Cambridge farmer has steak in final
A good steak is hard to beat and this is what farmer Colin Brown will be banking on.
Brown’s Lake Farm, at Lake Karapiro, is a two-time winner of the PGG Wrightson Steak of Origin grand final. The business returns to contest the title in 2018. Lake Farm is a finalist in the Best of Breed — Crossbreed and Other category for its Murray Grey/ Wagyu steak processed at Wilson Hellaby.
Brown is up against Don Buchanan of Taumarunui (Piedmontese X processed at Land Meat) and Nick Perry of Pahiatua (Angus/Gelbvieh processed at Alliance Levin).
‘‘Although we have won the event in the past, we still get excited and it’s a huge thrill to be named,’’ Brown said.
‘‘This competition is unique to New Zealand and no where else in the world puts their beef under such scrutiny as this competition does.’’
Brown said the contest gives Lake Farm credibility as a supplier.
‘‘It’s not just about fattening up cattle for us. Our main passion is as breeders, we put a lot of time and effort into our distinctive breeding programme which makes the difference.’’
Now into its 15th year, the competition involved an initial assessment of the sirloin steak at Carne Technologies in Cambridge. Each steak is aged for three weeks before being tested for tenderness, pH, marbling and percentage cooking loss.
Then tasted by a panel of judges comprising food writers and chefs, looking for aroma, texture, flavour, tenderness and juiciness.
The top steaks now move to the Steak of Origin grand final where they will be assessed by a judging panel headed by Invercargill’s Paddington Arms executive chef Graham Hawkes.
‘‘As a chef I am constantly looking to source the best possible ingredients, competitions like this set a benchmark for quality,’’ Hawkes said.
Waikato’s top chefs Harry Williams from Cambridge’s Alpha Street Kitchen & Bar, plus Hamilton’s Andrew Clarke from Victoria Street Bistro and Mat McLean from Palate Restaurant will make up the remainder of the judging panel.
The winner will be announced at Fieldays on Wednesday, June 13.
‘‘No where else in the world puts their beef under such scrutiny as this competition does.’’
Colin Brown