It’s all about the burger
Posted: July 16, 2012
Categories: The Meat Press
Ontario Independent Meat Processors (OIMP) has officially launched The Search for the Ultimate Burger, a quest to find Ontario’s Finest Burgers in six protein categories – veal, turkey, beef, chicken, lamb and pork. The Ultimate Burger will be crowned at the OIMP annual conference in November.
Entries can be fresh or frozen, but must be a ground product, use only Ontario protein, and be processed in Ontario by an OIMP member. In Round 1 of judging, the six proteins will compete amongst themselves, as separated into fresh or frozen, to determine Ontario’s Finest Burger in each meat category. However, in the final round of judging the proteins will compete against each other, in both a “fresh” and “frozen” competition, with one winner from each rising to the top to be crowned The Ultimate Burger.
Fresh burgers will be judged on consumer appeal, taste and texture with the winners being promoted to consumers through traditional and social media networks. Frozen burgers are being judged on yield, taste and texture and winners will be promoted to foodservice operators and distributors.
More information including Judge Bio’s, Official Competition Rules and Registration, and Benefits of Participation can be found at www.oimp.ca.