Retail Competitions
AMIC Retail Competitions
Sausage King and Best Butchers Burger Competition!
Congratulations to all regional and State winners. Good luck to all those participating
at Nationals.
Category Listings
Traditional Australian Beef Sausage
Sausages entered in this category must be made of beef, plus meal (optional) spices and water. They must not contain any additional ingredients such as tomato, etc. Max 1 Entry
Traditional Australian Pork Sausage
Sausages entered in this category must be made of pork plus meal (optional) spices and/or flavourings and water. They must not contain any additional ingredients such as tomato, etc. Entries must not include bratwurst, Italian traditional and other continental type sausages. Max 1 Entry
Poultry
Sausage
Sausages entered in this category can be made of poultry products and can be highly flavoured and may contain additives e.g., Turkey with onion and fresh sage. Additives such as corn, apple, tomato, cheese are permitted. Max 2 Entries
Australian Lamb/Open Class Sausage
Sausages entered in this category must be made of lamb and can be highly flavoured and may contain additives e.g., Lamb with rosemary and sundried tomato. Additives such as corn, tomato, apple, cheese are permitted. Max 2 Entries
Continental
Sausage
Sausages entered in this category include Bratwurst, Italian traditional, Chorizos and other continental type sausages. They can be made of beef and/or lamb and/or pork and can be highly flavoured and spiced e.g., Italian pork with spices and garlic. They can also be skinless. Max 3 Entries
Gourmet/Open Class
Sausage
Sausages entered in this category can be made of, beef and/or lamb and/or pork and/or game meats and can be highly flavoured, e.g., Pork with apple or Beef with red wine and mushrooms. Additives such as corn, tomato, apple, cheese are permitted. Max 3 Entries
Best Butchers Beef
Burger
Burgers entered in this category must be made of beef. There is no restriction on the additives that can be added to the burger. Any additives must be evenly distributed with the mix. Entries may have crumbed coatings but cannot have external wrappings such as bacon, pastry, fruit, or vegetables. Max 2 Entry
Best Butchers Lamb
Burger
Burgers entered in this category must be made of lamb. There is no restriction on the additives that can be added to the burger. Any additives must be evenly distributed with the mix. Entries may have crumbed coatings but cannot have external wrappings such as bacon, pastry, fruit, or vegetables. Max 2 Entry
Best Butchers Gourmet/Open Class Burger
This is an open species category; you may enter any typical gourmet burger that you produce and sell. There is no restriction on the additives that can be added to the burger. Any additives must be evenly distributed with the mix. Entries may have crumbed coatings but cannot have external wrappings such as bacon, pastry, fruit or vegetables. Max 2 Entries
Ready to Eat Pastry Products (SA and WA only)
Pies, Pasties, Sausage Rolls. Products MUST BE COOKED READY TO RE-HEAT. Uncooked products will not be eligible. Meat Species can include, Beef, Lamb, Pork and/or Chicken There is no restriction on the additives that can be added to the product. Any additives must be evenly distributed with the mix. Pastry Products must be able to be reheated to a minimum temperature of 65 Degrees in accordance with food safety guidelines and to ensure safe judging.