The 2026 Angus Youth Roundup Proudly Supported by NH Foods has officially wrapped, marking the biggest event in the event’s history.
Held from Tuesday 7 January to Sunday 11 January at the Australian and Equine Livestock Events Centre (AELEC) in Tamworth, the 2026 Roundup welcomed just under 300 competitors from across the country, making it the largest Angus Youth Roundup to date. The event continues to grow year on year, and we’re proud to have supported that journey since becoming a sponsor in 2022.
Our involvement with the Angus Youth Roundup began with around 100 competitors in our first year of sponsorship. Seeing the program grow to almost 300 registrations in 2026 has been incredibly rewarding for us and reinforces the importance of investment in the next generation of beef industry leaders.
On Day 1, we conducted meat judging education sessions with a strong focus on eating quality and key beef attributes. Our brand partner Chef Jason Roberts shared his perspective on what he looks for in beef as a chef, highlighting how genetics, production practices and processing all contribute to the final eating experience.
Day 2 was a standout day! Competitors enjoyed our house-made Angus Reserve beef sausages prepared by Chef Jason Roberts, which were a massive hit.
The afternoon saw the return of our popular Joy of Eating sessions, where competitors rotated through engaging education programs led by our Marketing, Sales, Processing Plant and Feedlot teams. These sessions are a highlight for competitors, giving them close-up insight and a better understanding of the full scope of the beef supply chain, past the farm gate. Competitors were particularly engaged with Sales Markets, Shipping, and emerging trends.
Day 3 was dedicated to Meat Judging and Retail ID sessions, allowing competitors to put their knowledge into practice, building their confidence in identifying cuts and key beef attributes. The sessions presented unique challenges for competitors, exposing them to new concepts and reinforcing practical applications of the skills they’d been developing throughout the week.
Capping off an amazing week was the Gala Dinner, where we were proud to be the Beef Partner. Guests enjoyed a menu of Angus Reserve Black Angus Beef, including Smoked Beef Brisket with Warm Potato Salad and Bison Smokehouse Kansas Sauce, Pulled Beef Cheek Sliders with Slaw and Bison Smokehouse Texas Sauce, and BBQ Flank Steak with Turkish Pita Bread, Ezme, Tahini and Extra Virgin Olive Oil.
This marked our fourth year of involvement with the Angus Youth Roundup, an event that remains a key fixture in our calendar. The passion for the beef industry continues to grow, and conversations with participants throughout the week reinforced that the future of the industry is in very good hands. Supporting development, education and a passion for great beef strongly aligns with our commitment to innovation and a positive trajectory for the Australian beef industry.
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