The Wagyu Branded Beef Competition is the industry’s annual showcase for Wagyu brand owners.
Hosted by the Australian Wagyu Association, the 2019 Wagyu Branded Beef Competition presents awards in four classes: fullblood Wagyu, crossbred Wagyu, commercial Wagyu and gourmet sausage.
Entries will open for the competition in December, while judging will take place at Redlands RSL, Queensland, on the 14 March, 2019. Winners will be announced at the Association’s 2019 Annual Conference Gala Dinner, to be held in Adelaide, in May 2019.
Judging of the Wagyu beef is based on five criteria: visual appeal (raw and cooked), juiciness, flavour, aroma and the physical sensation in your mouth. Points are awarded for each criteria and the top winners receive Gold, Silver and Bronze recognition. The entry with the most points across all three categories is deemed the Grand Champion of the Wagyu Branded Beef Competition.
Chef John Alexander will oversee the event again, saying the competition gives the Wagyu industry a chance to show consumers just how exceptional Australian Wagyu can be.
Entry forms will be available in early December.