AUSTRALIA has again dominated the annual World Steak Challenge competition held in Europe, earning 21 gold medals in three classes, as well as the coveted World’s Best Steak grand championship for a Wagyu entry from Jack’s Creek Wagyu near Tamworth in northern New South Wales.

It is the fourth time in ten years that the Wormall family’s Jack’s Creek Wagyu and Angus supply chain has earned to coveted World’s Best Steak title, in the event held each year since 2015.

Entries came this year from almost 20 countries across Europe, the United States, Australasia and South America.

Gold medals to Australian entries this year (includes some multiple entries) included:

Sirloin division:

• Teys Australia (grassfed) 36 Degrees South, and Riverine Premium
• Thomas Foods International (grainfed)
• Jacks Creek (grainfed)
• Carnimex (grainfed)ssR

Ribeye division:

• Jack’s Creek, Tamworth NSW (grainfed)

Eye fillet division:

• Thomas Foods International (grainfed)
• Jack’s Creek (grainfed)
• Carnimex (grainfed) – supplied by King River Wagyu, Central Queensland.

A total of 333 medals were awarded this year, recognising the best quality meat across the globe, including 112 gold medals, 117 silvers and 104 bronze, following an extensive judging process held earlier this month in Amsterdam.

Ireland produced the largest medal haul in total with 62 steaks earning gold, silver or bronze.

Jack’s Creek’s grand championship winning entry this year was a grainfed purebred Wagyu entry from the sirloin division. The company accounted for 17 medals this year including ten gold (multiple entries are permitted in each class) across Wagyu, Wagyu cross and Angus entries.

This year’s win repeats last year’s World Best Steak title earned by Jack’s Creek, and follows similar successes in 2015 and 2016.

The World Steak Challenge, held in London at the Smith & Wollensky Steakhouse, recognises the finest steaks from around the world based on meat quality, marbling, and consistency.

Jack’s Creek’s vice president and head of sales for the UK and EU, Kaine Allan, said the results reflected the brand program’s unwavering commitment to producing premium beef and consistently delivering top-tier products on the international stage.

“We’re proud to be able to represent Jack’s Creek here in London, alongside one of our long term European distributors, Albers Foods,” he said.

The judging process at the World Steak Challenge is comprehensive, with each steak evaluated based on its appearance, marbling, fat consistency, as well as tenderness, aroma, and flavour once cooked. In addition to the gold medals, Jack’s Creek earned silver medals in the ribeye and sirloin categories and bronze in ribeye and fillet.

Frank Albers and Patrick Warmoll from Jack’s Creek after collecting their overall best eye fillet entry award

Jack’s Creek managing director Patrick Warmoll said the awards were a testament to the decades of hard work and passion behind the Jack’s Creek brands.

Since the 1980s, the Warmoll family has focused on raising premium Black Angus cattle, and in the 1990s, introduced Tajima Wagyu sires to its breeding program.

“This rich history and ongoing commitment to improvement has allowed us to remain at the forefront of the global beef industry,” Mr Warmoll said.

The title-winning Purebred Wagyu Sirloin came from a steer bred on the Warmoll family’s Big Jack’s Creek farm near Willow Tree, backgrounded on their Urubula property near Breeza, finished at Lemontree feedlot near Millmerran on Queensland’s Darling Downs and processed at Northern Co-operative Meat Co at Casino.

Jack’s Creek’s approach to beef production from breeding to feeding, ensured the highest possible standards for its premium beef, the company said.

“We’re proud not only of our own achievements but also of the entire Australian beef industry,” Mr Warmoll said.

“Australia’s beef sector continues to lead the world in quality, with advances in animal nutrition, selective breeding, and processing. Our success is part of a broader trend, as evidenced by the number of gold medals awarded to Australian producers this year,” he said.

Jack’s Creek processes Wagyu, Wagyu Cross, and Black Angus cattle in partnership with Australian Country Choice at Cannon Hill in Brisbane, and Northern Co-Operative Meat Co, exporting premium Australian beef to more than 30 countries worldwide.

“These awards recognise the hard work of our entire team and our valued partners— from cattle suppliers to feedlot and processing partners—who all play a crucial role in delivering the finest beef for our customers,” Mr Warmoll said.

Among other awards presented overnight, Australia’s Stockyard Beef and Stone Axe Pastoral Co were announced as finalists of the Large Producer award.