Entries delivered to Prime Cut Meats: 23 January to 3 February 2023
Judging day of entries: 7 – 8 February 2023
Wagyu Branded Beef Awards dinner: 19 April 2023
Doltone House Jones Bay Wharf, Sydney
Wagyu Branded Beef Judging Terminology
What does the Wagyu taste like? What flavours are present? And how does it feel when I eat it?
These are the questions our judges ask when comparing Wagyu beef.
Each aspect will be influenced by marbling, the firmness and texture of the beef, as well as the hints of how the Wagyu cattle were raised.
To describe how it feels to chew Wagyu beef we use: chewy, enjoyable-chewy, fibrous, granular, greasy, mushy, silky, tender, textureless, tough, very-tender, other.
The impression given from the release of the meat’s water-holding capacity on first eating defines the juiciness. The melted intramuscular fats 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 five taste receptor groups; sweet, salt, bitter and sour plus the Japanese flavour ‘umami’ (which means beefy, savoury, brothy or delicious). There are up to 880 volatile compounds of different chemical classes reported in cooked Wagyu beef.
Descriptors: beany, bitter, buttery, caramel, cereal, chemical/medicinal, citrus, clean and 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.
What does the Wagyu beef smell like? The perception of the volatile characteristics of food is 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.
In its 11th year, the renown Wagyu Branded Beef Competition saw an enormous 46 entries in the 2022 competition, from 31 world class brands judged by a panel of 32 food and beef industry experts.
The WBBC represents the very best Australian Wagyu has to offer, with truly exceptional world-class entries.
Grand Champion and Class 1 Champion
Signature Series by Mayura Station
Class 2 – Crossbred
WX9 by Rangers Valley
Class 3 – Commercial Marble Score 5-7
WX by Rangers Valley
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