Site Stats

Content View Hits : 9704

Main Menu

Press Releases
Home

STEAK OF ORIGIN SUCCESS 2010 

The Steak of OriginTM challenge aims to find the most tender, tastiest sirloin steak in New Zealand.  It is open to beef farmers, retailers, wholesalers and foodservice.

The Steak of OriginTM challenge has been running for over eight years.  It originated from a national carcass competition and since the Beef + Lamb New Zealand has run the competition on behalf of Meat & Wool New Zealand, a taste element has been introduced.

The competition process involves an initial assessment of the sirloin steak at Carne Technologies in Cambridge.  Each steak is aged for three weeks before being tested for tenderness, pH and % cooking loss.  The most tender steaks make the semi-final and are cooked and tasted by a panel of judges in Christchurch.  The finalists (four from each of the four classes) are tasted at Beef Expo, Feilding, Tuesday 18 May by top chefs and celebrities to find the most tasty and tender steak in the country.

The three farmer classes are:

CLASS 1: Best of Breed – European
CLASS 2: Best of Breed – British
CLASS 3: Best of Breed – Crossbreed and Other

The two brand classes are:

CLASS 4: Best of Brand – Retailers
CLASS 5: Best of Brand - Wholesaler or Foodservice provider


CLASS 2: BEST OF BRITISH BREED

1st: Forbes & Angus Cameron, Ashhurst (Angus) processed at Land Meat NZ Ltd, Wanganui
2nd: Tim Wilding, Parnassus (Angus) processed at South Pacific Meats, Christchurch
3rd: Chris & Karren Biddles, Te Kopuru (Angus) processed at Auckland Meat Processors/Wilson Hellaby
4th: John Morrison, Marton (Ezicalve Hereford) processed at Taylor Preston/Ken Wilson Meats, Wellington

 

It's What We Do.

forbes1
Photography courtesy of Graeme Brown

 Our Sheep breeding flock of over 5000 ewes and cow herds of over 500 are all run together under completely commercial conditions - where only the tough survive and only the elite thrive.

Our recorded flocks and herds are only separated at mating and lambing/calving. The remainder of the year they are part of a large commercial operation on medium to difficult hill country, which we are presently developing. Our aim is to have minimum input to produce maximum output. We have a 30 year proven practical history at developing flock and herd genetics towards this goal.

We were pioneers in carcass improvement with 18 years of objective measurements placing us at the forefront of the industry.
No culling is done for age and as long as a cow is sound and produces a good calf annually and holds together through a winter rotation she is retained in the herd.

This policy has helped us evolve a strain of beef cow with hardiness and longevity, and we believe this combined with our emphasis on productive traits gives Ngaputahi and our clients a competitive edge in the cattle industry of today and the future.

We do not consider ourselves "Stud Breeders" as such since our primary focus is to produce superior genetics that will profit our commercial operation on Ngaputahi.

This performance focus produces for you, the commercial farmer genetics that will thrive and perform in your environment, excel in productivity and, importantly, exceed present and future market requirements.  
 

 
Design © Copyright 2007 by Arthur Konze.