Paula has the job of selecting the overall winner from the various class winners in the two categories, those with under 15 employees and those with more than 15 employees.
There are three classes in the two categories – best sirloin steak, best fillet steak and best rib-eye and like the heats, the final, which again will take place at CAFRE Loughry Campus, will be carried out as a blind tasting.
The six steaks that have made it through to the final will be prepared by competition chef, Gary Scott of Sally McNally’s Restaurant in Portadown.
“This is the fifth year of the event and the second year that leading animal nutrition company, Devenish, has been on board as competition sponsor,” confirmed European Angus Cattle Society Secretary, Harry McGaffin.
“The competition is a tremendous platform for showcasing excellence and the quality of our local food produce and the fact that the produce entered can be sourced from all breeds of cattle adds to the significance of the whole event,” added Devenish Marketing Manager, Simon Caughey.
On March 9 the beef sausages, gourmet beef sausages, beefburgers and added value beef products that have been entered in this year’s competition will also be judged.
“Added value beef products is a new category in this year’s competition and to help the Young Farmers Club members tasked with the job of judging these categories we have invited along a panel of judges from the Women’s Institute,” commented European Angus Cattle Society Secretary, Harry McGaffin.
The winners of all classes along with the ‘Supreme Champion’ will be revealed at a special Gala Dinner and Awards presentation evening being held at the Bannville House Hotel in Banbridge on Saturday, March 21.
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