Downs has new beef champion
THIS week in the Rural Weekly we find out who took out the title of Darling Downs Beef Champion.
Oakey Beef Exports was crowned Darling Downs Beef Champion this week with NH Oakey Angus Reserve.
Local brands JBS, Stanbroke, Oakey Beef Exports, Rangers Valley, Mort and Co, and John Dee competed for the title and the trophy.
There were 150 judges as each participant at the event judged each piece of beef cooked by Star Group executive chef, Steven Jones, with the help of George Banks chef, Chris Mann.
Food Leaders Australia hosted the event as a chance to showcase the best of the beef industry in Toowoomba and the Darling Downs.
“Of course we’re here to judge the Darling Downs Beef Battle Champion and the best beef within the region, but really this is about showcasing our region and what Toowoomba and the Darling Downs does, to the biggest domestic opportunity that exists in Australia at the moment,” FLA general manager, Bruce McConnel, said.
“The Queens Wharf development will bring nearly 90 new restaurants to south-east Queensland in another four years.
“We want to make sure our suppliers and our local brands have to best opportunity for growing into that market.
“That’s what tonight is really about, but let’s make it fun and do a blind taste testing competition so every single participant here will judge the beef, and at the end of the night, the highest score wins.”
The standard of beef was kept very close with a maximum of five score marbling and 60 day aged, although all breeds were allowed, including angus and wagyu.
“It’s all sirloin and it will all be cooked the same by Star Group Executive Chef Steven Jones. So it will purely be on the quality of the processor,” Mr McConnel said.
“The competition is coming out, for a light hearted night,
they are getting competitive which is good to see.”
Executive chef Steven Jones said the competition was fierce.
“There are some good breeders here who have some good products. What I’ve seen of the meat, there are some really good names and products in there,” he said.
“It’s all going to be cooked to medium, served with the same salts, same garnish, so it’s going to let the actual product speak for itself.
“It’s all going to be a level playing field.
It was a very close competition, with Oakey Beef winning by just 2.5 points.
Get the Rural Weekly in tomorrow’s The Chronicle.