The Australian Wagyu Association (AWA) is again facilitating the Wagyu Branded Beef Competition at this year’s Annual Conference being held at Mackay Entertainment Convention Centre (MECC) in Mackay, Qld, May 2 – 6, 2018.
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 2018 Wagyu Edge AWA Conference Gala Dinner on May 3.
ENTRIES ARE INVITED
Entry into the 2018 Wagyu branded Beef Competition is available now. Register your brand by completing the entry form button. Entries close 16 February 2018.
Once your entry information has been received, checked and accepted, we will be in contact with additional entry information and deadlines.
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 5-9 March 2018. Entries in Class 4 (Gourmet Wagyu Sausage) to be lodged no later than 5pm on 13 March 2018.
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 15 March 2018
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
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).
PREPARATION: (the day before)
a. The Striploin will be removed from its packing and the packing will be disposed of.
b. 21mm steaks will be cut from the caudal end (rump end) until there is no evidence of the m. gluteus medius remaining. Each steak will be measured and cut 21mm thick
c. The next steak will be used for the visual assessment. It will be identified with the coded insert, overwrapped to allow to bloom for the next day, and placed in the refrigerator.
d. The next two steaks will used as backups. They will be identified with the coded insert and vacuum packed.
e. The next two steaks will be used for cooking and taste assessment. They will be identified with the coded insert and vacuum packed.
f. The rump end pieces will be identified, vacuum packed and either used at the AWA Conference or donated to a local charity (at the discretion of the AWA).
g. The remaining striploin will be identified with the coded insert and vacuum packed. These pieces will be packaged sent to the Conference Venue for display, use and/or auction at the Conference.
h. All products will be stored appropriately in the refrigerator or freezer until judging day.
CLASSES 1, 2 AND 3
The reaction of the mouth to the physical quality of the food. Includes tensile resistance and product mouthfeel. Will be influenced by marbling, the firmness and texture of the beef, as well as the connective tissue. DESCRIPTORS: chewy, enjoyable-chewy, fibrous, granular, greasy, mushy, silky, tender, textureless, tough, very-tender, other.
Basically, the impression given from the release of the meat’s water holding capacity on first eating. The melted marbling in highly marbled beef will be a major contributor to this but will also include the consumer’s saliva. The salivation response will be tempered by aroma and hunger. DESCRIPTORS: very dry, dry, slightly-dry, initial juiciness, very juicy, lasting juiciness.
There are 5 taste receptor groups; sweet, salt, bitter & sour plus a new receptor range described by the Japanese as ‘umami’ (which means beefy, savoury, brothy or delicious). It is the taste of MSG (monosodium glutamate), IMP (5-nucleotides, 5’-inosine monophosphate), GMP (5’-guanosine monophosphate) & BMP (8 amino acid “Beefy Meaty Peptide”: Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala). There are up to 880 volatile compounds of different chemical classes reported in cooked beef. DESCRIPTORS: beany, bitter, buttery, caramel, cereal , chemical/medicinal, citrus, clean & fresh, creamy, dairy, earthy, fatty, fishy, herbal, kerosene, livery, low, putrid, metallic, nutty, popcorn, rancid, rich, rounded, salty, soapy, sour, stale, sweet, toasty, unami, other.
The perception of the volatile characteristics of food as perceived by receptors primarily in the nose. DESCRIPTORS: beefy, caramel, cardboard, cereal, citrus, sulphury, fishy, medicinal/chemical, herbaceous, putrid, stale, musty, livery, kerosene/solvent, low/faint, toasty, popcorn, fresh, floral, pungent, other.
PREPARATION: (the day before)
Stewards will collect each sheet from the judges and enter the results into the excel model. Any anomalies in the judging sheets are to be corrected immediately.
The AWA Steward, MLA Steward and the Chief Judge will then agree on the highest scoring entry in this class and will select the Champion Gourmet Wagyu Sausage 2017. This information will remain confidential until the award presentation.
GOURMET WAGYU SAUSAGE CLASS 4
JUDGE’S ASSESSMENT CRITERIA
VISUAL APPEARANCE UNCOOKED
Entries will be judged in the pack, uncooked
One sausage from each pack will be cut in half lengthways, 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 uninformed?
Moisture Level – Does the product appear too moist or too dry?
VISUAL APPEARANCE COOKED
JUDGED WHEN COOKED
Product taste tested