The Wagyu Branded Beef Competition is the industry’s annual showcase for Wagyu brand owners to compete and achieve the very best in Australian Wagyu.
Hosted by the Australian Wagyu Association, the 2019 Wagyu Branded Beef Competition presents awards in four classes: Fullblood Wagyu, Crossbred Wagyu, Commercial Wagyu and Gourmet Sausage.
Wagyu beef is characterised by its large eye-muscle, unique high-quality fine marbling and characteristic umami flavour, giving an exceptional eating experience. The Competition gives promotion to Wagyu brand owners; and butchers to create the most decadent sausages imaginable.
Overseeing the event will be Chef John Alexander, who says that the competition gives the Wagyu industry a chance to show consumers just how exceptional Australian Wagyu can be for the pinnacle of fine dining, retail and hospitality.
Entries are open now for the Competition. Judging will take place at Redlands RSL, Queensland, on the 14th March 2019. Winners will be announced at the 2019 WagyuEdge: Building Integrity Annual Conference Gala Dinner, to be held in Adelaide, in May 2019.
Judging of the Wagyu beef is based on five criteria: visual appeal (raw and cooked), juiciness, flavour, aroma and the physical sensation in your mouth.
Points are awarded for each criteria and the top winners receive Gold, Silver and Bronze recognition. The entry with the most points across all three categories is deemed the Grand Champion of the Wagyu Branded Beef Competition.
Last year saw the highest scores ever achieved within the Wagyu Branded Beef Competition across all categories of entry, with the judges remarking at the consistently outstanding quality put forward. Read more about the 2018 Wagyu Branded Beef Competition