3 May 2013
FOR IMMEDIATE RELEASE
And the top steaks are…
After an intense semi-final tasting today, the top 20 sirloin steaks have been found to compete in the Beef + Lamb New
Zealand Steak of Origin Grand Final.
Today’s semi-final saw over 70 steaks tasted by a panel of chefs and foodwriters, including 2012 MasterChef winner
Chelsea Winter.
Winter says the quality of the product on show made marking the steaks very difficult.
“I love a steak at the best of times and to taste some of the best in the country was a great experience. It was a hard
job as they were each of such high quality, but someone has to do it!” says Winter.
The finalists who will move onto the next round of the competition, sponsored by Zoetis are:
CLASS 1 – BEST OF BREED: EUROPEAN
Colin Brown, Cambridge (Piedmontese), processed at AgResearch Ruakura
Malcolm & Ngaire Entwisle, Te Kauwhata (Aubrac), processed at AgResearch Ruakura
Peter & Sue McWilliam, Masterton (Gelbvieh), processed at Taylor Preston
John & Helen Hammond, Ohakune (Simmental), processed at Land Meat
CLASS 2 – BEST OF BREED: BRITISH
John & Joss Bayly, Paihia (Angus), processed at AFFCO Moerewa
Lindsay & Maria Johnstone, Wanganui (Angus), processed at Land Meat
John Morrison, Marton (Ezicalve Hereford), processed at Land Meat
Mark & Charlotte Stevens, Christchurch (Angus), processed at Silver Fern Farms Belfast
CLASS 3 – BEST OF BREED: CROSSBREED & OTHER
Chris & Karren Biddles, Te Kopuru (Angus/Jersey), processed at Wilson Hellaby/Auckland Meat Processors
Jon & Sam Knauf, Wairoa (Simmental/Kiwi Cross), processed at Silver Fern Farms Hastings
Greg & Karen Metherell, Oamaru (Limousin/Angus), processed at Alliance Pukeuri
Mike van der Hoeven, Te Awamutu (Wagyu), processed at AgResearch Ruakura
CLASS 4 – BEST OF BRAND: RETAIL
Ballyhooley Beef, Winton
Harris Meats, Cheviot
New World Remuera, Auckland (AngusPure)
Lake Farm Beef, Cambridge
CLASS 5 – BEST OF BRAND: WHOLESALE & FOODSERVICE
Chef’s Choice, Wanganui (AngusPure) x2
Riverlands Eltham (Riverlands)
Neat Meat, Auckland (AngusPure)
--ENDS--