The Australian Wagyu Association (AWA) is facilitating the Wagyu Branded Beef Competition at this year’s Annual Conference being held at Albury Entertainment Centre in the Albury NSW May 1 – 5, 2017. There will be four classes showcasing the leading brands in Australia promoting Wagyu beef.
The highly regarded Branded Beef Competition seeks to promote excellence in Wagyu beef production over 4 categories providing an opportunity for producers to benchmark their product. Award winners will be announced during the 2017 Wagyu Expansion AWA Conference Gala Dinner on May 2.
Entry fees are payable on receipt of invoice and non-refundable once entry is accepted by the Australian Wagyu Association. All prices listed are inclusive of GST. The AWA will invoice you for the classes you have entered.
Classes 1, 2 and 3 – $500 (inc GST) per entry
Class 4 – $100 (inc GST) per entry
Delivery of exhibits
Entries in Classes 1, 2, and 3 to be delivered to Eatons Hill Hotel between 6-10 March 2017. Entries in Class 4 (Gourmet Wagyu Sausage) to be lodged no later than 5pm on 14 March 2017.
Attn: John Alexander, Executive Chef
Eatons Hill Hotel and Function Centre
646 South Pine Road
Eaton Hill QLD 4037
phone 07 3325 6777
To take place on 16 March 2017
Branded Beef Classes
Class 1 Zoetis
Fullblood Wagyu 100% class
Class 2 Bovine Dynamics
Crossbred Wagyu class
Class 3 Hughes Pastoral Company
Commercial Wagyu Steak Class (marble score 5-7)
Class 4 Johnsons Livestock Transport
Gourmet Wagyu Sausage Class
Grand Champion Wagyu Brand proudly sponsored by Cha Cha Char Wine Bar & Grill
Chairman, Competitions Committee
phone 0428 456 293 or email
Gold, Silver and Bronze awards will be issued to all exhibitors that have achieved the minimum score attributed to each award. These levels will be at the discretion of the judges for each class. Trophies will be awarded to all Gold Medal recipients.
A Grand Champion award will be issued to the entry gaining the highest overall points from within Classes 1, 2, and 3. The Gourmet Wagyu Sausage (Class 4) WILL NOT be eligible for this award. However, the highest scoring sausage entry will be named Champion Gourmet Wagyu Sausage.
In each class, only one entry per individual brand is allowed.
All exhibits to become the property of the AWA.
Ageing – Exhibits in Clases 1, 2, and 3 must be no longer than 50 days aged at time of judging. (e.g. no ageing prior to 27 January)
Classes 1, 2, and 3 – Each exhibitor is to supply 1 x whole Striploin of H.A.M. 2140 or 2141 or 2142 or 2143, together with a copy of the carton end panel from which the entered product originated.
CLASS 3 (Commercial Wagyu Steak Class marble score 5-7)
To be eligible for this class, entries must:
i. have been Aus-meat graded to be between marble score 5 and marble score 7.
ii. be submitted in original carton with label.
iii. have marble score on label.
iv. be accompanied with a signed Statutory Declaration stating that the entry, carton & label refer to the marble score grading on the label.
All entries will be subjected to Digital Analysis by the Japanese Digital Camera and any entries that have a marbling percentage significantly higher than the cutoff for marble score 7 will be excluded. CSC entries have a minimum requirement of F1 Wagyu 50% content but higher content Crossbred Wagyu or Fullblood Wagyu may be entered as well. In addition, both pasturefed and grainfed entries are acceptable in this class.
Class 4 – Each exhibitor is to supply 3 x 6 pack trays of sausages. Sausages may be either “thick” or “thin” in size. Only fresh sausages are eligible – no pre or part cooked sausages are to be supplied. Sausages must be made from a minimum of 75% Wagyu trim and the Wagyu trim must be derived from Crossbred Wagyu F1 50% animals (or greater).
All exhibits may be subjected to parent verification tests to ensure their Wagyu eligibility.
STRIPLOIN BONELESS BEEF
Australian Handbook Number
2140 = 3 Rib
2141 = 0 Rib
2142 = 1 Rib
2143 = 2 Rib
Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.
Sausages may be either “thick” or “thin” in size. Only fresh sausages are eligible – no pre or part cooked sausages are to be supplied. Sausages must be made from a minimum of 75% Wagyu trim and the Wagyu trim must be derived from Crossbred Wagyu F1 50% animals (or greater).
GOURMET WAGYU SAUSAGE Class 4
Visual appearance uncooked
Entries will be judged in the pack, uncooked
One sausage from each pack will be cut in half length ways, uncooked
Bone/cartilage/blood clots – Does the product have any of these visible?
Air pockets – Is the product free from air pockets? Is the fill even throughout the sausage?
Linking and Packing – Is the sausage linked in a uniform manner? Is the packing uniformed?
Moisture Level – Does the product appear too moist or too dry?
Visual appearance cooked
Judge during cooking
Product taste tested