The Challenge

  The Challenge is intended to be a valuable tool available to all breeders to help assess their carcass values. Each entrant will receive a printout of their individual and total steak evaluations. On the entry form, the entrant has the freedom to decide if their information will be published or non-published. The top 5 in each category will be released. This year each steak will undergo over thousand dollars worth of testing and analysis; Japanese Carcass Camera, Complete Fatty Acid Profile, Warner Bratzler Shear Force Test, lipid extraction, and a Professional Taste Panel.

   Winners will be announced live stream by Wagyu 365, November 17th at our annual Jr. Steak Auction. The steaks auctioned will be those steak entries that were in the Japanese Carcass Camera Category and scored in the Top 5. The announcers will talk about the Triple Crown Steak Challenge and the Winners. We will post photos of the winning Top 5 entries online. We hope you will join us in supporting the Juniors and the production of this event.

  Our new addition to the Challenge is the measurement of Total Intramuscular Fat Content (IMF). The connection between IMF and the eating experience of beef are well proven and very positive. This measurement along with the fatty acid composition also allows us to estimate the total availability of Monounsaturated Fatty Acids (MUFAs), particularly Oleic acid, in the steak which have demonstrated health benefits for consumers.

  Our team of experts unanimously decided to add more scoring value to the Professional Taste Panel. The University of Georgia has numerous categories for the Professional Taste Panel evaluation bringing it closer to objective measurements. When the team discussed the score distributions, it was decided the top categories would be geared toward the overall steak experience the consumer would receive. The winners will be Steaks that are real Champions, taking beef enthusiasts to a new level of the sensory taste experience.

The grading categories have the following point allocations:

Camera 30

Warner Bratzler Shear Force 7.5

Complete Fatty Acid Profile 20

Lipid Extraction 7.5

Sensory Panel (Professional Taste Panel) 35