Red meat rebound
The red meat sector is poised for a strong rebound this season, with export receipts forecast to top $10 billion and farm profitability to almost double.
New Zealand’s 20 most succulent steaks have been named as finalists in the 2015 Beef and Lamb New Zealand Steak of Origin Competition.
A panel of 12 well-known food-writers and chefs, including Kerry Tyack and Julie Biuso, tasted a total of 69 sirloin steaks, judging each one on taste, tenderness and aroma, to find the top four for each class.
Semi-final judge, Kerry Tyack says as a returning judge, he was reminded of the outstanding quality of New Zealand beef.
“Although the steaks vary in taste, texture and appearance, they’re all of a consistently high standard,” says Tyack.
The steaks will be tasted once more at the Grand Final, to be held in Palmerston North on May 11.
The judging panel will include Sarah Walker (Beef + Lamb Iron Maiden and Silver Medallist); Lauraine Jacobs (Food-writer); Marc Soper (Beef + Lamb Ambassador Chef and Wharekauhau Country Lodge Executive Chef) and Graham Hawkes (Beef + Lamb Advisory Chef and Head Judge).
Between them, the Grand Final judges will determine both the 2015 Grand Champion and Supreme Brand Champion.
The 2015 Beef + Lamb New Zealand Steak of Origin finalists are:
CLASS 1 – BEST OF BREED: EUROPEAN
Malcolm Entwisle, Te Kauwhata (Aubrac), processed at Ruakura Meat Processors
Jon Knauf, Wairoa (Simmental), processed at Land Meat
Tony Partridge, Leeston (Simmental), processed at Ashburton Meat Processors
Tony Partridge, Leeston (Simmental), processed at Ashburton Meat Processors
CLASS 2 – BEST OF BREED: BRITISH
John Bayly, Paihia (Angus), processed at AFFCO Moerewa
Forbes & Angus Cameron, Ashhurst (Angus), processed at Land Meat
Karen Schumacher, Inglewood (Red Devon), processed at Land Meat
Alistair Sharpe, Waihi (Angus), processed at Auckland Meat Processors/Wilson Hellaby
CLASS 3 – BEST OF BREED: CROSSBREED & OTHER
Don Buchanan, Taumarunui (Piedmontese X), processed at Land Meat
Forbes & Angus Cameron, Ashhurst (Angus/Salers), processed at Land Meat
Ian Grogan, Feilding (Angus/South Devon), processed at Land Meat
Tom Savage, Gisborne (Hereford/Shorthorn), processed at Land Meat
CLASS 4 – BEST OF BRAND: RETAIL
Bowmont Wholesale Meats (Hereford Prime) (Hereford)
Bowmont Wholesale Meats (Hereford Prime) (Hereford)
Chef’s Choice (AngusPure) (Angus)
Countdown South Island (Countdown Angus) (Angus)
CLASS 5 – BEST OF BRAND: WHOLESALE & FOODSERVICE
Angus Meats (Angus Reserve) (Angus)
ANZCO FOODS (Riverlands) (Angus)
Lake Farm Beef (Angus)
Countdown North Island (Countdown Angus) (Angus)
South Island dairy production is up on last year despite an unusually wet, dull and stormy summer, says DairyNZ lower South Island regional manager Jared Stockman.
Following a side-by-side rolling into a gully, Safer Farms has issued a new Safety Alert.
Coming in at a year-end total at 3088 units, a rise of around 10% over the 2806 total for 2024, the signs are that the New Zealand farm machinery industry is turning the corner after a difficult couple of years.
New Zealand's animal health industry has a new tool addressing a long-standing sustainability issue.
The Government has announced that ACC will be a sponsor of this year's FMG Young Farmer of the Year competition.
As veterinary student numbers grow to help address New Zealand's national workforce shortge, Massey University's School of Veterinary Science is inviting more veterinary practices to partner in training the next generation of vets.