2018 Wagyu Branded Beef Competition

SHOWCASE YOUR BRAND 

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. 


COMPLETE AN ENTRY FORM NOW

 

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 DETAILS


Entry fees
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.

Delivery address
Attn: John Alexander, Executive Chef
Eatons Hill Hotel and Function Centre
646 South Pine Road
Eaton Hill QLD 4037

phone 07 3325 6777

Judging
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

COMPETITION ENQUIRES

Ron Fitzgerald
Chairman, Competitions Committee – phone 0428 456 293 or email

 

GENERAL COMPETITION REGULATIONS AND ASSESSMENT CRITERIA

  1. Exhibitors must be a member (Full Member or Associate Member) of AWA to be eligible to enter this competition. All members will be allowed to enter the competition, including AWA Board members. Any member entering a product into this competition shall not take part, in any way, in conducting the competition, viewing results or issuing awards.
  2. Exhibitors must state on the “Application to Enter” form the classes to be competed for. The Stewards and/or Judges may move an entry to another class if it is deemed that the entry is “out of class”.
  3. Judging will be conducted by Judges appointed by the AWA. Sponsors for the BBC are invited to be part of the panel, as well as specialist chefs, food critics and members of the broader community. Judging will be “blind”. All entries will be coded and at no time will any of the Judges be aware of the Brands or ownership of any of the samples (apart from the codes).
  4. The exhibitor irrevocably consents to:
    i. The AWA publishing or reproducing in any manner whatsoever any particulars or information in relation to their exhibits; the publication or reproduction may be in printed form or visual image through electronic means and/or the internet.
    ii. The AWA conducting any tastes or analysis of any description upon the entries at the discretion of the AWA.
  5. Presentation of Awards will take place on 3 May at the AWA National Conference Gala Dinner held at the Mackay Entertainment Convention Centre, Mackay, QLD.
  6. Samples to be delivered to:
    John Alexander, Executive Chef
    Eatons Hill Hotel and Function Centre
    646 South Pine Road, Eaton Hill QLD 4037
    Phone: 07 3325 6777
    Samples to be delivered between 5-9 March for Classes 1, 2, and 3 and by 5pm on 13 March for Class 4 (Gourmet Wagyu Sausage). AWA will not be responsible for any loss, damage to or misdelivery of any entry.
  7. Exhibitors agree to the publication of all competition results.
  8. All award-winning entries must only use the Australian Wagyu Association medal/trophy designs. Artwork will be supplied to all prize-winning exhibitors.
  9. Exhibitors of awards agree that all advertising, promotion or labelling arising from 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.
  10. 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.
  11. In each class, only one entry per individual brand is allowed.
  12. All exhibits to become the property of the AWA.
  13. Ageing – Exhibits in Classes 1, 2, and 3 must be no longer than 50 days aged at the time of judging. (e.g. no ageing prior to 24 January)
  14. 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.
  15. 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.
  16. 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 cut-off for marble score 7 will be excluded. CSC entries must 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.
  17. 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).
  18. 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
    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).

  19. the award will include the year of awards and class description of award.

 

PROTOCOLS FOR STRIPLOIN  – CLASSES 1, 2 & 3

PREPARATION: (the day before)

  1. All exhibits will be checked off against the list. Any anomalies are to be immediately corrected with the exhibitor.
  2. Each exhibit will be allocated a unique identification code. Each exhibit will require 6 inserts. To save time these inserts will need to be prepared earlier.
  3. Each exhibit (Striploin) will be prepared separately to the same specification.

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.

COOKING

  1. Cooking exhibits will be removed from the refrigerator 15 minutes before cooking commences.
  2. The cooking of exhibits will be done as per the order sheet which will be prepared and in a random order.
  3. Each exhibit will follow this protocol:
    a. Two steaks representing the exhibit will be removed from the refrigerator 15 minutes prior to cooking.
    b. After 15 minutes, these two steaks will be placed in the sous-vide bath which will be maintained at 620c for exactly 15 minutes.
    c. The steaks will be removed from their bag and placed on the flat grill for 1.15 minutes either side. A Waldorf flat grill will be set on a “medium” dial setting to achieve an instant loud sear and the exhibit will be maintained on the first side for 1.15 minutes then turned for another 1.15 minutes on the other side.
    d. The steaks will be removed from the grill and placed on the warming tray for 5 minutes.
    e. The steaks will then be prepared by:
    i. Removing the m. multifidi dorsi.
    ii. Removing the medial, lateral, dorsal and ventral edges.
    iii. Cutting the steaks (lengthwise – dorsal to ventral) into two strips and then cutting these strips into 4 bite-size pieces.
    iv. Place 2 pieces on each plate and distribute to the judges.

JUDGING

  1. The judges will be offered a new exhibit each 6-9 minutes.
  2. The judges will be provided with a pre-formatted sheet of paper to complete for each exhibit.
  3. Each judge will be asked to provide a score for:
    a. Tenderness (out of 30 points)
    b. Flavour (out of 30 points)
    c. Juiciness (out of 10 points)
    d. Overall liking (out of 30 points)
  4. Stewards will collect each sheet from the judges and enter the results into the excel model.
  5. Any anomalies in the judging sheets are to be corrected immediately.

VISUAL

  1. The visual exhibits will be removed from the refrigerator 10 minutes before judging.
  2. The samples will be removed from their packaging and placed on a plate (with drip sheet) and let sit to bloom for a minimum 5 minutes.
  3. The exhibits will then be sent to the judging table for assessment.
  4. Each judge will be asked to score each exhibit on their visual assessment out of 30 points.
  5. Stewards will collect each sheet from the judges and enter the results into the excel model.
  6. Any anomalies in the judging sheets are to be corrected immediately.

THE AWARDS

  1. The excel model will calculate each judge’s score for each exhibit. Each exhibit will receive a total accumulated score from the judging panel.
  2. The MLA (or AWA) will audit the judging sheet and the model for any anomalies.
  3. The AWA Steward, MLA/Chief Steward and the Chief Judge will then agree on the cut off levels for each Gold, Silver and Bronze for each class. This information will remain confidential until the award presentation.
  4. The AWA Steward, MLA/Chief Steward and the Chief Judge will then agree on the highest scoring entry (from Classes 1, 2, & 3) which will then become the Grand Champion. This information will remain confidential until the award presentation.

 

WAGYU BRANDED BEEF JUDGING TERMINOLOGY

CLASSES 1, 2 AND 3

TENDERNESS

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. 

JUICINESS

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.

FLAVOUR

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. 

AROMA

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. 

 

PROTOCOLS FOR GOURMET WAGYU SAUSAGE CLASS 4

PREPARATION: (the day before)

  1. All exhibits will be checked off against the list. Any anomalies are to be immediately corrected with the exhibitor.
  2. Each exhibit will be allocated a unique identification code. Each exhibit will require 6 inserts. To save time these inserts will need to be prepared earlier.
  3. Each exhibit (3 x trays; 6 sausages/tray) will be prepared separately to the same specification. One tray (6 sausages) will be for judging, one tray will be identified for backup & the third tray identified as spares.

COOKING

  1. Each tray containing 6 sausages for judging will be removed from the refrigerator and placed on a table with their entry number and any flavour descriptor.
  2. Four sausages will be removed from each tray and used for cooking.
  3. These four will be allowed to stand for 10 minutes at room temperature.
  4. The last two sausages remaining on each tray will be used for the Visual Cut Open Uncooked & Visual Whole Uncooked Assessments. For this, one will be cut in half lengthways, and the other left whole. They will then be placed together on a plate for inspection.
  5. A Frying Pan for cooking will have greaseproof paper inserted and then heated for 1.5 minutes.
    • The four sausages for cooking will be placed on the heated frying pan (at low heat).
    • These will be caramelised for a period of 1 minute on one side then turned over for another 1 minute.
    • These will be taken off the burner, turned back over in the pan & allowed to rest for 1.5 minutes
    • All four will then be placed in the oven at a temperature of 120 degrees.
    • One sausage will have a thermometer inserted into it to determine when the core temperature reaches 65 degrees, which should take approximately 12 minutes.
    • Upon reaching 65 degrees, the sausages will be considered cooked.
    • Prior to & during cooking, care will be taken that the three sausages for judging will, at no time, have the skin pierced, pricked, punctured or cut.
  6. When the four sausages are cooked:
    • They will be allowed to sit for 2 minutes.
    • The one used with the thermometer will be discarded.
    • Two will have each end trimmed off, cut into 6mm pieces and then given to the judges for their Taste Assessment.
    • The other cooked sausage will be kept whole, placed on the tray with the two Visual Uncooked sausages and used for the Visual Whole Cooked Assessment.

JUDGING

  1. Each judge will be given a pre-formatted judging sheet and an explanation will be given by the Chief Judge.
  2. Each judge will be asked to provide a score for:
    • Visual Whole Uncooked (out of 20 points)
    • Visual Cut Open Uncooked (out of 5 points)
    • Visual Whole Cooked  (out of 20 points)
    • Taste   (out of 55 points)

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 AWARDS

  1. The excel model will calculate each judge’s score for each exhibit.
  2. The MLA (or AWA) will audit the judging sheet and the model for any anomalies.
  3. The AWA Steward, MLA Steward and the Chief Judge will then agree on the cut off levels for each Gold, Silver and Bronze for each class.

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.

 

WAGYU BRANDED BEEF JUDGING TERMINOLOGY

GOURMET WAGYU SAUSAGE CLASS 4

JUDGE’S ASSESSMENT CRITERIA 

VISUAL APPEARANCE UNCOOKED
Entries will be judged in the pack, uncooked

UNCOOKED

  • Does the product have a fresh external appearance?
  • Does the product appeal to you?
  • Does the product have good colour?
  • Is the product crinkled?
  • Is the shape distorted?
  • Is the pack presentable?

One sausage from each pack will be cut in half lengthways, uncooked

TECHNICAL COMPOSITION

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

  • Does the product appeal to you?
  • Texture and Aroma?
  • Is the shape distorted?
  • Did splitting occur?
  • Did shrinkage occur?

FLAVOUR
Product taste tested

  • Is the aroma appealing to the senses?
  • Is the aroma true to a specific description?
  • Is the flavouring appealing?
  • Is the flavour true to a specified description?
  • Is the texture even throughout the entire sausage?
  • Did the taste linger with you?
  • Does the flavour meet your expectations?