Local producers win gold in World Steak Challenge
450-day grain-fed wagyu sirloin from NSW rated world’s best
AUSTRALIAN producers have ‘steaked’ their claim on the global beef market, taking top gongs in the World Steak Challenge.
The World Steak Challenge judging took place on July 9 at the Fire Restaurant and Lounge, Dublin, Ireland.
Record entries were received for the event, now in it’s fifth year, with 24 countries represented.
For the second year in a row, Finland’s JN Meat International, won the overall World’s Best Steak – Best Rib Eye and Best Grass Fed titles.
While Tamworth, New South Wales, family-run specialist beef producer, Jack’s Creek, claimed overall Best Sirloin and Best Grain Fed Fillet.
Jack’s Creek wagyu and angus operations are centred on 14,000ha at Werris Creek and Breeza on the fertile Liverpool Plains, with a head office in Tamworth.
Jack’s Creek were consecutive winners of the World’s Best Steak Producer in 2015 and 2016 and took out the World’s Best Fillet Steak in 2017. The winning Jack’s Creek steaks came from a 450-day grain-fed wagyu, bred by John Martin at Dollarvale Farm just outside Wagga Wagga, NSW. Jack’s Creek have a long-standing relationship with John Martin and work closely to achieve a high-quality result.
Managing director Patrick Warmoll is responsible for the lot-feeding, processing, marketing and export of the cattle.
Mr Warmoll said they were thrilled to have consistently taken home top awards at the World Steak Challenge.
“We are proud to have long-standing relationships with suppliers such as John Martin that enable us to produce the highest quality meat possible,” he said.
“Normally Jack’s Creek submits company-bred wagyu animals, but this year it was about showcasing our suppliers from Rockhampton to Tasmania.
“This is as much a win for Australia as it is for us.”
Chair of the judges and head chef at host venue, Fire Restaurant and Lounge, Richie Wilson said the steak from Jack’s Creek stood out.
“The steak from Jack’s Creek is the one that remains in my head. When the results were announced it was no surprise to me that it was right up there with the winners,” he said.
“As the steak left the grill there was a high level of expectancy and it did not fail to deliver.
“An absolutely astonishing piece of beef.
“It takes an experienced judge and an educated palate to understand just how good this beef is, and it is a testament to the level of consistency this producer continues to deliver at this level year after year.”
Jack’s Creek won a record 10 awards, including six golds, three silvers and one bronze.
Darling Downs cattle business, Mort & Co, also claimed two gold, three silver and two bronze medals in their second year entering the event. Mort & Co entered their black angus brand, Grandchester. Mort & Co managing director, Charlie Mort, was ecstatic with the result.
“It’s a wonderful achievement to have our beef recognised again at such a prestigious event,” he said.
“It is incredible for the business and showcases our beef internationally, proving we match it with the best from around the world.”
Mr Mort paid tribute to everyone involved in the Mort & Co supply chain.
“Awards such as these are testament to the hard work that our team does across the entire business. From producers and the feedlot staff, to the meat division, processors and our trading partners around the world, it’s a total group effort and one that I’m sure everyone will get great satisfaction from”.
Grandchester black angus is grain-fed between 150 and 200 days and finished on specially formulated Mort & Co ration at Pinegrove Feedlot near Millmerran, Queensland.
Pinegrove is the home of the EU certified program for Mort & Co and has a capacity of 10,000 head of cattle. John Dee Warwick processes all Mort & Co branded beef. HOW THE STEAKS WERE JUDGED:
All steaks entered were judged using internationally agreed criteria.
Stage one: Technical testing covered two areas – raw and cooked. Raw criteria: Appearance, aroma, colour, marbling and consistency of fat trim.
Following analysis, steaks were cooked to medium and probed to a core temperature of between 50 and 55 degrees Celsius before being rested for five minutes and sampled by the judges. Cooked criteria: Appearance, aroma, tenderness, flavour and succulence.
The first section of judging was technical. Scores were added up and steaks attaining more than the top standard were given a gold medal to highlight the best quality achievable.
The top-scoring gold medal winners from each category progressed to the second stage of judging, to determine category winners.
Stage two: Gold medal steaks were cooked on a barbecue by chefs and barbecue experts for an agreed time and specification (based on a home barbecue cooking environment) and scored by a new panel of judges drawn from a wide range of nationalities and expertise to ensure international differences in taste were accounted for.
The scores awarded here for each steak were added to the total from stage one, making one final score, to determine the world’s best steaks.