It is a fairly alluring prospect for a meat eater, All that beautiful, elite beefy goodness. When the organisers encouraged me to judge at the last round – the very best eleven steaks of this originally filed – that I made myself available, skipped lunch, and directed to The Lookout at Hyde Park.
Bizarrely, the judging took place at the Trudie Styler and Sting Discovery Room, but let us hope both of these vociferous drinkers could approve of their pursuit of excellence, nevertheless laborious.
Following an introduction and reminder of those principles, it was time to judge our very first steak. Three plates came in the dining table, one comprising a raw beef, one a complete cooked beef, and the third a cooked and chopped beef for tasting – each of the hens were sirloin, cut into 2cm.
But we had no additional information whatsoever – no hint regarding the state it came out, the strain or the length of time the meat was suspended.
I hovered ideally with my fork longing, but until we tucked in, the Warriors circled the plates, scrutinizing the uncooked meat and sniffing the plates.
It was that a lot can be deduced by simply looking. The color of the flesh was significant – brighter red meat was suspended for a shorter period compared to the samples that were darker and the magnitude of the beef and prominence of this”grain” (meaty fibres) triumphed in the strain.
The fat came in for particular attention, both the quantity of marbling (the beef cognoscenti do enjoy a little marbling, since the fat conveys flavour) and the limit of fat across the beef. “Yellow fat signals a grass-fed creature,” Franck Ribière advised me.
“The color is out of the betacarotene in the bud.” what’s better? Well, health and sustainability problems aside – grass-fed meat wins both these standards – that the judges agreed that both may taste excellent.
Ah yes, the flavor – and we dived in. The beef was cooked on a barbecue into a perfect medium rare, so for several moments there was the sound of joyful chomping.
How can we select a winner? We did not confer, and also our marks were key, so that I can only inform you that I was searching for fair tenderness, fantastic tasting fat, and over all a very meaty flavor that lingered from the mouth.
No salt was permitted, or utilized during cooking, and as beef triumphed beef, it was remarkable how the very best steaks had so extreme a flavour the lack of seasoning barely mattered.
My best three had quite close scores – and now I’m told that entire three stood outside, but I will never know if they had been exactly the same as mineonly that the winner was really one of my favorites. However, it will not do to the Aussies for overly complacent.
The likes of Franck Ribiere believe British beef (particularly Black Angus) a few of the very best on earth. Next to me in the celebration was David Ramsbotham out of Northern Irish meat providers Hannan Meats, among those golden medal winners, and he seemed galvanised. “This was only the warm-up,” he advised me. “We will see about next year”