WESTERN Australian outfit Pardoo Beef Corporation has recorded a spectacular start to its Wagyu career, taking out the Grand Champion Brand Beef award at the Australian Wagyu Associations 2016 conference this week.
For a first-time exhibitor, the 830 point score, out of 1000, that gave Pardoo Wagyu’s crossbred offering the crown left industry stalwarts very impressed.
Grand Champion is decided between the fullblood and crossbred classes, and Pardoo just edged out Australian Agriculture Company’s famous Master Kobe brand.
The Pardoo entry was from a 60-month-old female on feed for 450 days and judges described the flavour as ‘rich, caramel, toasty and rounded with a creamy silkiness lasting on the tongue – a rich explosion in the mouth’.
Traditionally a Santa Gertrudis business, Pardoo is new to the Wagyu game.
Its plan for the next few years is to position itself as a niche player at the cutting edge of the premium price segment for purebred Wagyu F5 beef with genetic traceability.
Through strong co-operative partnerships with neighbouring pastoralists, the Pilbura-based Pardoo is poised to become the hub for a community feeding facility whilst undertaking genetic research to secure quality for export.
In the crossbred class a gold medal was also awarded to Hamblin’s MasterBeef, while silvers went to Stockyard beef’s Stockyard Black, Andrews Meat Industries’ Tajima and Warmoll Foods’ Jack’s Creek Wagyu. Bronze medals went to Robbins Island and AACO’s Darlign Downs Wagyu.
Andrews Meat Industries also collected a bronze in the fullblood class via Shiro Kin.
A commercial Wagyu steak class was introduced to the competition this year in a bid to reflect the commercial realities of the industry. It was well supported.
Gold medals went to AACo, Darling Downs Wagyu and Stockyard Beef, Stockyard Silver; while a silver medal went to Andrews Meat Industries Tajima and a bronze to Hamblin’s MasterBeef.
Andrews Meat Industries also collected a bronze in the gourmet sausage class.
The conference, being held in NSW’s Hunter Valley, has attracted 400 delegates and continues tomorrow with a tour of local Wagyu properties.
