Jack’s Creek retains World Steak Challenge title

27 September, 2016 by

Family run Australian beef producer, Jack’s Creek has won the World's Best Steak producer accolade for the second year in a row. 

Eighty-three of the world’s top beef producers, from 17 countries, entered the competition held in London on 22 September. 

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The winning steak came from a Jack’s Creek Wagyu F2+ 75% aged for 30 months and grain fed. 

“We spent considerable 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 and our brand awareness rocketed and it’s been great for business. This is as much a win for Australia as it is for us,” said Patrick Warmoll, managing director of Jack’s Creek. “We will be going for the hat trick next year!”

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“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,” said chair of judges and butcher Keith Boxley. “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 beef is used in restaurants including, ARIA, black by EZARD, Catalina, LuMi Bar and Dining and many more.

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Jack’s Creek’s 150+ days Grain Fed 100 percent black angus also won the Silver award.
While the Warmoll family began farming in Breeza in the 19th century, the Jack’s Creek brand launched in 2000. The company is family run by co-founders and brothers, Philip and David Warmoll and sons Patrick Warmoll, MD and Robert Warmoll.