Red meat rebound
The red meat sector is poised for a strong rebound this season, with export receipts forecast to top $10 billion and farm profitability to almost double.
Following stringent scientific testing, judges have narrowed down the more than 150 entries to just 20, in the search for the nation’s most tender and tasty lamb.
Carne Technologies general manager, Nicola Simmons says the tests they run look at yield and the qualities that are relevant to the end product.
“We analyse each lamb leg entry using objective measurements for tenderness, colour and succulence as these are ultimately factors which affect the consumer’s eating experience,” says Simmons.
The 20 finalists must be of supreme quality if they want to capture the attention of the judges at the Grand Final held at the Wanaka A&P Show on March 13.
This year’s judging panel boasts sporting superstars and Beef + Lamb New Zealand Iron Maidens Lisa Carrington, Sarah Walker and Caroline Meyer (nee Evers-Swindell), alongside food writer Lauraine Jacobs, Beef and Lamb New Zealand ambassador Chef Reon Hobson and head judge Graham Hawkes.
This year marks the ninth of the competition, which followed on from the success of Beef + Lamb New Zealand’s beef competition, the Steak of Origin.
The competition, sponsored by Zoetis, asks farmers nationwide to submit their lamb leg entries in the hope of taking home the $2,000 prize money and the prestigious Glammies Grand Champion Trophy.
Retailers are also hotly contending for the title of Retail Champion.
The 2015 finalists are:
Class 1: Best of Breed - Traditional
Fraser & Sara Briant, Gisborne (Coopworth) processed at Silver Fern Farms Takapau
Annie & Graham Carmichael, Matiere (Romney) processed at Taylor Preston
Don Morrison, Gore (Romney/Growbulk) processed at Alliance Lorneville Andrew Paterson, Omakau (Polwarth) processed at Silver Fern Farms Fairton
Class 2: Best of Breed – Crossbreed
Robbie Gibson, Cromwell (Merino/Southdown) processed at Ashburton Meat Processors
Bruce Lamb, Tokanui (Romney/Southdown Poll Dorset) processed at Silver Fern Farms Waitane
Hamish Mackay, Gore (Romney/Texel) processed at Alliance Lorneville
Don Morrison, Gore (Growbulk) processed at Alliance Lorneville
Class 3: Best of Breed – Terminal X
Hamish Buchanan, Dannevirke (Highlander Primera/Texel) processed at Alliance Dannevirke
Don Morrison, Gore (Growbulk/ Charollais) processed at Alliance Lorneville Richard Morrison, Marton (Ezicare) processed at Taylor Preston
Lynley & Matt Wyeth, Masterton (Highlander/Primera) processed at Silver Fern Farms Takapau
Class 4: Best of Breed – Open
James & Liane Crutchley, Palmerston (Romney/Texel) processed at Lean Meats Oamaru
Boyd Manson, Invercargill (Highlander/Blackface Composite) processed at Silver Fern Farms Waitane
Timothy Williams, Clinton (Growbulk) processed at Alliance Lorneville
Toby Williams, Gisborne (Romney/Suffolk) processed at Progressive Meats Hastings
Class 5: Retail
Chef Ready Meats, Hamilton (Texel/Romney)
Countdown Meat & Livestock (Suffolk/Southdown)
Countdown Meat & Livestock (Suffolk/Southdown)
Nosh Food Market (Black Rock Butchery) (Romney/Dorset)
The Grand Final will be held at the Wanaka A&P Show in on 13 March at 1:30pm at site CV1.
