Rib ticklingly good

- Published: 13 December, 2006

Wiltshire College Lackham produced the winning rib of beef and crowned the supreme champion in a competition held at last week's Royal Smithfield Christmas fair.

The college runs a large commercial herd of Limousin sucklers sponsored by the British Limousin Cattle Society.

Judges at the show's beef ribs competition were impressed with the quality of the meat and the college was awarded £250 and won the FABBL Rosebowl for the National Festival of Meat Champion Beef Ribs.

Geoff Burgess, chairman of the college, said he was surprised and as pleased as everyone else that the college won. He added all the beef reared at the college was butchered and sold locally via two independent butchers and the college.

Asked why he thought the college had won, Geoff said: "I know that Peter Godfrey, one of the judges, is very keen on taste and is always looking for the marbling and a reasonable covering of fat and that particular piece of beef had that in exactly the right balance and had a very good eye."

Phil Henshaw, chief carcase steward at the show, said a panel of butcher judges selected the winner from 21 beef rib entrants from across the country.

He said: "Within a rib of beef we look at the texture, colour, the meat/bone relationship and also how well finished it is. We also look at the fat cover and the combination of whether it's a well produced animal for the butcher and the consumer. The people that know this best are retail butchers."

Peter Godfrey, of the 100-year-old Frank Godfrey Ltd butchers in London, said he based his judging using his retail experience. He added: "I ask myself is it the type of meat that I could buy for our shop?

"But the most important thing is the eatability of the meat and this winning rib of beef has got a nice smooth succulent-looking finish to it."

The reserve champion rib of beef was produced by Michael Read of Horncastle in Lincolnshire, who received a cheque for £100.