Entered by Albers GMBH and produced by Jack’s Creek of Australia, the winning steak was revealed at an event in The Lookout, Hyde Park in London. The steak came from an Wagyu F2+ 75% aged for 30 months and grain fed.
With 83 entries from 17 different countries, the competition to be crowned the World's Best Steak was bigger than ever.
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 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 GMBH 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!”
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 has become mainstream news. "There is a desire for good beef and the World Steak Challenge showcases this."
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 organisers would like to thank official supplier Beefsteak Club and reception sponsor Wagyu Japanese Beef for their support.