Steak of Origin


21 March 2017

Entries are now open for the 2017 Beef + Lamb New Zealand Steak of Origin competition.

About the Competition

The Beef + Lamb New Zealand Steak of Origin is a celebration of all things BEEF.

The competition had its beginnings in the Far North of New Zealand when a taste element was introduced to the New Zealand Carcass Competition run by Meat New Zealand. After the first pilot event and feedback from farmers was considered, a decision was made to drop the carcass element and create a taste competition only. The first Steak of Origin contest was held in Palmerston North in 2003 as part of Beef Expo.

Today, the finalists are selected by analysis at Carne Technologies in Cambridge, with the most tender steaks being judged by a panel of leading chefs on taste attributes to determine the medalists and Grand Champion. The competition is supported by many of New Zealand’s leading meat processors. The competition is being treated to a refresh for 2017 with changes being made to the classes and judging process, culminating in an Awards Dinner held in Auckland and attended by entrants, key industry representatives and media.


The competition is held in association with PGG Wrightson.

2017 Competition - Key Dates

Entry forms distributed - Early March Entries close - Friday 28 April Processing - Monday 27 March - Friday 26 May Semi-finalists announced - Wednesday 5 July Judging – Auckland - Wednesday 12 July Awards Dinner – Auckland - Thursday 20 July

Entry Details

  • Entries close on Friday 28 April, 2017 – your entry form must be received by Beef + Lamb NZ Inc. at least two weeks prior to stock delivery to the plant. 
  • Due to an extended processing period for this year (Monday 27 March - Friday 26 May), being a transitional year, you must indicate your processing week so we can advise Carne when they can expect entries.
  • Await your confirmation from Beef + Lamb NZ before contacting your nominated plant/stock agent – please refer to the participating processing plant list in the entry form.

How to enter

Please click here for more information and to download the entry information and form. If you have any questions, please contact Megan Claxton on 0800 733 466 or email:


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