Mike, right and Ben van der Hoeven after winning the Supreme Award
at the NZ Food Awards held in association with Massey University.

 

Magills Slow Cooked Pulled Hereford Beef, which uses grass fed Hereford Prime beef
was identified as the cream of the crop in New Zealand’s food and beverage industry at the NZ Food Awards.

Magills Pulled Hereford Beef Named The Ultimate In NZs Food & Beverage Industry

Magills Butchery in Te Awamutu have been named the SUPREME WINNERS at the New Zealand Food Awards for their Slow Cooked Pulled Hereford Beef.

Magills entered with their Slow Cooked Pulled Hereford Beef and were finalists in two categories and were announced the supreme winners at a gala dinner function in the Auckland Town Hall last night (September 17th).

The Magills Slow Cooked Pulled Hereford Beef, which uses only Hereford Prime beef, were finalists in the following two categories:-

In the “Special Awards” section in the MPI New Cultivars/Primary Producers Award and in the “Large Manufacturers” section in the Food HQ Chilled/Short Shelf Life Award.

They won the Food HQ Short Shelf Life Award before going on to be named the supreme winners.

To take out the title of Supreme winner at the food awards Magills were up against some of the biggest names in the food and beverage sector – Brinks Chicken, Barkers of Geraldine and Blue Frog Breakfast Ltd among others.

Chairman of Hereford Prime Laurie Paterson said he was stoked with the result.

“We congratulate Magills – it is a major achievement for them. They have invested so much in this product with thorough research, developing the equipment to make it – they have put a lot of effort and time into developing this.”

Hereford Prime brand manager, Natalie Campbell said the accolade was the result of generations of hard work for the Magills team and the Van der Hoeven family.

“I’m totally thrilled for them. The Magills team are so passionate about quality meat and meat products and they richly deserve this recognition. It truly is a reflection of their commitment and hard work.”

The NZ Food Awards, in association with Massey University recognise excellence and innovation in NZs largest export sector.

Judging was particularly challenging this year with a 40% increase in entries compared to 2014. A total of 150 products from 79 food and beverage producers ranging from niche operators to large scale producers all vied to take out the top spots.

Overall, 13 products from food producers, service providers and ingredient suppliers stood out from the rest – with Magills being named the ultimate champion.

Judges were particularly impressed at the ‘haute cuisine’ presentation of the beef and the great flavour and texture of the product.

Judges at this year’s NZ Food Awards, food writer Nici Wickes and Auckland restauranteur Geoff Scott, were thoroughly impressed by the products presented for judging.

Nici Wickes says, “It was a difficult job deciding on the winners, as the creativity, innovation, quality and taste of the products entered this year has been exceptional.”

“This is indicative of the forward-thinking nature of New Zealand’s food industry, and the NZ Food Awards really are at the forefront of this innovation.”