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Steak Well-ness Chart

Have you ever asked yourself ‘What is the best way to cook my steak?’ ‘Is it safe to eat a rare steak or should I go for medium instead?’ Even though each one of us has our own preferences when it comes to food, Medium Rare and Medium are the best temperature point to cook a steak, based on several recommendations from chefs all around the world. At these temperatures, the meat reaches its maximum flavour and juiciness, making it very delicious to eat.

Cooking the perfect steak may require some practice, especially if you are a beginner. Once you get used to identifying the steak internal temperatures, you will easily cook a perfect steak, very flavorful, with plenty of juices and very enjoyable to eat.

2012 closes on a high

Angus Meats had a fantastic 2012 and looks forward to an even better 2013. Recently in the 2012 Devro New Zealand Sausage Competition we won the following prizes;
• Cocktails (cheerios) – GOLD
• Italian Casalinga and fennel seed – GOLD
• Cajun Scorcher – SILVER
• Beef Sausage – BRONZE
Also in the Cheerios and the Italian Casalinga and fennel seed competitions, Angus Meats made it down to the last 10 for the overall best sausage in N.Z. We were the only company with two entries which made it to the grand final.

Let’s not forget the 2012 New Zealand bacon competition results;
• Middle bacon – BRONZE
• Shoulder BAcon – BRONZE

Angus Meats does it again!

After some great success last year, Angus Meats has continued to go from strength to strength and has done very well in 2012 Steak of Origin competition. We made the final in the Retailer / Wholesaler Brand of the decade as well as Semi final in the farmer entry – Best of British. Then to top it off we made the Semi-Final – Foodservice/wholesale. Overall a very pleasing round of results.

Gold medal winner Devro Sausage Competition

The Devro New Zealand Sausage Competition is organised by Retail Meat New Zealand and is New Zealand’s premier sausage judging event. The competition is an annual highlight for butchers and small-goods manufacturers as they vie for their sausages to be named the Supreme Award Winner. Makers can also be awarded gold, silver and bronze medals. Sausages are judged over three days, in fresh and cooked form. Judges assess entries based on visual appeal, flavour, texture and composition and award Gold, Silver and Bronze medals. Angus Meats was announced gold medal winner for their sausages in the 2011 competition following up our wins from 2010.

100% NZ Bacon of the Year

Angus has once again grabbed an award at one of NZ’s premier meat competitions.
A 32-strong eminent panel of judges which included Anita Sarginson, National President of NZ Chef’s Association, David Burton, restaurant critic, food writers Jan Bilton and Graham Hawkes, and Rodney Hide had an enormous task in distinguishing the superior quality and taste of 100% NZ Bacon and 100% NZ Ham on the day. Each entry was accessed based on criteria such as taste, aroma, texture and appearance within each bacon and ham category. Angus Meats managed a distinguished Silver medal placing amongst a high calibre of competitors.

Steak of Origin Winner 2011

Angus Meats, Christchurch (Angus Reserve) has taken out the Best of Brand – Wholesale & Food Service award for 2011. The judging panel comprised Commonwealth Gold Medallist Alison Shanks, All Black Legend Richard Loe, food writer and television personality Julie Biuso, radio host Jamie Mackay and top chef, Graham Hawkes. Each steak was assessed on aroma, juiciness, tenderness, texture and taste. Head judge and chef, Graham Hawkes said the competition just keeps growing and the entries just keep getting better.
“The quality of New Zealand beef is simply the best and the
entries this year were no exception,” says Hawkes.

The Great New Zealand Sausage Competition 2010

Angus Meats managed to gain Gold and Silver medals in the recent Great New Zealand Sausage Competition. Producing top honours for our sausage meats.

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