Jack’s Creek wins World’s Best Fillet Steak in London
Jack’s Creek has won the World’s Best Fillet Steak producer accolade at the World Steak Challenge in London. It’s the third time in a row the Australian producer has been the recipient of a top award at the competition.
The competition featured more than 100 entries from 17 countries.
The winning steak came from a Wagyu F2+ 450-day grain fed fillet. The producer also secured a Gold medal for its Wagyu F2+ 450-day grain fed Striploin and a Silver medal for its Wagyu F2+ 450-day grain fed Rib Eye.
“I am delighted with the outcome this year,” said Patrick Warmoll, managing director of Jack’s Creek. “We spent a considerable amount of time selecting our entries alongside our German distributor, Albers Food, who came to our farm in Tamworth to assist in the selection process for our Wagyu entries this year. With added categories, their input was very valuable.
“A third consecutive set of Gold and Silver medals, as well as the World’s Best Fillet Steak award, confirms that we are producing a consistent, high-quality product and I am very proud of the business we have created. As I always say, this is as much a win for Australia as it is for us.”
“We focused on how the steaks taste, taking into account their tenderness,” said Marco Peerdeman, chair of judges. “Those that got it right jumped out at you. It’s interesting for us with the different categories as different cuts have different qualities, so we had to take that into account.”
Jack’s Creek’s award-winning beef can be found in many of Australia’s top restaurants including ARIA, BLACK Bar & Grill, Catalina, LuMi Bar and Dining and many more.
“When I heard the prized sirloin from Jack’s Creek was named the World’s Best Steak, I knew I had to have it,” said Dany Karam, executive chef at BLACK Bar & Grill. “We smoke it over our signature cherry wood ash before cooking it on the iron bark grill and serve it medium to bring out the tender flavour and succulent texture. Our customers absolutely love it.”