TAFE welcomes an array of meats for judging in the annual Sausage King and Best Burger Competition

MEAT N' GREET: Judges Martin Bennett, Dennis Tuck and John Finlayson with Australian Meat Industry Council Officer Craig Wright.

MEAT N' GREET: Judges Martin Bennett, Dennis Tuck and John Finlayson with Australian Meat Industry Council Officer Craig Wright.

Every year butchers from the region submit their products to be judged in the Sausage King and Best Burger competition.

On Thursday at TAFE Western’s Orange campus, three judges – Martin Bennett, Dennis Tuck and John Finlayson – readied their tastebuds to pick a winner from eight categories.

The sausages were split into six different groups: traditional Australian beef, traditional Australian pork, poultry, Australian lamb, continental and gourmet, while the burgers were divided into two: best beef burger and best gourmet burger.

TAFE sales officer Martin Bennett has been a judge since 2015.

“We want to see if it’s shrunk or kept its shape because if it’s shrunk it means they’ve used a lot of water in the sausage to make it look plump,” Mr Bennett said.

If it’s shrunk it means they’ve used a lot of water. - Judge Martin Bennett

“We [also] want the name of the food to represent the taste and we’re also looking for texture and flavour.”

Martin Timms Farmgate (Bathurst) and Gulgong Butchery finished first in two categories while Jay Parkes from Woodward Street Quality Meats in Orange placed second for a honey, mint and rosemary lamb creation.

The winners will compete in the state final in Tamworth on September 23.

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