Australia wins World Steak Challenge 2016 for second year running
Entries in the second World Steak Challenge were received from 17 countries, nine of them securing Gold medals.
Patrick Warmoll (left) and Frank Albers (right)
Entries in the second World Steak Challenge were received from 17 countries, nine of them securing Gold medals. The Gold medal winning countries are Australia (3 Golds), Northern Ireland (2), Poland (1), Scotland (2) and Wales (1).
The expert international judging panel shortlisted the 2016 champion and gold medal award winning steaks from a long list of 83 sirloins. There are 12 silver medal winners and 12 bronze winners.
Chair of judges and butcher Keith Boxley said the winning steak picked up the top prize thanks to its all-round quality. “Every gold medal winner was worthy of winning the top prize, but the overall winner was outstanding. It scored highly on appearance, quality, taste and tenderness.”
He explained what consumers are looking for in terms of meat. “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.”
Rod Addy, editor of GlobalMeatNews, said: “The high quality of entries this year is a testament to the hard work put in by producers around the world. The fact we had so many more entries this year highlights the pride that they take in their product and the eagerness to win such an accolade. For a producer to retain the title of World’s Best Steak is an amazing achievement and shows a high level of consistency in production.”
Patrick Warmoll, managing director of Jack’s Creek, was overwhelmed to win the award for the second time. “We spend a bit of more time selecting the entry and this win confirms that we’re the best in the world again.
“Winning last year was one of the biggest things to happen to us. Our brand awareness has just exploded since winning and it’s been great for business. This is as much a win for Australia as it is for us.
Frank Albers of Albers GMH which entered the steak into the competition said this win proved the producer had hit upon a winning formula. We’re stunned and didn’t believe it would happen,” he said. “It’s the perfect combination of genetics with the right amount of marbling. It’s the right concept for the best steak.”
Albers added that this might put more pressure on them in the future. “We may have to justify ourselves and the competition but once people taste our steak, they’ll understand. We’ll definitely be back next year.”
Warmoll agreed that they won’t be resting on their laurels. “We’ll be going for the hat-trick!”
Technical judge Josh Anderson of Meat & Livestock Australia said the standard of entries was higher than last year. “It was hard to increase the standard on last year but the producers have managed to do it. There were more entries this year which is positive. It’s a tribute to the farmers the level of quality on display.”
With Australia winning two years on the trot, Anderson said steak and the World Steak Challenge hit mainstream news. “There is a desire for good beef and the World Steak Challenge showcases this.”
Professor Jeff Wood, formerly of the University of Bristol, said the competition was stiff this year. “This was my second year judging the World Steak Challenge and the standard was as high this year. All of the steaks were tender and tasted great, making it a tough competition to judge.”
The gold medal winning steaks are:
Australia – three golds
2016 Champion – Jack’s Creek, Willowtree Farm, New South Wales.
Entered by last year’s champion producer, Frank Albers, Albers Food, Germany
F2 + Wagyu beef. Wet aged for 40 days and then dry aged for five days. Grain fed for 450 days.
The Australian Agricultural Company
Entered by Sabrina Kindler, Australian Agricultural Company. A three year old Wagyu cross. Raised on grass, finished on grain. Reared on the Wylarah Station.
JSB Global, Queensland
Entered by Andrew Stewart, JBS Global. Angus cross (JBS Royal Brand), 120 day grain finished. Aged 27 months.
Poland – one gold
Zuh Lubik Krzysztof (ABP Poland), Poland
Entered by Eoin Ryan, ABP Poland. A 26 months Simmental cross fed on a grass based diet. Vacuum packed for ageing/hanging.
Scotland – two golds
Morrisons Supermarkets
Entered by Tim Farrar, Morrisons supermarkets. A Shorthorn cross beef, grass fed w/ concentrates. Aged 25 months, 26 days. Dry aged for 14 days and vacuum packed for 5 days.
Scotbeef Ltd
Entered by Jaclyn Colvin, Scotbeef. Aberdeen Angus Pink Himalayan Salt aged sirloin, fed on home-grown barley, carrots, turnips, potatoes, wheat, grass silage. Aged 678 days. Dry aged for 30 days.
Northern Ireland – two golds
Two Gold medals this year for Hannan Meats, entered by David Rosbotham. An Aberdeen Angus beef, grass fed. Age 24 months. Dry aged for a minimum of 28 days. And a Shorthorn breed, grass fed, aged 28 months. Dry aged for 42 days in a Himalayan Salt Chamber.
Wales – one gold
2 Sisters Red Meat
Entered by Jessica Edwards, 2 Sisters Red Meat. A South Devon cross breed, fed on grass for 12 months, finished on grass and maize silage w/ forage roots. Aged 27 months. Dry aged, then vacuum packed.
12 Silver medal winners
- Australia 3
- Ireland 3
- Spain 1
- New Zealand 1
- England 1
- Paraguay 1
- USA 1
- Scotland 1
12 Bronze medal winners
- Australia 3
- Scotland 2
- Uruguay 1
- Ireland 1
- Germany 1
- Finland 1
- Northern Ireland 1
- USA 1
