd: Harris Meats, Cheviot (Angus X) from farm of Rex Miller
4th: Chef’s Choice, Wanganui (AngusPure) from farm of Nikki Williamson and Rob Purdie
CLASS 5: BEST OF BRAND (WHOLESALE AND FOODSERVICE)
1st: Chef’s Choice, Wanganui (AngusPure) from farm of Lindsay and Maria Johnstone
2nd: Westmeat/Riverlands, Eltham (Angus) from Holesworth Paringahaw
3rd: Progressive, Southmore (FarmPure Certified Premium Angus) from farm of Dave Redmond
4th: AE Preston & Co Ltd, Wellington (Angus) from farm of Rotopiko Trust
For more information contact Fiona Greig, Beef + Lamb New Zealand on 021 133 1702 or 09 489 0877 or email fionag@beeflambnz.co.nz. Photos available on request.
2010 Grand Champions, Kathy Child and Yvonne Hill
Steak of Origin 2010 REPORT
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ABOUT THE COMPETITION
The Steak of OriginTM challenge aims to find the most tender, tastiest sirloin steak in New Zealand. It is open to beef farmers, retailers, wholesalers and foodservice.
The Steak of OriginTM challenge has been running for over eight years. It originated from a national carcass competition and since the Beef + Lamb New Zealand has run the competition on behalf of Meat & Wool New Zealand, a taste element has been introduced.
The competition process involves 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 and % cooking loss. The most tender steaks make the semi-final and are cooked and tasted by a panel of judges in Christchurch. The finalists (four from each of the four classes) are tasted at Beef Expo, Feilding, Tuesday 18 May by top chefs and celebrities to find the most tasty and tender steak in the country.
The three farmer classes are:
- CLASS 1: Best of Breed – European
- CLASS 2: Best of Breed – British
- CLASS 3: Best of Breed – Crossbreed and Other
The two brand classes are:
- CLASS 4: Best of Brand – Retailers
- CLASS 5: Best of Brand - Wholesaler or Foodservice provider
Timeline for the 2010 challenge:
- Call for entries
Late January - Entries close
Friday 12 March at 5pm (two weeks prior to last day for processing) - Stock to processors
Between Monday 22 February and Friday 26 March - Semi-finalists announced
Friday 23 April - Semi-final at Cafe Valentino in Christchurch and finalists announced
Thursday 6 May - Public Tasting, Pak n Save, Mills Street, Hamilton
Thursday 13 May - Grand Final at Beef Expo in Feilding
Tuesday 18 May from 6:00pm
Downloads
Press Releases
- Steaks are High
23 April 2010 - Steaks are high in hunt for top sirloin
25 February 2010
Winners from previous years:
- 2003 Mike Curnow, Motueka (Angus/Wagyu Cross)
- 2004 Joe and Lea Fouhy, Pahiatua (Angus)
- 2005 Joe and Lea Fouhy, Pahiatua (Angus)
- 2006 The Neat Meat Company, Auckland (AngusPure)
- 2007 Chris and Karren Biddles, Te Kopuru (Angus)
- 2008 Alistair and Patricia Sharpe, Waihi (Angus)
- 2009 Catherine Withers, Rotorua ( Piedmontese X)
