Retail Competitions

AMIC Retail Competitions

Sausage King and Best Butchers Burger Competition!

The Australian Meat Industry Council once again congratulates each of our National Sausage King and Best Butchers Burger competition finalists from 2023.

After a very successful Nationals competition weekend we are pleased to advise of program updates for 2024.

STATE: DATE: LOCATION: ENTRIES:
South Australia Thursday 20 June TAFE Regency Park Entries Close 14 June
Victoria Tuesday 2 July Williams Angliss Institute Entries Close 26 June
Western Australia Friday 19 July TBA Entries Close 12 July
Queensland Wednesday 4 September TBA Entries Close 29 August
New South Wales Wednesday 11 – 13 September Port Macquarie TAFE Entries Close 5 September
Tasmania Friday 18 October Tas Tafe Hobart Entries Close 4 October

After a very successful Nationals competition weekend we are pleased to advise of program updates for 2024

STATE: DATE: LOCATION: ENTRIES CLOSE:
SA Tue 20 Jun TAFE Regency Park Close 14 Jun
VIC Tue 2 Jul Williams Angliss Institute Close 26 Jun
WA Fri 19 Jul TBA Close 12 Jul
QLD Wed 4 Sept TBA Close 29 Aug
NSW Wed 11 Sept TBA Close 5 Sept
TAS Fri 18 Oct Tas Tafe Hobart Close 4 Oct
 

Price per entry for 2024 will be $40 (inclusive of GST)

One (1) free entry will be provided (to any category of choice) if a minimum of two (2) paid entries are submitted.

Regions in each state have been reclassified, please contact us for more details.

The Sausage King and Best Butchers Burger competitions will still be held in one location over the course of 2-4 days depending on total entries received.

Sausages and Burgers will only be cooked once. The scores within each category will be ranked and sorted from highest to lowest to determine first and second in each determined set region and overall the highest three scores within each category will determine the State winners. In the event of tied scores, a countback will occur based on flavour to determine the result

Scoring is marked out of a total of 80 point across 4 markers being:
Visual Uncooked /20
Visual Cooked / 20
Texture / 20
Flavour / 20
Total / 80

The average of the total of the judges scores will be the final score (counted to two decimal points)

A new Lamb Burger category has been introduced. The maximum number of total entries available to a member for the Gourmet and Continental Sausage categories has increased from two (2) to three (3)

All entries will need to be submitted via the AMIC Competition
platform: https://amic.awardsplatform.com/ and entries will close one week prior to the competition taking place.

Terms and Conditions apply – Click here to view

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.

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