steak of origin 2014 COMPETITION REPORT

Transcription

1 steak of origin 14 COMPETITION REPORT

2 Table of Contents Background 3 Entries Received 4 14 Competition Process 4 Semi-Final 5 Grand Final 6 Sponsorship 7 Event Publicity 7 Competition Feedback 7 Results 8 Winners and Prizes 9 Analysis by Carne Technologies Results from Carne Technologies 11 Results from Grand Final 39 Sample of Press Clippings 4 Photos 56 Appendix A - Feedback Form 59 2

3 Background Over ten years ago, a small carcass competition was running in Northland, aimed at finding the best local beef. With great foresight, former Beef + Lamb New Zealand Ltd (nee Meat New Zealand) directors, John McCarthy and Tim Brittain who visited Rockhampton and witnessed a pasture to plate concept, approached Beef + Lamb New Zealand Inc (nee New Zealand Beef and Lamb Marketing Bureau) for ideas on how to add consumer appeal to this event. It was evident taste and tenderness were very important attributes to the consumer, and following industry consultation, it was decided just one cut the sirloin, be assessed for the new competition. The name Steak of Origin was coined as a play on the ever-popular Aussie State of Origin rugby league tournament and ironically enough, the Australians have since asked to use the competition s template within their own industry. Back here in New Zealand, the inaugural ground-breaking Steak of Origin took place twelve years ago with Sir Colin Meads, chef Greg Heffernan and foodie Allyson Gofton having the privilege of being the first judges. Over the past twelve years, beef producers have been working hard to achieve the competition criteria to produce top quality beef. Many factors come into play when it comes to producing quality beef, and the Steak of Origin competition has encouraged many farmers, breeders and processors alike to work extra hard to achieve the quality and consistency required to be a contender in this competition. The 14 challenge was supported by Zoetis, and 16 meat plants around the country took part in processing the entries: AFFCO Moerewa; AgResearch Ruakura; Ashburton Meat Processors; Auckland Meat Processors/Wilson Hellaby; Alliance Mataura; Alliance Pukeuri; Alliance Levin; CMP Kokiri; Harris Meats, Land Meat NZ Ltd; Silver Fern Farms Belfast; Silver Fern Farms Dargaville; Silver Fern Farms Finegand; Silver Fern Farms Pacific; Taranaki Abattoir and Taylor Preston/Ken Wilson Meats. A People s Choice element was reintroduced but as an award in its own right. The People s Choice gave members of the public an opportunity to taste and rank the finalists steaks to determine the 14 winner. 14 also saw the reintroduction of the Manawatu Beef Dish which ran in participating Manawatu Restaurants during a two week assessment period, with the winning restaurant also announced during the prizegiving. 3

4 Entries Received In 14, there were a total of 34 entries over five categories. Class 1: Best of Breed: European 27 Class 2: Best of Breed: British 129 Class 3: Best of Breed: Crossbreed & Other 68 Class 4: Best of Brand: Retail 46 Class 5: Best of Brand: Wholesaler & Foodservice 7 14 Competition Process Entry forms were distributed in December 13 to past entrants, and to the database of Performance Beef Breeders. A press release calling for entries was also distributed to nationwide print media. Entry cut-off was Friday 21 February 14, with processing taking place from 17 February to 21 March 14. Beef + Lamb New Zealand Inc received all the entries and confirmed with both the entrant and participating plant. Each entrant was sent a label to place on their Animal Status Declaration (ASD) form, which accompanied the animal(s) during processing. This label allowed the processor to identify the animals as they arrived at the plant. Beef + Lamb New Zealand Inc provided the processing plants with regular updated spreadsheets of entries to expect at their plant and when. The processing plants were also provided with labels, detailing the animal, to place on the vacuum-packed whole sirloin(s) removed from each competition animal. The processing plants then sent all competition sirloins to Carne Technologies in Cambridge for the initial analysis. After three weeks of ageing, each sirloin was tested for six parameters: Tenderness (kilograms shearforce - kgf) % Cooking Loss ph Colour (a* value) Marbling Succulence (water-binding capacity - wbc) 4

5 Semi-Final The top % of entries in each class were named as semi-finalists, as determined by Carne Technologies tenderness results. Each of the semi-finalists received a certificate. Each semi-finalist sirloin was coded anonymously and tasted by a panel of 12 judges at the Hospitality School at Auckland University of Technology (AUT). This year the semi-final judges were: Renny Aprea, Chef Tutor, Auckland University of Technology Julie Biuso, Chef/Foodwriter Ginny Grant, Deputy Food Editor, Cuisine Magazine Dell Griffin, Chef Tutor, Manakau Institute of Technology Martin Harrap, Apprentice Trainer & Coordinator, SkyCity Auckland Lauraine Jacobs, Chef/Foodwriter John Kelleher, Chef Tutor, Auckland University of Technology Mikey Newlands, Beef + Lamb Ambassador Chef and Head Chef, Bracu Restaurant Nick Russell, Sub-Editor & Foodwriter, Taste Magazine Rod Slater, CEO, Beef + Lamb New Zealand Inc. Kerry Tyack, Foodwriter & food critic Chelsea Winter, Masterchef 12 winner & foodwriter Each of the sirloin steaks were rated using the following criteria: Aroma, Taste/Flavour, Tenderness, Juiciness and Texture. The result from the semi-final identified the finalists - the top four in each of the five classes. See page 8 for a list of finalists. Semi-final judges (left to right) Renny Aprea, Dell Griffin, Kerry Tyack, Julie Biuso, Nick Russell, Ginny Grant, John Kelleher, Lauraine Jacobs, Martin Harrap, Rod Slater, Chelsea Winter 5

6 Grand Final The finalist steaks were tasted by 4 judges, on Monday 12 May at the Grand Final in Feilding, held in conjunction with AgInnovation. Graham Hawkes, Head Judge and Beef + Lamb New Zealand Consultant Chef Scott Kennedy, Owner and Chef, Nero Restaurant and Beef + Lamb New Zealand Ambassador Chef Sophie Pascoe, Paralympic Gold medallist and Beef + Lamb New Zealand Iron Maiden Sarah Walker, Olympic Silver medallist and Beef + Lamb New Zealand Iron Maiden The judging criteria included: Aroma of the cooked meat ( points) Was the aroma of the meat pleasant and as expected of this cut? Taste/Flavour (25 points) Was the flavour of the cooked meat suitable and as expected of this cut? Was it pleasantly meaty, and enjoyable to eat? Tenderness (25 points) Was the cooked meat easy to cut and eat and free of sinew? Juiciness ( points) Was the cooked meat suitably juicy as expected of this cut? Texture ( points) Was the texture of the cooked meat as expected of this cut? Grand Final judges (left to right) Graham Hawkes, Scott Kennedy, Sophie Pascoe, Sarah Walker 6

7 People s Choice The 14 Beef + Lamb New Zealand Steak of Origin People s Choice took place at Manfeild Park, Feilding as part of the AgInnovation programme on Sunday 12 May. The finalists sirloins were grouped in lots of five and presented to attendees. Each participating member of the public was asked to taste and rate each of the five sirloins in order of preference, number one being their favourite and number five being their least favourite. After all finalists steaks were tasted and ranked the steak with the lowest score was named the 14 People s Choice winner. The 14 People s Choice award was a stand-alone award and did not contribute to the overall final score. Sponsorship The 14 Beef + Lamb New Zealand Steak of Origin was proudly sponsored by Zoetis. The canape hour was kindly supported by Silver Fern Farms. The beef enjoyed by dinner guests was kindly supplied by Countdown, with the entrée and main course featuring Countdown Beef and Te Mania % Certified Angus Beef. TE MANIA CERTIFIED NEW ZEALAND ANGUS Event Publicity The 14 challenge has generated and continues to generate a significant number of clippings in print and online media. There were also a number of radio interviews including an interview with Chelsea Winter on the Danny Watson show on NewsTalk ZB and Julie Biuso on National Radio following the semi-final and Jamie Mackay from The Farming Show interviewing the 14 Grand Champion Colin Brown following the final. See samples of the press clippings on page 4. Competition Feedback Each competitor and participating meat plant has the opportunity to provide feedback on the 14 challenge, via a survey form (see appendix A, page 59). The compiled results will be presented as part of the annual Steak of Origin open meeting held later this year. 7

8 Results Grand Champion Colin Brown, Cambridge (Angus) Supreme Brand Winner AngusPure Processor of the Grand Champion AgResearch Ruakura People s Choice Winner Ballyhooley Beef, Winton (Murray Grey) Class 1 Best of Breed: European 1st Malcolm Entwisle, Te Kauwhata (Simmental), processed at AgResearch Ruakura 2nd Jon Knauf, Wairoa (Simmental), processed at Land Meat 3rd Peter Maxwell, Auckland (Simmental), processed at AMP/Wilson Hellaby 4th Malcolm & Ngaire Entwisle, Te Kauwhata (Aubrac), processed at AgResearch Ruakura Class 2 Best of Breed: British 1st Colin Brown, Cambridge (Angus), processed at AgResearch Ruakura 2nd Robin & Jacqueline Blackwell, Inglewood (Angus), processed at Taranaki Abattoir 3rd Chris & Karren Biddles, Te Kopuru (Angus), processed at AMP/Wilson Hellaby 4th Forbes & Angus Cameron, Ashhurst (Angus), processed at Land Meat Class 3 Best of Breed: Crossbreed and Other 1st Tony Partridge, Leeston (Charolais/Angus), processed at Ashburton Meat Processors 2nd Hamish Brown, Morrinsville (Shorthorn/Murray Grey), processed at AgResearch Ruakura 3rd Michael & Deb McCool, Auckland (Wagyu), processed at AMP/Wilson Hellaby 4th Catherine Withers, Rotorua (Piedmontese/Friesian), processed at AgResearch Ruakura Class 4 Best of Brand: Retail 1st Ballyhooley Beef, Winton (Murray Grey) 2nd Ballyhooley Beef, Winton (Murray Grey) 3rd Harris Meats, Cheviot (Angus X) 4th Progressive Enterprises, (Angus) Class 5 Best of Brand: Wholesale/Foodservice 1st AngusPure, Otorohanga (Wilson Hellaby) 2nd Firstlight Foods, Hastings (Wagyu) 3rd ANZCO Foods, Taranaki (Black Angus) 4th Chef s Choice, Whanganui (Angus) Manawatu Beef Dish Nero Restaurant 8

9 Winners and Prizes Each of the finalists received a personalised engraved plaque. The winner of each class received $1,5. The 14 Grand Champion, Colin Brown from Cambridge, received $5, and the Grand Champion Trophy, as well as taking home the original National Chiller Beef Competition Shield. The Supreme Brand Winner, AngusPure, received the Supreme Brand Trophy. The plant which processed the Grand Champion entry, AgResearch Ruakura, also received an engraved plaque. Ballyhooley Beef received the inaugural People s Choice Trophy. 14 Grand Champion, Colin Brown 14 Supreme Brand Champion, AngusPure (Tim Brittain accepted the award) 14 People s Choice Winner, Ballyhooley Beef (Barry Macdonald accepted the award) 9

10 Analysis by Carne Technologies Carne Technologies provided comprehensive results and recommendations from which the finalists were chosen. The following explanation of each test undertaken on the competition entrants was provided: Tenderness - kilograms shearforce (kgf) Tenderness is based on the New Zealand Beef and Lamb Quality Mark Standards. It is measured with a tenderometer, a mechanical tooth that determines the amount of force required to bite through a sample of cooked meat. It has been demonstrated that very tender meat, as judged by consumers, is between 3. and 5kgF. Below 3 kgf, meat begins to lose its structure and its textural characteristics, while meat with tenderness measurements 7 kgf and above requires progressively more chewing. Therefore data from the tenderometer is categorised as follows: Less than 5kgF = very tender 6-7kgF = tender 8 -kgf = acceptable 11kgF and higher = unacceptably tough The standard deviation (kgf SD) indicates the tenderness variation within a sample. The higher this figure, the more inconsistent the tenderness. The typical standard deviation of tender meat is less than 1.kgF ideally around.5kgf or less. kgf SD was used to select semi-finalist where the kgf was tied within a class. ph Meat should have a ph below 5.8 as this avoids the ultimate ph-associated toughness condition. High ph (over 6.) is typically associated with dark coloured meat and reduced shelf life due to microbial spoilage. The ultimate ph should be in the range of Entries with a ph higher than 5.8 (Beef + Lamb New Zealand Quality Mark Standard) were disqualified from going to the semi-final. Four other parameters were measured in 14. These tests did not affect the placing of finalists. The explanation of these tests are below: Marbling Marbling is based on the AUS-MEAT grading system. Marbling is the fat that is deposited between the muscle fibres. Marbling is clearly visible and easily evaluated subjectively using the AUS-MEAT marbling score index: Higher the number = more marbling Scale of to 9 with = none and 9 = extremely marbled Succulence - water-binding capacity This is measured by water-binding capacity (WBC). WBC is a measure of the amount of fluid which is loose and not bound by the meat structure. If water remains bound within the meat there is less drip and cooking loss and the meat will be juicy and succulent. WBC scores ranged from 1.7 to 4.1 cm 2. A low WBC value indicates that only a small amount of fluid was lost from the meat during the test and therefore the sample would be juicy when eaten. A higher WBC value indicates a large amount of fluid was lost and it is likely that the meat would be drier when eaten. Colour Meat colour is an important attribute of meat quality and consumers generally look for meat with a bright red colour. The meat colour is measured using a Minolta Colourmeter after the steak samples have bloomed at chill temperatures for a minimum of 4 hours. The level of redness is indicated from the colourmeter a* values; values of a* and above represents a bright cherry-red colour while values of 16 and below are associated with samples that are dull and beginning to appear stale. % Cooking Loss Cooking loss describes the fluid expressed from a meat sample during the cooking process. The normal expected range is 25-35%. Levels above this are usually associated with meat that is dry when eaten.

11 Results from Carne Technologies Key: CLASS 1 = Best of Breed: European CLASS 2 = Best of Breed: British CLASS 3 = Best of Breed: Crossbreed & Other CLASS 4 = Best of Brand: Retail CLASS 5 = Best of Brand: Wholesale and Foodservice kgf = Kilograms shearforce, a measure of tenderness using a tenderometer. The lower the value, the more tender the meat. Acceptability as determined by consumers for tenderness falls in the following groupings: kgf value level of acceptability less than 5 very tender 6 to 7 tender 8 to acceptable 11 and higher unacceptable Marbling We scored each steak using a 9-point scale: 1 = no marbling, 9 = extremely marbled. Semi-Finalists = yellow (as determined by Carne Technologies tenderness results) Finalists = green (as chosen by a panel of semi-final judges) Disqualified = black (due to high ph) SFF: Silver Fern Farms AMP: Auckland Meat Processors 11

12 Finalist Semi Finalist Disqualified Class 1 Results Colour (a*value) kgf Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age (mnths) Entry Name Region Processor Name Breed NAIT / AHB 18 H % / Jon Knauf Wairoa Land Meat Simmental 18 H % / Peter McWilliam Masterton Taylor Preston Gelbvieh 16 H % (33) / Malcolm Entwisle Te Kauwhata AgResearch Aubrac 17 H % (81) / Malcolm Entwisle Te Kauwhata AgResearch Simmental 18 H % / Peter McWilliam Masterton Taylor Preston Simmental 19 H % / / Peter Maxwell Auckland AMP/Wilson Hellaby Simmental 18 H % / Peter McWilliam Masterton Taylor Preston Pustertal 15 S % (58) / Malcolm Entwisle Te Kauwhata AgResearch Aubrac Dannie O'Shea Whangarei AMP/Wilson Hellaby Limousin / H % H % / 1223 Andrew & Tracey Neal Piopio AMP/Wilson Hellaby Simental 18 H % / John & Helen Hammond Ohakune Land Meat Simmental Alex Macmillan Whangarei AFFCO Moerewa Hinterwalder / H % H % / / Peter Maxwell Auckland AMP/Wilson Hellaby Simmental 19 H % / / 12-2 Peter Maxwell Auckland AMP/Wilson Hellaby Simmental 3 H % / Jon Knauf Wairoa Land Meat Simmental Forbes Cameron Ashhurst Land Meat Salers Z212 / S % Don Buchanan Taumarunui Taylor Preston Piedmontese / H % H % / Peter McWilliam Masterton Taylor Preston Pustertal 18 H % / Peter McWilliam Masterton Taylor Preston Pustertal 12

13 Finalist Semi Finalist Disqualified Class 1 Results [continued] kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age (mnths) Entry Name Region Processor Name Breed NAIT / AHB 18 H % (28) / Malcolm Entwisle Te Kauwhata AgResearch Simmental Greg Metherell Oamaru Alliance Oamaru Angus 1676 / H % Brian Sharp Warkworth AFFCO Moerewa Limousin / S % H % / Don Buchanan Taumarunui Taylor Preston Piedmontese 18 H % / John and Helen Hammond Ohakune Land Meat Simmental Kate Jordan Blenheim Alliance Levin Charolais / H % H % / 1228 Andrew & Tracey Neal Piopio AMP/Wilson Hellaby Simental 13

14 Finalist Semi Finalist Disqualified Class 2 Results kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age (mnths) Entry Name Region Processor Name Breed NAIT / AHB Tony Partridge Leeston SFF Belfast Angus / S % H % (138/12) / Joe Fouhy Pahiatau Land Meat Angus Colin Brown Cambridge AgResearch Angus / S % H % (292) / Te Kopuru AMP/Wilson Hellaby Angus Chris & Karen Biddles Angus / S % Ashburton Meat Processors David Redmond Ashburton Inglewood Taranaki Abaittior Angus / 121 H % Robin + Jacqueline Blackwell Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / G145 3 H % H % (272) / Te Kopuru AMP/Wilson Hellaby Angus Chris & Karen Biddles Alistair Sharpe Waihi AMP/Wilson Hellaby Angus / H % Alan Dalziell Feilding Land Meat Angus / S % Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H H % Peter McWilliam Masterton Taylor Preston Angus / H % Mark Eagle Eketahuna Alliance Levin South Devon / H % Inglewood Taranaki Abaittior Angus / H % Robin & Jacqueline Blackwell 18 H % (127/12) / Joe Fouhy Pahiatau Land Meat Angus Forbes Cameron Ashhurst Land Meat Angus H131 / H % Lindsay Johnstone Wanganui Land Meat Angus / H % H % (276) / Te Kopuru AMP/Wilson Hellaby Angus Chris & Karen Biddles Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H H % Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H H % Greg Simpson Tuakau AMP/Wilson Hellaby Murray Grey / H % Dave Warburton Hunterville Land Meat Hereford 4712 / H % Anita Erskine Tuatapere SFF Finegand Shorthorn / H % Forbes Cameron Ashhurst Land Meat Angus H79 / H %

15 Finalist Semi Finalist Disqualified Class 2 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age (mnths) Entry Name Region Processor Name Breed NAIT / AHB Lindsay Johnstone Wanganui Land Meat Angus / H % H % / John Morrison Marton Land Meat Ezicalf Hereford Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H H % S % / Angus Ashburton Meat Processors David Redmond Ashburton 18 H % (H75) / Gisborne AgResearch Angus Hamish & Paul Williams Lindsay Johnstone Wanganui Land Meat Angus / H % Lindsay Johnstone Wanganui Land Meat Angus / H % John Holt Blenheim CMP Kokiri South Devon /35 / H % H % (225) / Te Kopuru AMP/Wilson Hellaby Angus Chris & Karen Biddles David Richardson Taumarunui Taylor Preston Angus / S % Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H H % Alan Dalziell Feilding Land Meat Angus / H % Gisborne SFF Pacific Hereford 2332 / H % Sam & Gemma Hain 17 H % (28) / Te Kopuru AMP/Wilson Hellaby Angus Chris & Karen Biddles Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H3 18 H % H % / John Morrison Marton Land Meat Ezicalf Hereford Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H46 18 S %

16 Finalist Semi Finalist Disqualified Class 2 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age (mnths) Entry Name Region Processor Name Breed NAIT / AHB Alistair Sharpe Waihi AMP/Wilson Hellaby Angus / H % Gisborne SFF Pacific Hereford 2136 / H % Sam & Gemma Hain Inglewood Taranaki Abaittior Angus / 1 18 H % Robin & Jacqueline Blackwell 17 H % (277) / Te Kopuru AMP/Wilson Hellaby Angus Chris & Karen Biddles Trevor Clarke Levin Land Meat Murray Grey / H % H % / John Morrison Marton Land Meat Ezicalf Hereford Woodville SFF Pacific Angus / S % Nick and Carron Perry John Bayly Paihia AFFCO Moerewa Angus / H % H % / John Morrison Marton Land Meat Ezicalf Hereford Gisborne SFF Pacific Hereford 215 / H % Sam & Gemma Hain 15 H % / Greg Crombie Te Anau Alliance Mataura Angus David Richardson Taumarunui Taylor Preston Angus / S % Andrew Stewart Hastings SFF Pacific Angus / H % Alan Dalziell Feilding Land Meat Angus / H % Gisborne Land Meat Angus / S % Johnny & Pip Williams Trevor Clarke Levin Land Meat Murray Grey / H % Alan Dalziell Feilding Land Meat Angus / H % Gisborne Land Meat Angus / S % Johnny & Pip Williams 18 H % (12-13) / Jim Syme Waipukurau SFF Pacific Shorthorn 16

17 Finalist Semi Finalist Disqualified Class 2 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age (mnths) Entry Name Region Processor Name Breed NAIT / AHB 18 H % (25/12) / Joe Fouhy Pahiatau Land Meat Angus 17 H % (321) / Te Kopuru AMP/Wilson Hellaby Angus Chris & Karen Biddles Dipton Alliance Mataura Angus / H % Paul & Rachel & Mark Heslip Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H H % Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H37 18 H % Lindsay Johnstone Wanganui Land Meat Angus / H % Alan Dalziell Feilding Land Meat Angus / S % Mathew Lane Reporoa AMP/Wilson Hellaby Angus / H % Johnny & Pip Williams Gisborne Land Meat Angus / S % Ceri Lewis Otautau Alliance Mataura Angus / H % Palmeston Alliance Pukeuri Angus / H % Pahiatua Alliance Levin Angus / H % Alex & Heather Familton Matthew & Hamish Walker 18 H % (H167) / Gisborne AgResearch Angus Hamish & Paul Williams Forbes Cameron Ashhurst Land Meat Angus H143 / H % Greg Simpson Tuakau AMP/Wilson Hellaby Murray Grey / S % Angus / H % Ashburton Meat Processors John Harrington Parnassus 16 S % / Angus Ashburton Meat Processors David Redmond Ashburton 17

18 Finalist Semi Finalist Disqualified Class 2 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age (mnths) Entry Name Region Processor Name Breed NAIT / AHB 18 H % (91/12) / Joe Fouhy Pahiatau Land Meat Angus Gisborne SFF Pacific Hereford 2141 / H % Sam & Gemma Hain 18 H % / John Bayly Paihia AFFCO Moerewa Angus 18 H % / John Bayly Paihia AFFCO Moerewa Angus Scott Gudsell Masterton Land Meat Angus / H % H % (77) / 4554 Wanganui Land Meat Ezi Hereford Mike & Cath Cranstone John Holt Blenheim CMP Kokiri South Devon /3 / H % H % / John Morrison Marton Land Meat Ezicalf Hereford 18 H % / Ohakune Land Meat Angus John and Helen Hammond Gisborne SFF Pacific Hereford 2125 / H % Sam & Gemma Hain 18 H % (H33) / Gisborne AgResearch Angus Hamish & Paul Williams 29 S % / David Richardson Taumarunui Taylor Preston Angus 18 H % (H2) / Gisborne AgResearch Angus Hamish & Paul Williams Ceri Lewis Otautau Alliance Mataura Angus / H % H % / eartag 45 Winton Alliance Mataura Shorthorn John & Lindy Dobson Trevor Peters Roxburgh Alliance Mataura Angus / H % Angus / S % Ashburton Meat Processors David Redmond Ashburton 18

19 Finalist Semi Finalist Disqualified Class 2 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age (mnths) Entry Name Region Processor Name Breed NAIT / AHB 18 H % (/12) / Joe Fouhy Pahiatau Land Meat Angus 18 H % (H18) / Gisborne AgResearch Angus Hamish & Paul Williams Gisborne SFF Pacific Shorthorn 3 / H % Sam & Gemma Hain Ceri Lewis Otautau Alliance Mataura Angus 1197 / H % Ceri Lewis Otautau Alliance Mataura Angus / H % H % / John Bayly Paihia AFFCO Moerewa Angus 18 H % (12-42) / Jim Syme Waipukurau SFF Pacific Shorthorn 15 H % / Greg Crombie Te Anau Alliance Mataura Angus Greg Metherell Oamaru Alliance Oamaru Limosten 1677 / H % S % / Angus Ashburton Meat Processors David Redmond Ashburton 18 H % / David Henderson Ohaupo AgResearch Hereford 3 H % / John Morrison Marton Land Meat Ezicalf Hereford 18 H % / Alan Dalziell Feilding Land Meat Angus 16 H % / John Morrison Marton Land Meat Ezicalf Hereford 18 H % / David Henderson Ohaupo AgResearch Hereford 29 S % / David Richardson Taumarunui Taylor Preston Angus 28 H % / Dipton Alliance Mataura Angus Paul & Rachel & Mark Heslip 19

20 Finalist Semi Finalist Disqualified Class 2 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age (mnths) Entry Name Region Processor Name Breed NAIT / AHB 16 H % (82) / 4554 Wanganui Land Meat Ezi Hereford Mike & Cath Cranstone 15 H % / Greg Crombie Te Anau Alliance Mataura Angus 18 H % (12-8) / Jim Syme Waipukurau SFF Pacific Shorthorn 3 H % / John Morrison Marton Land Meat Ezicalf Hereford 18 S % / Gisborne Land Meat Angus Johnny & Pip Williams 18 H % (H254) / Gisborne AgResearch Angus Hamish & Paul Williams 15 H % / Greg Crombie Te Anau Alliance Mataura Angus 18 H % (12-23) / Jim Syme Waipukurau SFF Pacific Shorthorn 3 H % / John Morrison Marton Land Meat Ezicalf Hereford 18 H % / David Henderson Ohaupo AgResearch Hereford 18 H % (2/12) / Joe Fouhy Pahiatau Land Meat Angus Grant Crawshaw Nuhaka Land Meat Angus / H % H % / David Henderson Ohaupo AgResearch Hereford 18 H % / David Henderson Ohaupo AgResearch Hereford 16 H % / John Morrison Marton Land Meat Ezicalf Hereford Tim & Kelly Brittain Otorohanga AMP/Wilson Hellaby Angus / H85 18 S % Steve & Judi Briggs Ashhurst Land Meat Angus / H % S % / Gisborne Land Meat Angus Johnny & Pip Williams

21 Finalist Semi Finalist Disqualified Class 3 Results Colour (a*value) kgf Succulence (wbc) ph Cooking Loss % Marbling Sex Score Age (months) Entry Name Region Processor Name Breed NAIT / AHB 23 S % / KHGX Julia Eden Gore Alliance Mataura Dexter/Friesian Auckland Wilson Hellaby Wagyu / S % Michael and Deb McCool Gisborne SFF Pacific Hereford/Friesian 2268 / H % Sam & Gemma Hain 3 S % / John Drinkwater Inglewood Taranaki Abaittior Angus/Friesian 18 H % / eartag 8 Winton Alliance Mataura Shorthorn X John & Lindy Dobson Hamish Brown Morrinsville AgResearch Shorthorn/Murray Grey / 2/ H % H % / Te Kopuru AMP/Wilson Hellaby Angus/Torey Chris & Karen Biddles Don Buchanan Taumarunui Taylor Preston Piedmontese X / H % Catherine Withers Rotorua AgResearch Piedmontese/Friesan / S % H % (124) / 4554 Wanganui Land Meat Ezi Hereford/Friesian Mike & Cath Cranstone 3 H % / John Morrison Marton Land Meat Ezi Hereford/Kiwi Colin Brown Cambridge AgResearch Angus/Piedmontese / S % H % / Charolais/Angus Ashburton Meat Processors Tony Partridge Leeston 17 H % / Te Kopuru AMP/Wilson Hellaby Angus/Torey Chris & Karen Biddles 3 H % / John Morrison Marton Land Meat Ezi Hereford/Kiwi 19 S % / Gelbvieh/Friesian/ Jersey Leigh Needham Morrinsville AMP/Wilson Hellaby Woodville SFF Pacific Angus/Hereford / H % Nick and Carron Perry 21

22 Finalist Semi Finalist Disqualified Class 3 Results (continued) Colour (a*value) kgf Succulence (wbc) ph Cooking Loss % Marbling Sex Score Age (months) Entry Name Region Processor Name Breed NAIT / AHB 17 H % / Te Kopuru AMP/Wilson Hellaby Angus/Torey Chris & Karen Biddles 19 S % / Leigh Needham Morrinsville AMP/Wilson Hellaby Gelbvieh/Angus Mark McKenzie Masterton Taylor Preston Speckle Park/Hereford 5931 / H % Woodville SFF Pacific Angus/Hereford / S % Nick and Carron Perry 3 H % / John Morrison Marton Land Meat Ezi Hereford/Kiwi Mark McKenzie Masterton Taylor Preston Speckle Park/Hereford / H % H % / Dipton Alliance Mataura Angus X Paul & Rachel & Mark Heslip Cambridge AgResearch Lowline/Piedmontese 8439 / S % Sally & David Yearbury & Christina Clee Don Buchanan Taumarunui Taylor Preston Piedmontese X / S % Gisborne SFF Pacific Hereford/Friesian 2285 / H % Sam & Gemma Hain Gisborne SFF Pacific Hereford/Friesian 2282 / H % Sam & Gemma Hain Mark Eagle Eketahuna Alliance Levin South Devon X / H % Don Buchanan Taumarunui Taylor Preston Piedmontese X / H % Mark McKenzie Masterton Taylor Preston Speckle Park/Charolais 5976 / H % H % / John Morrison Marton Land Meat Ezi Hereford/Kiwi John Drinkwater Inglewood Taranaki Abaittior Red Devon/Friesian DFOL 8 17 / S % H % / Peter McWilliam Masterton Taylor Preston Gelbvieh/Red Angus 16 H % (129) / 4554 Wanganui Land Meat Ezi Hereford/Friesian Mike & Cath Cranstone Forbes Cameron Ashhurst Land Meat Salers/Angus Z251 / H %

23 Finalist Semi Finalist Disqualified Class 3 Results (continued) Colour (a*value) kgf Succulence (wbc) ph Cooking Loss % Marbling Sex Score Age (months) Entry Name Region Processor Name Breed NAIT / AHB 18 H % / Jon Knauf Wairoa Land Meat Simmental/Salers / H % Hereford/Shorthorn/ Specklepark Robbie Clarke Culverden Harris Meats 25 H % / Alliance Levin Jersey Palmerston North Malcolm Brazendale 18 S % / Peter McWilliam Masterton Taylor Preston Pustertal/Angus 18 H % / Tony Partridge Leeston SFF Belfast Angus/Hereford 8439 / S % Lowline/Angus Meuse Rhine Issel Cambridge AgResearch Sally & David Yearbury & Christina Clee 3 H % / John Morrison Marton Land Meat Ezi Hereford/Kiwi 29 H % (1) / Malcolm Entwisle Te Kauwhata AgResearch Aubrac X 3 H % / John Morrison Marton Land Meat Ezi Hereford/Jersey Piopio AgResearch Speckle Park/Shaver / S % Katherine Robertson 18 H % / Angus/Hereford Ashburton Meat Processors Tony Partridge Leeston Don Buchanan Taumarunui Taylor Preston Piedmontese X / H % H % / John Morrison Marton Land Meat Ezi Hereford/Kiwi Braunvieh/Highland / H % Ashburton Meat Processors Colin Lyon Pleasant Point Robyn Rider Auckland AFFCO Moerewa Bazadais/Simmental / S % Don Buchanan Taumarunui Taylor Preston Piedmontese X / S % S % / Charlie Matthews Featherston Taylor Preston Speckle Park/Angus 23

24 Finalist Semi Finalist Disqualified Class 3 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Marbling Sex Score Age (months) Entry Name Region Processor Name Breed NAIT / AHB 3 H % / John Morrison Marton Land Meat Ezi Hereford/Kiwi 28 S % / Charlie Matthews Featherston Taylor Preston Speckle Park/Angus 3 H % / John Morrison Marton Land Meat Ezi Hereford/Kiwi Greg Metherell Oamaru Alliance Oamaru Limousin/Angus 1678 / H % Rod Johnstone Wanganui SFF Pacific Limousin/HF / H % S % / Charlie Matthews Featherston Taylor Preston Speckle Park/Angus Leeston SFF Belfast Angus/Red Poll 3957 / S % Ian & Anita Fleming 18 H % / Jon Knauf Wairoa Land Meat Simmental/Kiwi 3 H % / John Morrison Marton Land Meat Ezi Hereford/Kiwi Rod Johnstone Wanganui SFF Pacific Limousin /AF / H % Gisborne SFF Pacific Hereford/Friesian 2319 / H % Sam & Gemma Hain Greg Metherell Oamaru Alliance Oamaru Limousin/Angus 1641 / S % S % / Peter McWilliam Masterton Taylor Preston Pustertal /Gelbvieh Gisborne SFF Pacific Hereford/Friesian 228 / H % Sam & Gemma Hain Don Buchanan Taumarunui Taylor Preston Piedmontese X / S % S % (7) / Malcolm Entwisle Te Kauwhata AgResearch Aubrac X 24

25 Class 4 Results Finalist Semi Finalist Disqualified Entry Name (Brand) Region Farm Origin Breed NAIT / AHB Age (Months) Marbling Sex Score ph Cooking Loss % Succulence (wbc) Colour (a*value) kgf AngusPure Otorohanga Storth Oaks Angus / G145 3 H % Ballyhooley Beef Winton Oreti Murray Grey H % Progressive Enterprises Mangere Te Mania Angus H % Chef s Choice (AngusPure) Wanganui Rangitatau Trust Angus % Progressive Enterprises Mangere Te Mania Angus H % Ballyhooley Beef Winton Oreti Murray Grey H % Bowmont Meats Progressive Enterprises Mangere Invercargill Waikaka Station Hereford Takapoto Angus Profile Farm % Angus H % Harris Meats Cheviot J Morris Angus x H % Wilson Hellaby (AngusPure) Bowmont Meats Wilson Hellaby (AngusPure) Bowmont Meats Te Kopuru Te Ararangi Angus Angus Invercargill Waikaka Station Hereford Te Kopuru Te Ararangi Angus Angus Invercargill Waikaka Station Hereford (272) / / (276) / / H % % H % % AngusPure Otorohanga Storth Oaks Angus / H37 18 H % Progressive Enterprises Mangere Bowmont Meats Bowmont Meats Takapoto Angus Profile Farm Invercargill Waikaka Station Hereford Invercargill Waikaka Station Hereford Angus H % / / % %

26 Finalist Semi Finalist Disqualified Class 4 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Marbling Sex Score Age (Months) Entry Name (Brand) Region Farm Origin Breed NAIT / AHB Progressive Enterprises Mangere Te Mania Angus H % Te Awamutu Hereford % Magills Butchery 17 H % (225) / Angus Te Ararangi Angus Te Kopuru Wilson Hellaby (AngusPure) Te Awamutu Hereford % Magills Butchery 18 H % / H273 AngusPure Otorohanga Storth Oaks Angus % / Invercargill Waikaka Station Hereford Bowmont Meats Te Awamutu Hereford % Magills Butchery Progressive Enterprises Mangere Te Mania Angus H % Wanganui Rangitatau Trust Angus % Chef s Choice (AngusPure) Wanganui Rangitatau Trust Angus % Chef s Choice (AngusPure) AngusPure Otorohanga Storth Oaks Angus / H46 18 S % Harris Meats Cheviot Duck Worth Fencing Angus x H % / S % Angus/ Piedmontese Lake Farm Beef Cambridge Lake Farm Te Awamutu Hereford % Magills Butchery Progressive Enterprises Mangere Te Kapa Angus S % % / Invercargill Waikaka Station Hereford Bowmont Meats Lynnmac Meats Mangere AFFCO Moerewa Hinterwalder / H %

27 Finalist Semi Finalist Disqualified Class 4 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Marbling Sex Score Age (Months) Entry Name (Brand) Region Farm Origin Breed NAIT / AHB % / Invercargill Waikaka Station Hereford Bowmont Meats % / Invercargill Waikaka Station Hereford Bowmont Meats Invercargill Waikaka Station Hereford / % Bowmont Meats Progressive Enterprises Mangere Lowry Partnership Angus S % Wanganui Rangitatau Trust Angus % Chef s Choice (AngusPure) Progressive Enterprises Mangere Howard Maxwell Angus S % % / Invercargill Waikaka Station Hereford Bowmont Meats % / Invercargill Waikaka Station Hereford Bowmont Meats Wanganui Rangitatau Trust Angus % Chef s Choice (AngusPure) Te Awamutu Hereford % Magills Butchery Kahuterawa Angus Ashhurst Ashhurst Angus / H % AngusPure Otorohanga Storth Oaks Angus / H85 18 S %

28 Finalist Semi Finalist Disqualified Class 5 Results kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age months) Entry Name (Brand) Region Farm Origin Breed NAIT / AHB 18 H % / H248 AngusPure Otorohanga Storth Oaks Angus % / Hastings Pirinoa Station Wagyu Firstlight Foods (Firstlight Wagyu) 3 M % / Taranaki Jefferis Ngapuke Ltd Angus ANZCO Foods (Black Angus) Wanganui Angus % Chef s Choice (AngusPure) Progressive Enterprises Mangere Te Mania Angus H % H % / H3 AngusPure Otorohanga Storth Oaks Angus Wanganui Angus % Chef s Choice (AngusPure) 18 H % / H245 AngusPure Otorohanga Storth Oaks Angus Wanganui Angus % Chef s Choice (AngusPure) 18 H % / Angus/ Piedmontese Lake Farm Beef Cambridge Lake Farm 3 M % / Taranaki Jefferis Ngapuke Ltd Angus ANZCO Foods (Black Angus) % / Invercargill Waikaka Station Hereford Bowmont Meats 18 H % (127/12) / AngusPure Otorohanga Glanworth Farming Ltd Angus 3 M % / Taranaki Jefferis Ngapuke Ltd Angus ANZCO Foods (Black Angus) Progressive Enterprises Mangere Te Mania Angus H %

29 Finalist Semi Finalist Disqualified Class 5 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age months) Entry Name (Brand) Region Farm Origin Breed NAIT / AHB 17 H % (292) / Te Kopuru Te Ararangi Angus Angus Neat Meat (AngusPure) 18 H % / H274 AngusPure Otorohanga Storth Oaks Angus 3 M % / Taranaki Waitapia Station Angus ANZCO Foods (Riverlands) 18 H % (138/12) / AngusPure Glanworth Farming Ltd Angus Harris Meats Cheviot A Calder Angus x S % H % / H214 AngusPure Otorohanga Storth Oaks Angus % / Invercargill D Herbert, Mosgiel Hereford Bowmont Meats 3 M % / Taranaki Waitapia Station Angus ANZCO Foods (Riverlands) Harris Meats Cheviot B Mosley Angus x H % % / Invercargill J Finch, Milton Hereford Bowmont Meats 18 H % / H212 AngusPure Otorohanga Storth Oaks Angus Land Meat NZ Ltd. Wanganui Land Meat % S % / Christchurch K. Winter Angus Angus Meats (Angus Reserve) 18 H % ((H33) / 312- Neat Meat Auckland Turihaua Angus Stud Angus 29

30 Finalist Semi Finalist Disqualified Class 5 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age months) Entry Name (Brand) Region Farm Origin Breed NAIT / AHB Christchurch % Canterbury Angus/ Wakanui 18 H % (H167) / Neat Meat Auckland Turihaua Angus Stud Angus 18 H % (H2) / 312- Neat Meat Auckland Turihaua Angus Stud Angus 12-2 Wanganui Angus % Chef s Choice (AngusPure) Progressive Enterprises Mangere Lowry Partnership Angus S % Progressive Enterprises Mangere Howard Maxwell Angus S % Wanganui Angus % Chef s Choice (AngusPure) 18 H % (H75) / Neat Meat Auckland Turihaua Angus Stud Angus Progressive Enterprises Mangere Te Mania Angus H % Te Awamutu Hereford % Magills Butchery 18 H % (H18) / Neat Meat Auckland Turihaua Angus Stud Angus 18 H % (/12) / AngusPure Glanworth Farming Ltd Angus 18 H % (25/12) AngusPure Glanworth Farming Ltd Angus 17 H % (277) / Te Kopuru Te Ararangi Angus Angus Neat Meat (AngusPure) 17 H % (28) / Te Kopuru Te Ararangi Angus Angus Neat Meat (AngusPure) 18 H % (91/12) / AngusPure Glanworth Farming Ltd Angus 3

31 Finalist Semi Finalist Disqualified Class 5 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age months) Entry Name (Brand) Region Farm Origin Breed NAIT / AHB % / Invercargill J Finch, Milton Hereford Bowmont Meats Te Awamutu Hereford % Magills Butchery Progressive Enterprises Mangere Te Mania Angus H % % / Invercargill Waikaka Station Hereford Bowmont Meats % / Invercargill Waikaka Station Hereford Bowmont Meats 18 S % / Angus Meats Christchurch K. Winter Angus 18 H % (2/12) / AngusPure Glanworth Farming Ltd Angus Angus H % Takapoto Angus Profile Farm Progressive Enterprises Mangere Land Meat NZ Ltd. Wanganui % H % (321) / Te Kopuru Te Ararangi Angus Angus Neat Meat (AngusPure) 3 M % / Taranaki Waitapia Station Angus ANZCO Foods (Riverlands) Progressive Enterprises Mangere Te Kapa Angus S % % / Invercargill Waikaka Station Hereford Bowmont Meats 18 H % (H254) / Auckland Te Ararangi Angus Angus Neat Meat (AngusPure) Te Awamutu Hereford % Magills Butchery 31

32 Finalist Semi Finalist Disqualified Class 5 Results (continued) kgf Colour (a*value) Succulence (wbc) ph Cooking Loss % Sex Marbling Score Age months) Entry Name (Brand) Region Farm Origin Breed NAIT / AHB Progressive Enterprises Mangere Howard Maxwell Angus S % % / Invercargill Waikaka Station Hereford Bowmont Meats % / Invercargill R L Anderson, Outram Hereford Bowmont Meats Christchurch % Canterbury Angus/ Wakanui % / Invercargill Waikaka Station Hereford Bowmont Meats % / Invercargill Waikaka Station Hereford Bowmont Meats % / Invercargill Waikaka Station Hereford Bowmont Meats Te Awamutu Hereford % Magills Butchery Te Awamutu Hereford % Magills Butchery % / Invercargill D Herbert, Mosgiel Hereford Bowmont Meats 32

33 Tenderness Histograms by Carne Technologies Percentage of values (%) Beef + Lamb Steak New Zealand of Origin Steak 14 of Origin 14 Class 1, Total Entries = 27 Very Tender Tender Acceptable Unacceptable > Shear Force (kgf) Number of Bites: 27 Mean: 5 kgf Standard Deviation: 1.4 kgf % less than 11 kgf: % Percentage of values (%) Beef + Lamb Steak New Zealand of Origin Steak 14 of Origin 14 Class 2, Total Entries = 129 Very Tender Tender Acceptable Unacceptable > Shear Force (kgf) Number of Bites: 129 Mean: 4.8 kgf Standard Deviation: 1.4 kgf % less than 11 kgf: 99% 33

34 Tenderness Histograms by Carne Technologies Percentage of values (%) Beef + Lamb Steak New Zealand of Origin Steak 14of Origin 14 Class 3, Total Entries = 68 Very Tender Tender Acceptable Unacceptable > Shear Force (kgf) Number of Bites: 68 Mean: 5.3 kgf Standard Deviation: 1.7 kgf % less than 11 kgf: 99% Percentage of values (%) Beef + Lamb Steak New Zealand of Origin Steak 14of Origin 14 Class 4, Total Entries = 46 Very Tender Tender Acceptable Unacceptable > Shear Force (kgf) Number of Bites: 459 Mean: 4.8 kgf Standard Deviation: 1.3 kgf % less than 11 kgf: 99.6% 34

35 Tenderness Histograms by Carne Technologies Percentage of values (%) Beef + Lamb Steak New Zealand of Origin Steak 14of Origin 14 Class 5, Total Entries = 7 Very Tender Tender Acceptable Unacceptable > Shear Force (kgf) Number of Bites: 7 Mean: 4.6 kgf Standard Deviation: 1.3 kgf % less than 11 kgf: % Percentage of values (%) Beef + Lamb Steak New Zealand of Origin Steak 14of Origin 14 All Classes, Total Entries = 34 Very Tender Tender Acceptable Unacceptable > Shear Force (kgf) Number of Bites: 3399 Mean: 4.9 kgf Standard Deviation: 1.5 kgf % less than 11 kgf: 99.4% 35

36 Other Histograms by Carne Technologies Ultimate ph 5 Class = 1 4 Class = 2 5 Class = 3 Percent of Entries Class = Class = > > >6.28 ph Value Marbling Percent of Entries Class = 1 Class = Class = 2 Class = Class = Marbling Score 36

37 Other Histograms by Carne Technologies Cook Loss 3 Class = 1 3 Class = 2 3 Class = Percent of Entries Class = Class = > > >42 Cook Loss % Succulence Percent of Entries Class = 1 Class = Class = 2 Class = Class = WBC (cm^2) 37

38 Other Histograms by Carne Technologies Colour Percent of Entries Class = 1 Class = Class = 2 Class = Class = a* Value 38

39 RESULTS OF STEAK OF ORIGIN FINAL HELD AT AGINNOVATION Entrant Breed Class Average Score Placing in Class Malcolm Entwisle Simmental Jon Knauf Simmental Peter Maxwell Simmental Malcolm Entwisle Aubrac Colin Brown Angus Robin & Jacqueline Blackwell Angus Chris & Karren Biddles Angus Forbes & Angus Cameron Angus Tony Partridge Charolais Angus Hamish Brown Shorthorn/Murray Grey Michael & Deb McCool Wagyu Catherine Withers Piedmontese/ Friesian Ballyhooley Beef Murray Grey Ballyhooley Beef Murray Grey Harris Meats Angus x Progressive Enterprises Angus AngusPure Angus Firstlight Foods Wagyu ANZCO Foods Angus Chef s Choice Angus

40 SAMPLE OF MEDIA CLIPPINGS 4

41 Waikato Times, Hamilton Waikato 29 Apr 14 PMCA licensed copy. You may not further copy, reproduce, record, retransmit, sell, publish, distribute, share or store this information without the prior written consent of the Print Media Copyright Agency. Phone or for further information. Farmer, page cm² Metro - circulation 32,162 (MTWTFS-) ID Waikato farmers feature strongly in steak contest In the running: Ngaire and Malcolm Entwisle, who came fourth in the european best of breed category during last year s Steak of Origin competition, are semifinalists again this year. Waikato beef farmers have featured strongly in this year s Steak of Origin competition, with several making it into the semifinals. The competition s aim is to find the most tender and tasty sirloin steak in New Zealand. Waikato semifinalists include Te Kauwhata s Malcolm and Ngaire Entwisle, Cambridge s Colin Brown, Waihi s Alistair Sharpe, Tuakau s Greg Simpson, Otorohanga s Tim and Kelly Brittain and Taumarunui s Don Buchanan. Otorohanga-based AngusPure and Cambridge s Lake Farm Beef also made it to the semifinals in the best of brand sections. To make it to the semifinals, each entry underwent rigorous scientific testing at Carne Technologies, with the top per cent moving on to the next stage. This year s judges include Allyson Gofton, Chelsea Winter, Kerry Tyack and Beef + Lamb ambassador, chef Mikey Newlands, alongside eight others. They will assess the aroma, juiciness, tenderness, texture and taste of each steak. The semifinals will take place at AUT in Auckland on Friday when the judges will determine which of steaks will go through to the grand final on May

42 PMCA licensed copy. You may not further copy, reproduce, record, retransmit, sell, publish, distribute, share or store this information without the prior written consent of the Print Media Copyright Agency. Phone or for further information. The Press, Christchurch 2 May 14 Farming, page cm² Metro - circulation 7,42 (MTWTF--) ID PAG Canterbury farmers still in the running Canterbury farmers have made the next cut to reach the semifinal stage of the Beef + Lamb New Zealand Steak of Origin competition. The semifinals take place in Auckland today with chefs and food writers narrowing them down to steaks to go on to the grand final in the search to find the country s most tender and tasty sirloin steak. Leeston farmer Tony Partridge s angus entry, processed at Silver Fern Farms Belfast, is among shortlisted steaks in the best of British breed section. An entry from his charolais and angus crossbred cattle, processed at Ashburton Meat Processors, has made it into the last legs of the best of crossbreed and other section. Joining Partridge in the best of British breed section is an angus steak from David Redmond of Ashburton which was processed at Ashburton Meat Processors. An angus cross steak prepared by Cheviot s Harris Meats is in contention for the best of retail brand section. Most of the fields were dominated by North Island cattlemen. To make it through to the semifinals each entry undergoes scientific testing at Carne Technologies with the top per cent moving on to the next stage. In Auckland a judging panel will assess the steaks for aroma, juiciness, tenderness, texture and taste. The final will be on May

43 Countrywide (National), New Zealand 1 Oct 13, by Chris Biddles Provided for client's internal research purposes only. May not be further copied, distributed, sold or published in any form without the prior consent of the copyright owner. General News, page cm² NZ Rural - circulation 5,31 (Monthly) ID PAGE 1 of 1 43

44 Ashburton Guardian, Canterbury 28 Apr 14 PMCA licensed copy. You may not further copy, reproduce, record, retransmit, sell, publish, distribute, share or store this information without the prior written consent of the Print Media Copyright Agency. Phone or for further information. General News, page cm² Provincial - circulation 4,819 (MTWTF--) ID PAGE 1 of 1 44

45 Oamaru Mail, Oamaru Otago 25 Apr 14 General News, page cm² Provincial - circulation 2,53 (MTWTF--) Copyright Agency certified copy ID PAGE 1 of 1 45

46 Taranaki Daily News, New Plymouth Taranaki 15 May 14, by SUE O'DOWD PMCA licensed copy. You may not further copy, reproduce, record, retransmit, sell, publish, distribute, share or store this information without the prior written consent of the Print Media Copyright Agency. Phone or for further information. General News, page cm² Provincial - circulation,92 (MTWTFS-) ID PAGE 1 of 1 Farmers taste success at 14 steak contest Sue O Dowd sue.odowd@dailynews.co.nz Taranaki contestants collected two top-three placings in this year s Steak of Origin competition. Tariki farmers Robin and Jacqueline Blackwell were runners-up in the Best of British Breed category to the grand champion, Colin Brown, of Cambridge, whose winning angus steak was processed at AgResearch Ruakura. This is the second year the Blackwells, who won four merit awards in the 14 Taranaki Ballance Farm Environment Awards, have reached the finals of the prestigious Beef + Lamb New Zealand contest which is held annually to find the nation s most tender and tasty sirloin steak. It s the fourth time the Blackwells have entered the contest and they ve been finalists twice and semifinalists four times. Their entry was processed at Taranaki Abattoir at Stratford. ANZCO Riverlands Taranaki was third in the Best of Brand Wholesale & Foodservice category with its black angus steak. It won the category last year and in 5 and was a finalist in. The steaks in the final of the contest were tasted at AgInnovation in Feilding this week by a panel of four judges comprising Beef + Lamb NZ advisory chef Graham Hawkes, Beef + Lamb NZ ambassador chef Scott Kennedy, and Beef + Lamb NZ iron maidens Olympic silver medallist Sarah Walker and Paralympics gold medallist Sophie Pascoe. Judging criteria include aroma, texture, flavour, tenderness and juiciness. Established 12 years ago, the contest is open to beef farmers, retailers, wholesalers and foodservice suppliers. Each steak in the competition is aged for three weeks before being tested for tenderness, ph, marbling and cooking loss percentage at Carne Technologies, Cambridge. The g, g steaks in the semifinal are cooked to medium rare and tasted by a panel of foodwriters and chefs who choose the final. Steak success: An angus steak produced by Robin and Jacqueline Blackwell, of Tariki, was the runner-up in the Best of British Breed category in the 14 Steak of Origin contest. 46

47 Gisborne Herald, Gisborne 26 Apr 14 PMCA licensed copy. You may not further copy, reproduce, record, retransmit, sell, publish, distribute, share or store this information without the prior written consent of the Print Media Copyright Agency. Phone or for further information. General News, page cm² Provincial - circulation 6,662 (MTWTFS-) ID

48 opy. You may not oduce, record, ublish, distribute, s information written consent of the right Agency. Phone r for further The Press, Christchurch 2 May 14 Farming, page cm² Metro - circulation 7,42 (MTWTF--) ID PA Canterbury farmers still in the running Canterbury farmers have made the next cut to reach the semifinal stage of the Beef + Lamb New Zealand Steak of Origin competition. The semifinals take place in Auckland today with chefs and food writers narrowing them down to steaks to go on to the grand final in the search to find the country s most tender and tasty sirloin steak. Leeston farmer Tony Partridge s angus entry, processed at Silver Fern Farms Belfast, is among shortlisted steaks in the best of British breed section. An entry from his charolais and angus crossbred cattle, processed at Ashburton Meat Processors, has made it into the last legs of the best of crossbreed and other section. Joining Partridge in the best of British breed section is an angus steak from David Redmond of Ashburton which was processed at Ashburton Meat Processors. An angus cross steak prepared by Cheviot s Harris Meats is in contention for the best of retail brand section. Most of the fields were dominated by North Island cattlemen. To make it through to the semifinals each entry undergoes scientific testing at Carne Technologies with the top per cent moving on to the next stage. In Auckland a judging panel will assess the steaks for aroma, juiciness, tenderness, texture and taste. The final will be on May

49 Waikato Times, Hamilton Waikato 6 May 14 PMCA licensed copy. You may not further copy, reproduce, record, Farmer, page cm² retransmit, sell, publish, distribute, share or store this information Metro - circulation 32,162 (MTWTFS-) without the prior written consent of the Print Media Copyright Agency. Phone or info@pmca.co.nz for further information. ID PAGE 1 of 1 Three locals in Steak of Origin grand final Three Waikato beef farmers have made The Otorohanga-based AngusPure it to the grand final of this year s Steak brand is a finalist in the best-of-brand of Origin competition. section of the competition. The annual, nationwide competition A panel of 12 celebrity chefs and food determines who has grown the nation s writers, including Chelsea Winter, tastiest and most tender sirloin. Lauraine Jacobs and Julie Biuso, tasted Te Kauwhata s Malcolm Entwisle is a 7 steaks in the semifinal to decide the finalist in the class one best-of-breed who would compete in the final. European category for his aubrac and Winter said the tasting confirmed the simmental beef. high quality of the steak being produced in New Zealand. Also making it through are Cambridge farmer Colin Brown, for his angus beef in the best-of-breed British itiative for the industry, and highlights The competition is a fantastic in- category, and Morrinsville farmer how important it is to realise where our Hamish Brown s shorthorn-murray meat comes from. grey entry, in the best-of-breed cross- The final takes place in Feilding on bred and other category. May 12. Waikato Times, Hamilton Waikato 6 May 14 You may not e, record, h, distribute, rmation n consent of the Agency. Phone ail urther Farmer, page cm² Metro - circulation 32,162 (MTWTFS-) ID PAGE Three locals in Steak of Origin grand final Three Waikato beef farmers have made it to the grand final of this year s Steak of Origin competition. The annual, nationwide competition determines who has grown the nation s tastiest and most tender sirloin. Te Kauwhata s Malcolm Entwisle is a finalist in the class one best-of-breed European category for his aubrac and simmental beef. Also making it through are Cambridge farmer Colin Brown, for his angus beef in the best-of-breed British category, and Morrinsville farmer Hamish Brown s shorthorn-murray grey entry, in the best-of-breed crossbred and other category. The Otorohanga-based AngusPure brand is a finalist in the best-of-brand section of the competition. A panel of 12 celebrity chefs and food writers, including Chelsea Winter, Lauraine Jacobs and Julie Biuso, tasted 7 steaks in the semifinal to decide the who would compete in the final. Winter said the tasting confirmed the high quality of the steak being produced in New Zealand. The competition is a fantastic initiative for the industry, and highlights how important it is to realise where our meat comes from. The final takes place in Feilding on May

50 licensed copy. You may not copy, reproduce, record, smit, sell, publish, distribute, or store this information t the prior written consent of the Media Copyright Agency. Phone or pmca.co.nz for further ation. Southland Times, Southland 14 May 14, by Diane Bishop General News, page cm² Provincial - circulation 25,121 (MTWTFS-) ID PAGE Lipsmacking double win hits the spot for Ballyhooley beef Diane Bishop It s hard to beat a good Murray Grey steak. And the public agreed when Winton farmer Barry Macdonald s Murray Grey steak was voted the tastiest at the 14 Beef + Lamb New Zealand Steak of Origin competition in Feilding this week. Macdonald, who markets his beef under the Ballyhooley Beef brand, competed against other finalists to win the inaugural People s Choice Award. It was quite humbling really, Macdonald said. It s great to get that public recognition. Beef + Lamb New Zealand marketing manager Ashley Gray said the competition involved cooking all the finalist steaks before the public rated them in order of preference. Ballyhooley beef was a clear winner, she said. Macdonald also won the Best of Brand: Retail section for the second consecutive year in the Steak of Origin competition and was also placed second in the same class. It was a great follow up to last year, and to be placed first and second was awesome, he said. Macdonald, who established his Torrisdale Murray Grey stud at Winton in the late 197s, produces a wide range of beef products under his Ballyhooley Beef brand which he established nearly three years ago. The product comes from his purebred Murray Grey heifers which are killed at 18 to months of age. Macdonald sells his beef in several Central Otago restaurants and he can be found at his stall at the Southern Farmers Market in Invercargill every Sunday. If you want a steak or a sausage sandwich, come along, he said. Ballyhooley beef was a clear winner. Ashley Gray 5

51 Manawatu Standard, Palmerston North Manawatu 13 May 14, by Jill Galloway You may not e, record, h, distribute, ormation n consent of the Agency. Phone ail urther General News, page cm² Provincial - circulation 13,776 (MTWTFS-) ID Rock star of steaks wins Jill Galloway jill.galloway@msl.co.nz It was all sizzle when the country s tenderest and tastiest steaks were cooked and taste-tested by four judges in Feilding last night. The supreme farmer winner of the best sirloins was Colin Brown with his angus entry. AngusPure was the supreme brand. The steaks were all tried for aroma, juiciness, tenderness, texture and taste. Chief judge Graham Hawkes said they were on a level playing field. There was no flavour in the oil, no condiments, they were cooked and rested for the same amount of time. Each was cooked for three minutes on each side in the same pan on the same heat before being rested for seven minutes. It was a blind tasting for everyone each steak had only a number so the judges and people watching the contest had no idea which steak they were trying. Hawkes said the judges could tell at the first bite whether a steak was going to make it. There were a couple of rock stars in there. Some really stood out. Paralympian and Olympics medallists Sophie Pascoe and Sarah Walker judged along with Palmerston North Nero chef Scott Kennedy and Hawkes. Organisers said they had 34 entries in this year s the 12th Steak of Origin contest. The entries were all tested at Carne Technologies in Cambridge before the finalists were chosen. Pohangina farmer and bull breeder Forbes Cameron came fourth. 51

52 NZ Farmers Weekly, New Zealand 19 May 14, by Stephen Bell Provided for client's internal research purposes only. May not be further copied, distributed, sold or published in any form without the prior consent of the copyright owner. General News, page cm² Rural - circulation 79,819 (M------) ID PAGE 1 of 2 52

53 Waikato Times, Hamilton Waikato 14 May 14, by Gerald Piddock CA licensed copy. You may not er copy, reproduce, record, ansmit, sell, publish, distribute, e or store this information out the prior written consent of the t Media Copyright Agency. Phone or for further mation. General News, page cm² Metro - circulation 32,162 (MTWTFS-) ID PAGE Best beef in land Colin can steak his reputation on it Gerald Piddock Cambridge farmer Colin Brown can rest assured that the steak he produces is the best in the country. He beat 19 finalists to be named grand champion at the 14 Beef + Lamb New Zealand Steak of Origin competition. Brown said he was absolutely thrilled to win such a tough contest. It s extraordinary coming from a small 75-acre farm at Lake Karapiro. It shows that we are in the top per cent of New Zealand s elite beef. But then to get to the finals and ultimately be grand champion is beyond words. The competition s aim is to find the country s most tender and tastiest sirloin steak. Brown beat 19 other finalists from around the country at the grand final in Feilding on Monday night. He took home the Steak of Origin trophy and $65 in prize money. Brown s company, Lake Farm Beef, has now made the final of the competition in four of the past six years, and the semi-finals five out of the past six years. To do it so consistently is thrilling and we just think it gives consumers confidence in buying our beef, he said. Lake Farm Beef is an artisanal beef producer, breeding and raising head of cattle on the shores of Lake Karapiro. Brown sells his beef directly to consumers online. We are different from most cattle farmers because we breed specifically for meat quality. Our beef is ethically raised it s very important to us and we think it s important to our customers too. Brown said his farm is more than a farm-to-plate operation. We think of it as being from conception to consumption. For the quality of our beef to be recognised in this way is very humbling. The animal he entered in the competition was an 18-month-old purebred angus steer named Haki that was sired by Tuwharetoa Regent, the highest marbling angus bull in the world. Brown picked four cattle out of his herd of for the competition and three of these cattle made the semifinals in different categories. As well as angus, Brown also farms Italian-bred piedmontese cattle for their tenderness gene. We re specifically trying to grow for eating quality, which is what most farmers are not doing. His animals also had to produce a lovely carcass and a large eye muscle area and they had to be docile. He sources most of his angus genetics from overseas. We love New Zealand angus but it doesn t have some of the eating quality attributes that we are looking for, specifically marbling, which is very important to us. Piedmontese is a minority breed in New Zealand that was not appreciated how good this cattle could be when crossed with other beef cattle, Brown said. Piedmontese has less cholesterol than fish, believe it or not. And how does the country s best steak producer like his steak? Medium rare. I don t profess to be a great chef but I cook it well on one side and lightly on the other. The big key is to let it rest. 53

54 The News, North Canterbury 15 May 14 PMCA licensed copy. You may not further copy, reproduce, record, retransmit, sell, publish, distribute, share or store this information without the prior written consent of the Print Media Copyright Agency. Phone or for further information. General News, page cm² Community - circulation 25,163 (---T---) ID P 54

55 Radio Interviews Julie Biuso with with Jim Mora on Radio NZ (following the semi-final) Chelsea Winter with Danny Watson on NewsTalk ZB (following the semi final) Colin Brown with Jamie Mackay on The Farming Show (following the final) 55

56 PHOTOS To request photos from the final please Pippa at 56

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