Mon, 03 Feb 2014
UK - Beef or lamb produced from assured farms is the key ingredient in a search for England’s best burger.
This year, EBLEX has added an additional category in the England’s Best Burger Challenge to reward innovation in the recipes submitted.
Other categories for the competition, open until the end of February, include foodservice, multiple retailer and independent butcher. All entries must include beef, lamb, veal or mutton from an assured source which is compliant with the Red Tractor, EBLEX Quality Standard Mark or an equivalent named quality scheme.
Competition organiser Hugh Judd, foodservice project manager for EBLEX, said: “We are really excited by the introduction of the new innovation category in this year’s Burger Challenge competition and can’t wait to see the range of products entered.
“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.”
In the newest category – Premium Quality Innovative Burgers – 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 up to a 14 per cent profit margin increase that can be obtained from using single muscle burgers.
The closing date for entries is Friday 28 February 2014 with winners announced in June.