Competition

• 8 Entry Classes
• Products Evaluation:
  • Appearance
  • Flavour
  • Texture

Judging

• 3 independent judges
• Judging criteria
  • 94-100 Gold
  • 88-93 Silver
  • 80-87 Bronze
  • Texture
  • Taste
• All product tagged and coded
• Comments sent to entrant

Acknowledgements

• Richard Picard
• Brian Meisner
• Craig Bansema
• Olds College students
• Hotel Staff

10 Participating Facilities

YB Quality Meats
Olds College Students
Spragg's Meats
Valley Meat Packers
Reg's Homestyle Meats & Deli

Big Bend Market
Victoria Fancy Sausage
Irving's Farm Fresh
Bauer Meats
Calahoo Meats

Competition Awards

• 84 Products
• 47 Ribbons
  • 24 Bronze
  • 13 Silver
  • 10 Gold

Cured Meat Aggregate

Total Cured Meat scores:

• 1st - 360 points - YB Quality Meats
• 2nd - 350 points - Bauer Meats
• 3rd - 326 points - Valley Meat Packers

Sausage Aggregate

Total Sausage scores:

• 1st - 358 points - Big Bend Market
• 2nd - 356 points - Victoria Fancy Sausage
• 3rd - 348 points - Calahoo Meats

Overall Award

Total overall scores:

• 1st - 531 points - YB Quality Meats
• 2nd - 527 points - Victoria Fancy Sausage
• 3rd - 523 points - Valley Meat Packers
• 4th - 516 points - Calahoo Meats

Fry/Semi Dry (New Category)

• GOLD - 94 points - Big Bend Market
• SILVER - 91 points - Victoria Fancy Sausage
• 78 points - Bauer Meats