National Craft Butchers (NCB) has reported that its recent Roadshow and BBQ Competition was a great success and that top spot for the Champion BBQ Product category went to Owen Taylor & Sons for its sirloin steak entry.
The NCB staged the one-day Roadshow at Eastwood Hall, Nottingham on March 26th and the event was aimed at butchers looking for ideas and inspiration for the forthcoming BBQ period.
On hand was a line-up of exhibitors available to help visitors prepare for the season. There were also demonstrations designed to optimise product innovation and increase sales for retailers.
Chief Executive of NCB Roger Kelsey told Meat Management: “There was also a Butchers Forum available to enable the exchange of tips and ideas, which offered an opportunity to explore trends and innovation. It was a really good day and we at NCB are delighted with how it went.
“The BBQ competition was a great success and featured numerous categories from steaks and burgers to sausages and kebabs. Products were cooked and judged on the day by a team of judges and trophies and certificates were awarded across all categories. Additional awards were presented for the most Innovative BBQ Product and BBQ Champion Product, we saw some really excellent products,” he added.
Competition Results:
Champion BBQ Product - Owen Taylor & Sons - Sirloin SteakInnovative BBQ Product - Haymans Butchers - Beef & Seaweed (Surf & Turf)
Category Winners:
Traditional Pork Sausage - D J Fenton for Traditional Pork SausageMeat Speciality Sausage - Tim Potter Son & Daughter - Fruity Curry SausageBeef Burger - Tim Potter Son & Daughter - Beef Burger with Horseradish & Red OnionMeat Speciality Burger - George H Pickings - Steak & CheeseTraditional Kebab - G Debman Family Butchers - SidewinderMarinated Product - Carnivore - Porchetta SteaksKofta Kebab - Buckinghams Artisan Butchery - Bone in KoftaFlexitarian Product - Buckinghams Artisan Butchery - Halloumi SkewersSteak - Owen Taylor & Sons - Sirloin Steak
Roger Kelsey concluded: “It’s never too early to start thinking about what taste sensations customers will be attracted to this year. Looking at the entries I think customers buying from NCB members will be in for a real treat. All we need now is the sunshine that we enjoyed last year.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
