High Steaks at European Angus tasting competition
27th February 2012
The quality of Northern Ireland beef has once again been put to the test with the staging of the 2012 European Angus Steak Tasting Competition.
Staged at CAFRE, Loughry Campus this was the second year of the event which aims to find the best Fillet steak, Sirloin steak and Rib-eye steak in Northern Ireland.
Open to farmers, butchers, retailers and processors the competition this year has been divided into two sections as due to popular demand the European Angus Cattle Society has added beef sausage, gourmet sausage and vegetable roll categories to this year’s event.
“The blind tasting of the steaks has already taken place with representatives of the various competitors involved in the heat tests, which were overseen by Canal Court Hotel chef, Gary Scott,” explained Society Secretary, Harry McGaffin.“The second stage of the competition will now take place on Monday the 12th of March, again at Loughry, when members of Cookstown, Rathfriland and Killinchy Young Farmers Clubs will be on hand to blind taste the sausage and vegetable roll entries while celebrity judge, Gary Hamilton, player manager of Glenavon Football Club, will then deliver his verdict on each of the finalists in all steak categories.”
Again this year the format remained the same with the competition being held in two categories - entrants with under 15 employees and those with over 15 employees.
Also similar to last year’s event, the participants and indeed the public, will have to remain on tender-hooks with regard to whose products come out on top as the results are to be revealed at a special Charity Awards Night being held at Tandragee Golf Club on Friday the 30th of March.
“We are absolutely delighted with the level of competition entries in this year’s event,” continued Harry. “Entries were up by more than 300% in the Steak Tasting Competition and there was also a tremendous response in the sausage and vegetable roll categories.
“The competition is open to producers of all breeds of cattle and I think that is what makes it special.”
“We managed to raise a total of £1,205 for NICCUF at last year’s Dinner and we are hoping to improve on that this year,” added Harry.
Steak Tasting Competition 2012