An AngusPure steak from a farm in the Waikato has been crowned the most tasty, tender and succulent piece of meat in the country. Otorohanga farmers Tim and Kelly Brittain won the top spot in this year's Steak of Origin awards, with many saying this was the toughest competition yet.
More than 300 farmers from around New Zealand submitted a sirloin of beef to be judged in the annual awards. The cuts were scientifically tested for tenderness and the best 65 were assessed and tasted by a panel of top chefs. The steaks were cooked in non flavoured oil, with no seasoning, for three minutes on each side and rested for five minutes.
The panel of judges, including renowned chefs, Ben Bayly, Gareth Stewart and Shaun Clouston completed two rounds of judging before the Brittains’ steak was deemed the county’s top from an initial line-up of 64 semi-finalists.
Tim Brittain, a life member of Angus New Zealand and Chairman of AngusPure, said the win was something he and his wife had been working towards.
“Each year our entries into this competition have stepped up a level and I am so proud that tonight all our work and efforts can be celebrated. This outcome is a significant achievement and something that Kelly and I have been working towards,” he said last night.
Chief judge, Shaun Clouston recognizes the way in which this competition shines light on the country’s beef farmers, acknowledging that the high quality of beef within the New Zealand food service is down to their fine-tuned farming activities.
Clouston, co-owner and chef at Wellington's Logan Brown, said the quality of New Zealand steak was especially high.
"The paddock to plate link is one that New Zealanders are really interested in."
AngusPure have a high emphasis on this paddock to plate idea, offering consumers guaranteed traceability throughout the supply chain.