Raising steaks in beef competition

Pictured at the launch of the 2015 European Angus Steak Tasting Competition are, from left, Des Brady, CAFRE Loughry Campus; Harry McGaffin, secretary of the European Angus Cattle Society; Simon Caughey, marketing manager, Devenish, and Gary Scott, competition chef. INPT04-006
Pictured at the launch of the 2015 European Angus Steak Tasting Competition are, from left, Des Brady, CAFRE Loughry Campus; Harry McGaffin, secretary of the European Angus Cattle Society; Simon Caughey, marketing manager, Devenish, and Gary Scott, competition chef. INPT04-006
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The search is on to find the best beef products in Northern Ireland and beyond.

Gilford-based European Angus Cattle Society is hoping for record entries in the fifth annual competition to find the best steaks, beef sausages, beefburgers and added value beef products.

CAFRE’s Loughry Campus is the venue for the competition which involves blind tastings in all classes.

Celebrity chef and food writer Paula McIntyre has been appointed guest judge and will be responsible for the selection of the overall Supreme Champion Steak.

The steak tasting heats get under way on February 16 with the tasting of the other products scheduled for March 9.

European Angus Cattle Society secretary Harry McGaffin said, “The format remains the same with the competition being held in two categories, Under 15 employees and Over 15 employees, with three beef classes – Fillet Steak, Sirloin Steak and Rib-Eye Steak.

“Again we are continuing with our beef sausage categories, both traditional and gourmet, as well as our beefburger category, but we have also introduced a new class this year – an added value beef product category which will take in everything from pies to special recipe dishes that utilise locally produced beef as a major ingredient.”

Judging of the sausages, beefburgers and added value beef products will be undertaken by Young Farmers’ Club members along with a group of judges, while.

The winners will be announced at an wards evening and dinner at Bannville House Hotel on March 21.

The competition, sponsored by animal nutrition company Devenish, is open to anyone involved in the beef industry and food sector and all breeds of cattle.

Competition cost is £15 per entry and entry forms are available from the European Angus Cattle Society, telephone 07715 584 887 or log onto www.europeanangus.co.uk where entry forms are available for download.