The Steaks Are Raised as Semi-Finalists Take Their Place
The semi-finalists have been revealed in the annual Beef + Lamb New Zealand Steak of Origin Competition.
The premier beef competition, sponsored by Zoetis, aims to find the most tender and tasty sirloin steak in New Zealand.
In order to make it through to the semi-finals, each entry undergoes rigorous scientific testing at Carne Technologies
with the top twenty percent moving onto the next stage.
The semi-final will take place at AUT in Auckland on Friday 2 May where acclaimed chefs and foodwriters will determine
which 20 semi-finalist steaks will go on to the Grand Final.
Top foodies Allyson Gofton, Chelsea Winter, Kerry Tyack and Beef + Lamb Ambassador Chef Mikey Newlands alongside eight
others, will feature on the judging panel assessing the aroma, juiciness, tenderness, texture and taste of each
semi-finalist steak.
Beef + Lamb New Zealand CEO, Dr Scott Champion, says the competition is a key event in the beef industry calendar and is
keenly contested.
“The Steak of Origin rewards farmers for their efforts and showcases the skill in the New Zealand beef farming
industry,” says Champion.
The Grand Final will be held as part of the Beef + Lamb New Zealand AgInnovation on 12 May, where one last taste test
will decide the 2014 Grand Champion and the Supreme Brand Champion.
The competition is supported by processing plants across the country. These include: AFFCO, AgResearch (Ruakura),
Alliance Group Ltd, Ashburton Meat Processors, Auckland Meat Processors/Wilson Hellaby, CMP Kokiri, Harris Meats, Land
Meat NZ, Silver Fern Farms, Taylor Preston/Ken Wilson Meats, Taranaki Abattoir.
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