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).
Every entrant is subject to the following terms and conditions upon submitting an entry into the competition.
I apply to enter the exhibits subject to the terms and conditions set out in the 2019 Wagyu Branded Beef Competition General Competition Regulations and Assessment Criteria, Class Protocols and Entry Regulations and I agree to be bound by these Regulations; and
I certify that the information contained in my Application for Entry is true and correct to the best of my knowledge; and
I declare that the exhibit provided does represent accurately the class that it has been entered.
I will supply DNA verification to verify breeding and/or Wagyu content if requested.
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. Then, 30cm shall be measured along the striploin and the striploin shall be dissected. Cutting back from that 30cm point, steaks shall be measured and cut 21mm thick. The first 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 be used for cooking and taste assessment. They will be identified with the coded insert and vacuum packed.
e. The next two steaks will used as backups. They will be identified with the coded insert and vacuum packed.
f. The remaining pieces will be identified with an insert and vacuum packed. These pieces will be packaged and sent to either AWA office or the AWA Conference Venue for display, use and/or auction at the Conference (at the discretion of the AWA).
g. 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 five taste receptor groups; sweet, salt, bitter and 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) and 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 2019. 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
COMPLETE AN ENTRY FORM NOW