"We're quietly confident that we're going to do well, we have farmers who are partners in our business and we get farmers who grow cattle from a certain genetics line to produce what we consider to be the best beef in the world, so hopefully this indicates that."
The finalists will now move to the PGG Wrightson Steak of Origin grand final at the National Fieldays on June 13 at Mystery Creek in Hamilton.
The four judges have the difficult, yet tasty task of determining the grand champion and supreme brand champion.
PGG Wrightson Steak of Origin competition stalwart and owner and executive chef of the Paddington Arms in Invercargill Graham Hawkes, will be head judge on the final day.
"Every year I am amazed at the level of quality of steaks we judge. The entries continue to get better and better and I can't wait to have my taste buds tingling from all the tender steaks.
"As a chef, I am constantly looking to source the best possible ingredients, so competitions like this set a benchmark for quality and helps to guide us on where to get our produce from. We forget sometimes how lucky we are in New Zealand to be able to cook with such amazing beef," he said.
Several New Zealand top chefs will be joining Hawkes including Andrew Clarke of Victoria Street Bistro, Mat McLean of Palate Restaurant, Hamilton and Harry Williams of Alpha Street Kitchen and Bar, Cambridge. All four chef judges are either current or former Beef + Lamb ambassador chefs.
The PGG Wrightson Steak of Origin competition aims to find the most tender and tasty sirloin beef steak in New Zealand, now in its 15th year running. It's a complex process, which involves an initial assessment of the sirloin steak at Carne Technologies in Cambridge. Each steak is aged three weeks before being tested for tenderness, pH, marbling and percentage cooking loss. The judging criteria also includes aroma, texture, flavour, tenderness and juiciness.
