challenge
The World Steak Challenge is now accepting entries, so if you haven’t already entered, then do it quickly to be in with a chance to be named the World’s Best Steak Producer.
This is your chance to take on steak producers from all over the world. All steaks entered will be judged against an internationally agreed set of criteria, and will undertake a two-stage judging process: raw and cooked.The stakes are high but it is your chance to prove the quality
of your product to customers and steak-lovers worldwide against all international competitors, with the coveted status of ‘World Steak Challenge – World’s Best Steak Producer’ up for grabs. Winning this competition can be also used as an integral part of a PR and marketing campaign to drive sales.In addition to the top prize, Gold and Silver standards will also be awarded following the first round of technical judging, with a second round of judging then taking place to decide the World’s Best Steak Producer 2015.Entrants will be required to submit two uncut loins (sirloin/striploin) per individual steak entered, from the same animals, to an agreed location in the UK, no earlier than 5 October and no later than 12 October. The loins will then be cut on-site by our butcher into individual evenly sized steaks, of 20mm thickness. The winner will then be announced at a special event in London on Thursday 15 October.The deadline for entries is 14 August, and full details can be found at worldsteakchallenge.com.
The Great British Tri-Nations Butchers Challenge team are getting ready for this year’s contest.
In preparation for the event, which takes place in New Zealand this September, the six-man team has been taking part in intense practice sessions at Leeds City College and at the Scottish Craft Butchers Awards in Perth, Scotland.
These practice sessions have focused on honing the team’s practical and innovative skills by utilizing an entire lamb and a half side of beef to create a range of products. At the actual event, the team will have to do this, but with a two-hour time limit and in front of a large audience.
David Lishman, Great Britain captain, said the team was keen to be at its best for the upcoming Challenge. “This year’s British team has massive enthusiasm and top-rate butchery skills. Our practice sessions have demonstrated just what a talented group we have, and boosted our confidence to push the Kiwis and Aussies hard for the title.
“Our focus so far has been on developing a theme and the various cuts to highlight exactly what we can do. With a side of beef, side of pork and a full lamb carcass, there is a considerable amount of meat to use and display. Small goods and sausage products are also an important element to the competition, enabling us to showcase the wealth of great expertise in the group.”