In an impressive display of culinary excellence, Herefords have secured victory in the Battle of the Breeds competition for the second consecutive year, hosted by the Norman Hotel in Woolloongabba and supported by JBS Australia. This popular annual event invites diners to rate their favourite steak from four different breeds, and the winning steak is prominently featured in the restaurant throughout October.
The competition this year showcased a 70-day grain-fed Hereford sirloin, which went head-to-head with entries from the Droughtmaster, Brangus, and Charolais breeds. Executive chef Frank Corenti, who oversees the kitchen at the Norman Hotel, described the competition as close and exciting. Diners were invited to sample 40-gram portions of each steak and rate them on a scale from one to ten based on ‘liking’, ‘juiciness’, and ‘tenderness’.
“It’s a great conversation starter and gets people talking, not just about steak but also about the most enjoyable ways to enjoy steak,” said Corenti. “It’s all a bit of fun here at the Norman, but there is no doubting that diners know what they expect from a steak.”
Herefords Australia director Tom Nixon expressed pride in the breed’s continued success. “It’s very encouraging to win the Battle of the Breeds competition again, especially after our breed topped a blind taste event involving beef producers at the Norman in early August,” Nixon said. “Competitions like this help show us we’re on the right track. Our successes ultimately hinge on eating quality.”
JBS Australia’s feedlots manager, James Palfreeman, emphasised the importance of cattle preparation prior to entering the feedlot. “All of the cattle had been fed for 70 days on a wheat-based ration at Beef City and processed at Dinmore as part of the RNA’s Paddock to Palate competition,” he explained. “The effort that cattle producers put into preparing the animals makes a significant difference in performance.”
Newly appointed Herefords Australia CEO Alastair James elaborated on the breed’s focus on sustainable productivity-driven outcomes throughout the entire supply chain. “Herefords excel in fertility, weight for age, feed efficiency, carcass quality, longevity, and docility,” he said. “These factors add considerable value to producers’ businesses and complement nearly every other breed in crossbreeding programs across the country.”
The winning Hereford sirloin will be available at the Norman Hotel for October at a price of $43.90, providing diners with an opportunity to enjoy a high-quality steak while supporting a breed that has proven itself time and again.
Alastair James also noted the breed’s Meat Standards Australia (MSA) grading performance, where voluntary contributions of 35,000 carcass records from central Queensland to Tasmania. show the breed is doing a really good job, consistently ranking in the top 25-30% of all carcasses graded nationally on the MSA Index,” he stated.
He also emphasised the importance of identifying and producing high-quality animals to meet market demands. “What stands out is that we have heavy cattle with young skeletal maturity, which is a big driver of the MSA Index,” he said. “Our Marbling results highlight our capacity to produce premium quality beef that competes on a global scale.”
With this latest victory in the Battle of the Breeds, Herefords continue to solidify their reputation in the competitive steak market. As the breed remains focused on collaboration and quality, steak lovers can look forward to enjoying some of the best beef Australia has to offer at the Norman Hotel this October. The Hereford breed stands as a testament to the power of tradition combined with innovation, ensuring that it remains the breed to beat for years to come.
Tom Nixon, Netty Rogan and Alastair James with JBS Australia feedlots manager James Palfreeman and Norman Hotel executive chef Frank Corenti with the winning battle of the breeds steaks. Image credit Tania Cousens, The Norman Hotel.
Winners! Herefords do it again! Alastair James with JBS James Palfreeman.
