2020 is the year for doing events a little differently, and the Wagyu Branded Beef Competition award ceremony has joined those ranks by announcing the highly anticipated results in a livestream broadcast, in what may well be the only branded beef competition for the year amid COVID-19.
The award ceremony for 2020 will be broadcast live on Friday 15 May between 4 pm and 5 pm (AEST) where viewers can be the first to discover the gold medal winners and champions and hear first-hand from the brand owners and their journey.
Celebrating Fullblood, Crossbred and Commercial Classes, the competition seeks to promote excellence in Wagyu beef production for producers and brand owners. The categories are
In addition to Gold, Silver and Bronze medals for each category, Category Champion awards will be awarded to the highest scoring entry in each category. The highest scoring Category Champion will be awarded the Grand Champion Award.
Congratulations to all our entrants on the outstanding quality of Wagyu presented this year.
We are pleased to announce that the Grand Champion for 2020 is: Stone Axe Pastoral with their brand Stone Axe!
The Gold and Class Champions are
Champion: Stone Axe Pastoral
Open Crossbred Wagyu Gold Medallists
Champion: Jack’s Creek
Commercial Wagyu Gold Medallists
Champion: Pardoo Beef Corporation
Download the full results here
AWA Marketing and Communications Manager – phone 0400 855 040 or email
The reaction of the mouth to the physical quality of the food. Includes tensile resistance and product mouth feel. Will be influenced by marbling, the firmness & texture of the beef, as well as the connective tissues.
Descriptors: 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 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.
Peter Lewis is once again Chief Judge and Gary McPherson Chief Steward. A panel of 16 judges is appointed and rotated around in a “cascading” system. As much as possible, the same judges are appointed each year. The judges consisted of Sponsors, Chefs, Restauranteurs, Food Critics, Producers, Butchers and associated industry personnel.
Each steak entry is judged by a panel of seven judges. Each judge may allocate up to 130 points for each steak entry, which gives a potential 910 points possible per entry.
Medal cut-offs in Class 1 and 2 (Fullblood and Crossbred Wagyu) were set at:
Total 910 points possible
Medal cut-offs in Class 3 (Commercial Steak MS 5-7) were set at:
Total 910 points possible