Steak of Origin News
13 JUNE 2018
FOR IMMEDIATE RELEASE
NEW ZEALAND'S TOP TASTING STEAK FOR 2018
New Zealand’s top tasting steak has been announced at the 2018 PGG Wrightson Steak of Origin Grand Final which took place at Fieldays this afternoon. The title went to Colleen and Jon Knauf of Wairoa with a Simmental which was entered into the Best of Breed - European Class.
This award-winning steak was produced just north
of Wairoa on the boundary of Hawkes Bay and Gisborne by the mother and son team
– Colleen and Jon – who were understandably delighted with the win.
“This is the pinnacle of our breeding – it’s why
we breed, to get this shield and the recognition for our work. For Simmental –
a European breed – to win when Angus and other breeds have done so well in the
past is fantastic,” said Colleen.
“My son Jon – who was unable to attend today due
to a road slip – deserves a lot of credit for this, he’s really good with his
stock. Using science, stockmanship and Simmental is what has done the trick.”
Head Judge, Graham Hawkes, President of the NZ Chef’s
Association and Executive Chef at the renowned Paddington Arms in Invercargill,
oversaw proceedings on the day.
“The PGG
Wrightson Steak of Origin is the pride of New Zealand’s red meat production -
the celebration of all beef breeders in the country. This is how the industry decides
the best tasting steak, helping to guide chefs like me on top quality produce.
“The winner, ticked all the boxes for me and really
was the hero on the day. It was tender, it was tasty, it had texture and it was
so succulent. It really was the champion of champions.”
For the entries to even reach the Grand Final they
must have passed a series of stringent examinations. Initially, all 266 entries
were sent to Carne Technologies where they were scientifically tested on
tenderness, % cooking loss in weight, marbling, colour, water binding capacity
and pH.
From there, only the very best 53 steaks went
forward to the semi-final judging round where a 16-strong panel of chefs came
together in Auckland to whittle that number down to the top three medallists in
each of the eight categories.
The Grand Champion and Brand Champion – which was awarded to First Light Foods who produced a Wagyu – were then decided today by the five judges which included some of New Zealand’s top chefs: Andrew Clarke, Victoria Street Bistro, Hamilton; Mat McLean, Palate Restaurant, Hamilton and Harry Williams, Alpha Street Kitchen & Bar, Cambridge – with three of the judges current or former Beef and Lamb Ambassador Chefs.
A
fifth judge was added to the panel this year after Beef + Lamb New Zealand’s
search for the nation’s Ultimate Steak Connoisseur. The title went to
Hamilton-based, Gretchen Binns after an inspired application
video which set her apart from the rest of the herd.
The annual competition is open to all New Zealand beef farmers, retailers, wholesalers and foodservice suppliers. Now in its 16th year, the PGG Wrightson Steak of Origin is the pinnacle for beef producers in New Zealand, celebrating a product that is internationally renowned for its quality.
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.
-- ENDS --
Imogen Braddock
Marketing & PR Executive,
Beef + Lamb New Zealand Inc
09 489 7119 | 021 073 7166
imogen@beeflambnz.co.nz
The 2018 PGG Wrightson Beef + Lamb New Zealand Steak of Origin award winners are;
2018 Grand Champion: Jon Knauf, Wairoa (Simmental), processed at Land Meat
2018 Brand Champion: First Light Foods, Hastings (Wagyu), processed at Greenlea Premier Meats
CLASS 1: BEST OF BREED –
EUROPEAN
Gold: Jon
Knauf, Wairoa (Simmental), processed at Land Meat
Silver: Hayley
& Brendon Robinson, Hawera (Charolais), processed at Land Meat
Bronze: Peter Maxwell, Auckland (Simmental), processed at Wilson Hellaby
CLASS 2: BEST OF BREED –
BRITISH : ANGUS
Gold: Chris
& Karren Biddles, Tekopuru (Angus), processed at Wilson Hellaby
Silver: Penny & Pete
Hoogerbrug, Gisborne (Angus), processed at Wilson Hellaby
Bronze: Paul Williams, Gisborne (Angus), processed at Progressive Meats
CLASS 3: BEST OF BREED –
BRITISH : HEREFORD
Gold:
Dene Noonan, Auckland (Hereford),
processed at Wilson Hellaby
Silver: Bill Grounds, Kaitaia (Hereford), processed at AFFCO Moerewa
CLASS 4: BEST OF BREED –
BRITISH : OTHER
Gold: Graeme John Dyke, Pahiatua (Red Devon), processed at Progressive Meats
Silver: Graeme John Dyke,
Pahiatua (Red Devon), processed at Progressive Meats
Bronze: Graeme John Dyke, Pahiatua (Red Devon), processed at Progressive Meats
CLASS 5: BEST OF BREED –
CROSSBREED & OTHER
Gold:
Nick Perry, Pahiatua (Angus / Gelbvieh),
processed at Alliance Levin
Silver: Colin Brown, Cambridge
(Murray Grey / Wagyu), processed at Wilson Hellaby
Bronze: Don Buchanan, Taumarunui (Piedmontese X), processed at Land Meat
CLASS 6: BEST OF BREED –
LIFESTYLE
Silver: Doug Wooderson, Te Kuiti (Hereford X), processed at Wilson Hellaby
CLASS 7: BEST OF BRAND –
RETAIL
Gold:
First Light Foods, Hastings (Wagyu), processed
at Greenlea Premier
Silver: AngusPure, Otorohanga
(Angus), processed at Wilson Hellaby
Bronze: Westmeat Blenheim (Hereford Prime, Canterbury Angus), Blenheim (Angus), processed at CMP Kokiri
CLASS 8: BEST OF BRAND –
WHOLESALE & FOODSERVICE
Gold:
AngusPure, Te Aroha (Angus), processed at
Wilson Hellaby
Silver: AngusPure, Otorohanga
(Angus), processed at Wilson Hellaby
Bronze: Cabernet Foods (Everton
Dry Aged Beef), Carterton (Hereford), processed at Cabernet Foods
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