Meat & Poultry Ontario Seeks Best Burger
This competition is a unique opportunity for Ontario's talented burger processors to showcase their expertise and craftsmanship in creating the perfect patty.Meat & Poultry Ontario is excited to announce the launch of Ontario's Ultimate Burger Competition, where the unsung heroes of the burger world, the processors, will take center stage. This competition is a unique opportunity for Ontario's talented burger processors to showcase their expertise and craftsmanship in creating the perfect patty. M&PO is on a mission to find the best burgers in six categories: beef, veal, poultry, lamb, pork, and other.
If you are a processor who is passionate about selecting the finest cuts of meat, grinding and blending flavors to perfection, and mastering the art of patty making, this is your chance to shine. The esteemed panel of judges, including industry experts and connoisseurs, will rigorously evaluate each patty based on taste, texture, and quality.
"We are thrilled to launch Ontario's Ultimate Burger Competition and shine a spotlight on the remarkable talent and skills of our province's burger processors," said Franco Naccarato, Executive Director at Meat & Poultry Ontario. "This competition not only celebrates their craft but also highlights the incredible flavors and quality of Ontario's burgers. We encourage all processors to seize this opportunity and join us in this exciting journey to find Ontario's Ultimate Burger."
The judging will take place on July 19th at Fanshawe College in London Ontario, where our panel of experts will meticulously evaluate each entry. The winners will be announced at our highly anticipated Red-Carpet Gala on October 21 in Muskoka, where the industry's finest will gather to celebrate meat industry excellence.
The deadline to enter is June 30, so make sure to submit your entries before this exciting opportunity passes by. To participate, please visit www.meatpoultryon.ca/finestmeat/ for more details, including entry guidelines and submission requirements.