Angus blitz the World Steak Awards

December 14, 2015 2:30 pm

The Wallabies are not the only Australian’s to be asserting their dominance in the United Kingdom at the moment, Angus beef has blitzed the competition in the first World Steak Challenge, held in London on October 15th.

The competition attracted over 70 entries from around the world from the United States, Japan, Canada, Scotland, England, Northern Ireland, Wales, Germany, New Zealand, the Netherlands, Uruguay and Australia.

Rangers Valley – Premium Marble Reserve was one of the Australian Angus brands to receive a Gold Medal.

Verified as 100% black Angus, Premium Marble Reserve is grain fed for a minimum of 270 days at the Rangers Valley Feedlot at Glen Innes in the northern tablelands of NSW.

This superior quality beef delivers exceptional eating experience and is specifically designed for and exported to the EU. It is exclusively available in the EU through Giradui Meats.

Rangers Valley, were also awarded a Silver medal for Angus beef.

Another gold went to Australian Angus beef, when Dutch meat wholesaler Jan Zandenberg was awarded the medal for steak from its “1788 Platinum” label. The 1788 label is used to define the importer’s Australian product.

1788 is underpinned by mostly Angus or Angus-cross cattle fed at Whyalla feedlot in southern Queensland.

Of the 28 entries that were awarded medals, Angus beef brands received 18, with Angus genetics contributing to the steaks that won eight of the 11 gold medals, and 10 of the 17 silvers.

Angus Australia’s Chief executive Officer, Dr Peter Parnell attributes the Angus success to the reputation of Angus beef and its’ ability to provide a consistently high quality eating experience for the consumer.

‘I believe that the dominance of Angus in this competition is largely a consequence of Angus being the breed of choice for many high end beef brands.

This is due to the reputation that Angus beef has developed throughout the world (including Australia) for its consistently high meat quality performance, as measured by tenderness, taste and overall eating quality.

Marbling is an important component of this quality reputation in grain fed Angus beef, but even grass finished Angus beef with relatively low marbling content has been proven to provide a consistently high quality eating experience’, said Dr Parnell.

And while Angus beef may have asserted its’ self in the marketplace, Angus Australia continues to work to provide producers with the best available knowledge and tools to enable continuous improvement of the eating quality of beef from Angus and Angus-influenced cattle.

‘Despite the reputation of the superiority of Angus for consistent beef eating quality and overall performance, Angus Australia is focused on working with breeders.

For example, we are investing considerable resources in identifying the best modern Angus bulls for traits like marbling and other meat quality measures (tenderness score, MSA Index) through the Angus Sire Benchmarking Program, and implementation of these results through the provision of new and more accurate Angus TACE Estimated Breeding Values.
We are well down the track in identifying and validating accurate DNA based tests for use by breeders to further enhance the rate of genetic improvement for difficult to measure traits like eating quality.

Through its subsidiary company Certified Angus Group P/L, Angus Australia is also working closely with a range of Angus branded programs, including our own brands Certified Australian Angus Beef (CAAB) and Angus Pure, to promote the value of Angus and to maintain the integrity of Angus brands in the marketplace with the implementation of breed verification programs for Angus beef,’ says Dr Parnell.