ak o f o ri g i n 2 0 FARMER ENTRY FORM

Transcription

1 s te 6 1 ak o f o ri g i n 2 0 FARMER ENTRY FORM

2 THE CHALLENGE The 2016 Steak of Origin is open to all New Zealand beef farmers who breed commercial stock. The competition will choose semi-finalists and finalists from each of the three classes: Class 1: Class 2: Class 3: Best of Breed - European Best of Breed - British Best of Breed - Crossbreed & Other THE PROCESS Send in your entry form with $100 (incl. GST) per entry to Beef + Lamb New Zealand Inc (BLNZ). Your entry MUST BE RECEIVED BEFORE FRIDAY 19 FEBRUARY, 2016 AT 5PM. Await your confirmation from BLNZ BEFORE consulting your nominated plant. Your entry form needs to be with BLNZ AT LEAST ONE WEEK PRIOR TO STOCK DELIVERY to the processor. BLNZ will send you a competition label(s) to put on your ASD form. Once you have received your confirmation, consult your nominated processor and livestock buyer on details such as delivery time, payment etc. Please book in your stock as soon as possible to avoid overloading at the processing plant. Be assured, all entries are aged for three weeks only. Stock to be sent to processors between Monday 22 February and Friday 11 March Processors will take off a whole sirloin from each competition animal and vacuum pack it. BLNZ will supply processors with competition labels to be applied to each sirloin. Processors will send the vacuum-packed sirloins to Carne Technologies in Cambridge where they are aged for three weeks. Carne Technologies will freeze one half of the sirloin until finalists are known. The other half is tested on tenderness, (kilograms shearforce), % cooking loss in weight, % marbling, colour, water binding capacity and ph. Entries which meet the colour threshold* and are the most tender** go through to the semi-final in Auckland. The other parameters are measured soley for the entrants information. From the semi-final the top four of each of the classes are chosen as determined by a panel of chefs and foodwriters. The 12 steaks, along with the top eight brand entries that make the final are sent to be judged by top chefs at the Grand Final in Palmerston North on Wednesday 18 May, Steaks are numbered anonymously and cooked medium rare in neutral flavoured oil with no added seasoning. Judging criteria of the cooked steak includes: aroma, taste/flavour, tenderness, juiciness and texture. Prizes will be presented at the Steak of Origin Dinner on Wednesday 18 May, * The meat colour is measured using a Minolta Colourmeter after the steak samples have bloomed at chill temperature for a minimum of four hours. ** Tenderness is measured by taking the kilograms shearforce (kgf) with a mechanical tooth calibrated to the bite of a human. Entries that wish to combine two entries i.e. two sirloins from the same animal - one entered under a farmer category, and one entered under a brand category, must have both sirloins handled by the processing plant only.

3 THE PRIZES The Grand Champion $5000 and Grand Champion trophy and shield The winner of each class will receive: Class 1 Best of Breed - European $1500 and plaque Class 2 Best of Breed - British $1500 and plaque Class 3 Best of Breed - Crossbreed & Other $1500 and plaque Each finalist will receive an engraved plaque. The processor of the Grand Champion will receive a plaque. PARTICIPATING PROCESSING PLANTS NORTH ISLAND AFFCO Moerewa, Northland Alliance Group Ltd, Levin Auckland Meat Processors/Wilson Hellaby, Auckland Cabernet Foods, Carterton Land Meat NZ, Wanganui Progressive Meats, Hastings Silver Fern Farms Dargaville Silver Fern Farms Pacific, Hastings Taylor Preston, Wellington SOUTH ISLAND Alliance Group Ltd Pukeuri, Oamaru Alliance Group Ltd Mataura, Invercargill ANZCO Riverlands, Eltham Ashburton Meat Processors* CMP Kokiri, Greymouth Lean Meats, Oamaru Silver Fern Farms Belfast, Canterbury Silver Fern Farms Finegand, Balclutha * Ashburton Meat Processors can only process farmer/dual entries where the entrant is a Progressive Enterprises supplier. m Beef + Lamb New Zealand on Certified Quality

4 CONDITIONS OF ENTRY Entries must be in writing on the official entry form. Photocopies are acceptable. Entry form must be returned to Beef + Lamb New Zealand Inc. by Friday 19 February 2016 at 5pm. The organisers reserve the right not to accept late entries. All entry fees must be paid prior to the Grand Final on Wednesday 18 May, Breeds to be entered into a class as defined in the entry form. The event organisers will have the final say over the categorisation of an entry and reserve the right to re-classify any entry submitted. The organisers decision is final. Stock must be at the nominated plant for processing between Monday 22 February and Friday 11 March, Entries that wish to combine two entries ie. two sirloins from the same animal - one entered under the farmer category, and one entered under a brand category must have both sirloins handled by the processing plant only. The carcass weight range must be between kg and a minimum age of 12 months. Only carcasses graded L (lean) or P (prime) will be accepted. T (trimmer) grades will be disqualified. Only grass-fed stock will be accepted. All product must be of New Zealand Beef and Lamb Quality Mark certified. The competition organisers reserve the right to refuse any entry or disqualify an entry which doesn t meet the competition conditions, such as correct food safety and handling. All participants agree by entry into this competition, to accept these rules and conditions, and participate in promoting and reporting the competition, and to the use of personal information. The information and notes contained in this brochure are to be read with and form part of the conditions of entry. Winners wishing to use the Beef + Lamb New Zealand Steak of Origin branding material are required to comply with the branding criteria established by the competition organisers. DISCLAIMER The organisers and their agents accept no responsibility for any loss of, or damage to, any entry forms or contestant s product, nor for any loss arising directly or indirectly from the loss or damage of entry forms or contestant s product. Beef + Lamb New Zealand s decision regarding classification, finalists and placings is final and no discussion or correspondence will be entered into. PROUDLY SUPPORTED BY BEEF + LAMB NEW ZEALAND For more details: visit beeflambnz.co.nz call or emily@beeflambnz.co.nz

5 2016 STEAK OF ORIGIN ENTRY FORM Contact Name: Farm/Business Name: Address: Phone: Mobile: Fax: Nominated Plant: Stock Agent/Buyer: Phone: Your entry form needs to be with BLNZ AT LEAST ONE WEEK PRIOR TO STOCK DELIVERY to the processor. Anticipated Processing week (please tick one): Week 1 (Monday 22 - Friday 26 February) Week 3 (Monday 7 - Friday 11 March) Week 2 (Monday 29 February - Friday 4 March) ENTRY DETAILS (please complete all fields) NB: Carcass weight must be within kg, Minimum age - 12 months Class (1,2 or 3) Breed NAIT number (for each individual animal) AHB number Age (months) Sex (H/S) Total amount to be paid $ Payment Options - Cheque: To be made out to Beef and Lamb New Zealand Inc. Direct Credit: Account Number: (Please put your name and SOO in the reference) Credit Card: Name on Card: Card Number: Signature: Expiry Date: Send this form along with $100 (incl. GST) per entry by FRIDAY 19 FEBRUARY 2016 to: Emily Parks, Beef + Lamb New Zealand Inc. PO Box , Takapuna, Auckland 0740, fax to (09) or emily@beeflambnz.co.nz Enquiries to Emily Parks on Freephone , or emily@beeflambnz.co.nz For more information visit the competition link at beeflambnz.co.nz ENT CON FUR OFFICE USE ONLY