The Wagyu branded beef competition is the industry’s annual showcase for Wagyu brand owners to compete and achieve the very best in Australian Wagyu.
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.
Wagyu beef is characterised by its large eye-muscle, unique high-quality fine marbling and characteristic flavour, giving an exceptional eating experience. The competition gives promotion to Wagyu brand owners and butchers to create the most decadent sausages imaginable.
Overseeing the event once more will be Chef John Alexander, who says that the competition gives the Wagyu industry a chance to show consumers just how exceptional Australian Wagyu can be for the pinnacle of fine dining, retail and hospitality.
Entries will open in December, while judging will take place at Redlands RSL, Queensland, on March 14 next year. Winners will be announced at the association’s 2019 Annual Conference Gala Dinner, to be held in Adelaide, in May 2019.
ast year saw the highest scores ever achieved within the branded beef competition across all categories of entry, with the judges remarking at the consistently outstanding quality put forward.
Entry forms will be available on www.wagyu.org.au in early December.