This year EBLEX is looking for the most succulent, tender and tasty burgers in three main categories – plus an exciting new ‘innovation’ category:
- Foodservice – open to foodservice operators, catering butchers or manufacturers in England that produce burgers for sale in foodservice outlets
- Multiple Retailer – open to multiple retailers or manufacturers based in England that produce and supply burgers for sale in multiple retail outlets (branded or own label)
- Independent Butcher – open to retail butchers in England who make and sell their burgers from scratch on the premises
- Premium Quality Innovative Burgers – open to all sectors of industry (though entrants must be based in England), this category has been introduced to recognise and reward innovation in the burger sector
In all cases, burgers can be made from beef, veal, lamb or mutton but must be from an assured source which is compliant with the Red Tractor, EBLEX Quality Standard Mark or an equivalent named quality scheme.
Premium Quality Innovative Burgers
In this fourth category, the judges are particularly keen to see burgers made from single muscle cuts. That’s because research has shown that mincing trim from the rump, chuck or brisket can significantly improve margin potential, as well as creating different taste and texture profiles which many consumers prefer.
Specifically, the research has shown the additional profit margins that can be obtained from the following range of single muscle burgers:
- The Premium Brisket Steak Burger – using good quality brisket trim to produce burgers will yield a 14% margin increase
- Premium Rump Steak Burger – using good quality rump trim to produce burgers will result in a 9% margin increase
- Premium Chuck Steak Burger – using good quality chuck trim to produce burgers will result in an 8% margin increase
Entering
There is no limit to the number of entries that can be made in any of the categories, although there is an entry fee of £20 for each product entered.
Every entrant into the competition will automatically receive a copy of EBLEX’s new book It’s all about Flavour, which takes an in depth look at the premium burger market and explains in detail the opportunity to profit from single muscle cut burgers.
Competition organiser, Hugh Judd, foodservice project manager for EBLEX, said: “Over the years we’ve seen a real upsurge in premium burger sales and our research has shown that by introducing cut-specific burgers, there is real potential to encourage consumers to trade up. Not only that, but it also ensures better carcase utilisation which delivers an enhanced gross profit margin throughout the supply chain.”
Closing date
England’s Best Burger Challenge is open for entries from now until the closing date: Friday 28 February 2014.
The winning burgers in each category will be announced at the Meat Management Awards taking place on Wednesday 4 June at London’s prestigious Grand Connaught Rooms.
Further details about England’s Best Burger Challenge competition 2014 can be found on www.eblextrade.co.uk Entry forms can be downloaded from the website or entrants can request a copy by post by calling Georgina Stokes on 01932 445276.