New Zealand's best sirloins were judged on Sunday night.

A Hawera cow has been deemed the tastiest in the country.

Taranaki couple Brendon and Hayley Robinson served up their Angus X sirloin steak to panel of male chefs on Sunday night, who granted the cut the Grand Champion title.

They were awarded $5000 and a trophy.

SUPPLIED Sam McIvor, left, with Hayley and Brendon Robinson.

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The Steak of Origin competition judges - Shaun Clouston, Scott Kennedy, Rex Morgan and Graham Hawkes - chose the Robinsons from 20 finalists, basing their judgement on aroma, texture, flavour, tenderness and juiciness.

SUPPLIED Judges Scott Kennedy, Graham Hawkes,Shaun Clouston and Rex Morgan.

The competition process involved an initial assessment of the sirloin steak at Carne Technologies in Cambridge.

Each steak had been aged for three weeks before being tested for tenderness, pH, marbling and percentage cooking loss.

The most tender steaks reached the semi-final and were cooked to medium rare in a neutral flavoured oil without seasoning, before being tasted by a panel of food writers and chefs.

The competition, sponsored by Zoetis, is in its 14th year, and aims to acknowledge the hard work of New Zealand beef farmers.

Beef + Lamb New Zealand's new Chief Executive Sam McIvor attended the event for the first time.

"We have some of the best product in the world and without our farmers it would simply not be possible."

OTHER WINNERS

Best of breed (European): Jon Knauf, Wairoa (Simmental), processed at Land Meat Wanganui.

Best of breed (British): Angus and Forbes Cameron, Ashhurst (Angus), processed at Land Meat Wanganui.

Best of breed (crossover and "other"): Brendon and Hayley Robinson, Hawera (Angus X), processed at ANZCO Foods.

Best of brand (retail): Countdown North Island (CD Finest Angus), Ridgewood Farms (Angus), processed at Auckland Meat Processors.

Best of brand (wholesale and food service): Countdown North Island (CD Finest Angus), Takapoto (Angus), processed at Auckland Meat Processors.