A total of 63 carcases were entered by 23 different producers into abattoir HG Blake's Seventh Annual Charity Christmas Beef Show earlier this month.
The carcases were judged by Adrian Crowe of abattoir authentication provider MLC Services, with the best 20 displayed and auctioned off to bidding butchers by Graham Ellis of Stanford's Auctioneers.
The Supreme Champion award was presented to 26-year-old Tom Seaman of Suton, Wymondham, for his 327.5kg Limousin X, which was bought by Priors of West Lynn for 6.55 pence per kilo.
Reserve Champion was awarded to Roger Balls of Potter Heigham, for his 353kg Limousin X, which was bought by Terrys Butchers for £4.65 pence per kilo.
Best Exhibitor Bred Carcase was awarded to Mr T.H & L. Caldicott for his 385kg Limousin, which was bought by M&D Butchers for £5.05 pence per kilo.
Crowe said: "I say it every year, but the standard is getting higher and higher. There are more E-grade carcases at this show than I see in an entire year, and I see a lot of carcases.
"It's essentially a butchery carcase competition so I'm looking at carcase size, fat covering and carcase utilisation.”
Winning producer Seaman said of his success: "I have grown up around cattle all my life and was taught what I know by my grandfather, and stuck to his traditional methods. I am proud to have got to where I am now. And to have won the HG Blake Supreme Champion is the best thing I've ever done. It's a great achievement."
H G Blake managing director, Andrew Clarke, added: "I would like to extend my thanks to those that attended, to the sponsors, and to my team who have all worked tirelessly to make it another memorable occasion. I would like to congratulate Tom Seaman on being a worthy Supreme Champion, and to recognise Mr Caldicott's efforts in winning the Best Exhibitor Bred Carcase. To have bred, reared and fattened an animal all the way through is an achievement in itself, but to this standard, well, hats off to him!"
There was also a charity auction at the event made up of donated produce which raised £2,500 for the East Anglian Air Ambulance.
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.
