Processed Meat Competition

2014

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