Traditionally, you would expect to find Animal Scientists on a farm, doing what Animal Scientists do. However, on the 28^th of October 2022, you would have found the final year class in the kitchens of the Department of Consumer and Food Science on Hatfield main campus, cooking up a storm!

The final year class had a simple objective: To determine which group could cook the best steak using their knowledge of meat science. The Department of Consumer and Food Science assisted our groups with different cooking methods, namely, oven, salamander, pan frying, tilting pan frying, griddle and sauve griddle.  

The prime cut meat was sponsored by the SA Feedlot Association and in attendance was Mr. Dewald Olivier who spoke to students about the South African feedlot industry and the possible roles they can play in the industry. Also in attendance was Lizanda Viljoen who played a significant role in the organisation of the event.

The Department of Food and Consumer Science graciously let us use their facilities, and their final year students tutored us on the different cooking methods. Dr. Hennie Fisher and Prof. Riëtte de Kock made the event a resounding success with their acute organisation and judging skills!

‘It is better to have burnt and lost, than never to have braaied at all!’ Each group presented delicious steaks and dishes, including sides like litchee salad and potato salad. The winning group was Top Gains! We look forward to continuing this wonderful relationship with Food and Consumer Science, to the benefit of all our students.