The pinnacle of Australian beef was assessed by a peer group of Australia’s top chefs and commentators.
This year’s annual randed Beef Competition held by the Australian Wagyu Association witnessed the best of Australian Wagyu beef, showcasing the exceptional eating experience and quality of Australia’s homegrown produce.
Hog’s (Australia’s Steakhouse) has made its first foray into the Elite Wagyu sector by hosting the Australian Wagyu Association’s largest ever Wagyu Branded Beef Competition at their Head Office at Raby Bay Harbour, Cleveland, Qld on Thursday, March 14.
Examples of Australia’s highest quality and most expensive beef arrived in the week prior to the judging event and then portioned in the kitchen of the Hog’s boardroom on Wednesday, March 13.
Numerous marble score 9 and 9+ (Australia’s highest possible) striploins were portioned, coded and kept chilled for cooking and judging the next day.
Hog’s Corporate Chef John Alexander, who has been the Executive Chef for the Wagyu Branded Beef Competition for the past four years, performed above and beyond the call of duty to once again cook and present the entries to the judges.
The steaks were delivered in a consistent and timely manner, enabling the samples to express all they had to offer in strict accordance with the competition protocols.
“Whilst our signature steak is an 18-hour slow cooked Prime Rib, it’s important as a chef and representative of Hog’s to be abreast of what’s happening across the Australian Beef Industry,” said Chef John Alexander.
“We had a great time hosting this year’s Wagyu Branded Beef competition, and I’m excited to see where the industry goes next.”
Some of the Judges’ comments: – “Enjoyable chewy yet tender and silky. Very juicy – almost a burst of juiciness which lasted”.
“Buttery flavour with cereal yet beefy aroma”. “Visible marbling lines and well marbled”. “Appearance was amazing, burst of juice on the first bite, creamy fresh flavour.”
AWA Wagyu Branded Beef Co-ordinator, Ron Fitzgerald stated, “Hog’s CEO, Ross Worth, Operations Manager Paul Piert and Corporate Chef John Alexander, as well as other staff, were extremely, genuinely hospitable and helpful to ensure the smooth running of another successful AWA Wagyu Branded Beef Competition. I would like to thank Hog’s for all their assistance and wish them all the best in any future Wagyu endeavours. The 2019 event had the most steak entries since its inception and the highest number of overall entries as well”
AWA CEO Matt McDonough said that the setting and facilities provided by Hog’s at Raby Bay in Brisbane were a perfect match to the entries in this year’s Wagyu Branded Beef Competition.
The pinnacle of Australian beef was assessed by a peer group of Australia’s top chefs and commentators. The level of quality in this year’s entries was exceptional.
The winners of the Wagyu Branded Beef Competition will be announced during the Association’s annual conference WagyuEdge:Building Integrity in Adelaide, 8-10 May, 2019