Jack’s Creek wins steak chal­lenge

Jack’s Creek has won the World’s Best Steak prize for the sec­ond year run­ning

Farms & Farm Machinery - - Contents -

Agrain-fed Wagyu F2+ 75 per cent aged for 30 months has earned Tam­worth-based Aus­tralian beef pro­ducer Jack’s Creek the World’s Best Steak prize for the sec­ond year in a row. Judges said the steak scored highly on ap­pear­ance, qual­ity, taste and ten­der­ness, putting it ahead of en­tries from 17 coun­tries and 83 of the world’s top beef pro­duc­ers in the World Steak Chal­lenge held in Lon­don re­cently.

It gets bet­ter. Jack’s Creeks’ 150+ days grain-fed 100 per cent Black An­gus also won the Sil­ver award.

“We spent con­sid­er­able time se­lect­ing the en­try and this win con­firms that we’re the best in the world again,” Jack’s Creek man­ag­ing di­rec­tor Pa­trick War­moll says. “Win­ning last year was one of the big­gest things to hap­pen to us – our brand aware­ness rock­eted and it’s been great for busi­ness.

“This is as much a win for Aus­tralia as it is for us,” he says. “We’ll be go­ing for the hat trick next year!”

“Every gold medal win­ner was wor­thy of win­ning the top prize but the over­all win­ner was out­stand­ing,”

World Steak Chal­lenge chair of judges and butcher

Keith Box­ley says.

“Peo­ple are get­ting more se­lec­tive about the meat they eat and they want some­thing more pre­pared.

As a butcher judg­ing this com­pe­ti­tion, I’m look­ing for some­thing that looks and tastes nice that has no gris­tle.”

Jack’s Creek’s farm­ing oper­a­tions are based on its Wil­low Tree prop­erty in the Great Di­vid­ing Range and its Breeza prop­erty on the Liver­pool plains. Its Wagyu beef is de­rived from cross-bred Wagyu cat­tle, which is raised free-range on nat­u­ral grasses for the first part of their lives, then given a spe­cially de­signed diet of feed grains – with no added hor­mones – for 450 days to gen­er­ate a high de­gree of mar­bling.

The War­moll fam­ily em­i­grated from Ire­land in 1852, open­ing butcher’s shops in the Vic­to­rian and New South Wales gold­fields. They be­gan farm­ing in Breeza in 1947 and launched into spe­cial­ist beef with Jack’s Creek in 2000.

They now process and market Wagyu and Black An­gus to more than 20 des­ti­na­tions around the world, in­clud­ing Ja­pan, Saudi Ara­bia, China and Ger­many.

Jack’s Creek’s Pa­trick War­moll and Frank Al­bers with their World Steak Chal­lenge awards

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.