Alliance commissions major heat pump system at Mataura, cutting coal use and emissions
Alliance Group has commissioned a new heat pump system at its Mataura processing plant in Southland.
Alliance was awarded one gold medal and two silver medals by a panel of more than 80 independent expert judges from around the world, who assessed over 500 entries from 25 countries during two rigorous days of judging.
During the competition, all steaks were coded throughout the judging process to keep the producer’s name and country of origin anonymous.
Alliance’s gold medal was awarded for a Ribeye (aka Cube Roll) with a marble score of 8, while Ribeye and Fillet steaks also earned silver medals. The medal-winning entries were processed at the company’s Mataura plant in Southland.
Wayne Rollinson, global sales director beef at Alliance Group, said the recognition highlights the strength of the company’s premium beef programme.
“Winning gold and silver at this highly respected global competition reinforces Alliance’s focus on excellence and innovation in beef production.
“It’s also a reflection of the skill and dedication of our farmer-shareholders, whose livestock underpins the Pure South Handpicked 55 Day Aged Beef range.
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“We are building a strong reputation in international markets for delivering consistently outstanding eating experiences, and these results provide further proof of the world-class quality of our product.”
Rollinson further said that the quality attribute system used to judge eating quality characteristics ranging from marbling, fat colour and pH was the AUS-MEAT Chiller Assessment Programme, which is regularly audited for quality.
Pure South Handpicked 55 Day Aged Beef is carefully selected by internationally accredited assessors from prime cattle of any breed. Only a fraction of the very finest beef makes the grade which is in demand by customers across the world.
The marble score is determined using AUS-MEAT accredited Meat Eating Quality (MEQ) cameras installed across Alliance’s plant network.
Selected cuts are then aged in vacuum bags. The quality of product and the aging process results in a milder beef profile with exceptional levels of tenderness.
