Australian producer Jack’s Creek took home the accolade for its grain-fed wagyu black angus cross sirloin, which was also named the World’s Best Sirloin and World’s Best Grain Fed Steak as well as Oceanian’s Best Steak.
Jack’s Creek cattle are bred and raised on the natural pastures that surround Willow Tree in central New South Wales. They are then finished on a blend of grains, hay and silage.
The World’s Best Wagyu and also Asia’s Best Steak went to Itoham Yonekyu Holdings for its A5 Wagyu sirloin from the Japanese Black (Kuroge Washu) breed of cattle, while The World’s Best Rib-Eye was awarded to Alliance Group for its 55-day aged ribeye, with the company also taking the title of World’s Best Grass-fed Steak.
The World’s Best Fillet Steak and Europe’s Best Steak was a 28-day aged Norland Heifer fillet from a German Rotbunte and Charolais/Limousin breed from Danish Crown
South America’s Best Steak was a rib-eye from Azul Natural Beef with Creekstone Farms’ Ribeye wet-aged rib-eye steak from a Black Angus breed being named North America’s Best Steak.
World Steak Challenge Winners List
- World’s Best Steak, Oceania’s Best Steak & Best Sirloin: Jack's Creek Australian Cross Breed Wagyu Sirloin
- Asia’s Best Steak & World’s Best Wagyu Steak: Ito Wagyu A5+ Japanese Sirloin - Itoham Yonekyu Holdings
- Europe’s Best Steak & World’s Best Fillet Steak: Norland Heifer German Fillet - Danish Crown
- North America’s Best Steak: Creekstone Farms Ribeye Wet Aged Steak from the USA
- South America Best Steak: Argentina Signature Ribeye Steak - Azul Natural Beef
- World’s Best Ribeye Steak: 55-day aged Ribeye from New Zealand - Alliance Group
The winners were crowned at a special dinner held last night (Monday 13 November 2023) at steakhouse Smith & Wollensky following a two-day judging process held in September at Vlees & Co steakhouse in Amsterdam.
A total of 346 medals were awarded to steaks at this year’s World Steak Challenge, including a record 134 gold medals, with 120 steaks given silver medals and 92 steaks bronze medals. Australia took home the most gold medals, with 18 steaks from the country awarded the accolade, with Ireland having the greatest medal haul with 67 steaks awarded a gold, silver or bronze award.
Australia’s Jack’s Creek is no stranger to the awards. Last year it was the winner in the Rib-eye category and was the winner of the 2021 Best Fillet, Best Rib-Eye and Grain-Fed categories.
“This year’s competition saw the highest standard of entries yet, with a record number of gold entries, but one particular steak stood out from the pack. Congratulations to Jack’s Creek for its outstanding steak and to all the winners in the other categories,” said Restaurant editor and World Steak Challenge judge Stefan Chomka.
“The global nature of this competition and the high quality of entrants demonstrates a true desire across the world to produce some top quality cuts of steak that are testament to the hard work that goes into beef production.”
Kaine Allan from Jack’s Creek said: "It’s a bit of a thrill to be honest. It’s my first event so we’ve been lucky enough to be presented with previous awards but to be here and be presented with an award personally is a big accomplishment."
Now in its ninth year, the World Steak Challenge is partnered by Irish food board Bord Bia with help from Synergy Grill, which supplied the grills on which the steaks were cooked.
“Bord Bia is delighted to sponsor the World Steak Challenge and to share with our industry partners what Irish beef farming has to offer, where grass-fed and sustainable farming practices is core to our beef industry,” added Bord Bia beef senior meat and livestock manager Joe Burke.
“Ireland exports 90% of our beef to over 50 markets around the world, from the US to the Philippines, which is a strong endorsement of the quality and reputation of Irish beef from farm to fork. We are thrilled that Ireland landed 67 medals in the competition. This is a means of having our origin known and be recognised internationally on the basis of quality and taste. Competitions like this provide an ideal opportunity to experience world class beef offerings and to also share our values in producing top quality beef with chefs and industry.”
Judges at this year’s challenge included Richie Wilson, culinary director of FIRE Steakhouse & Bar, Ioannis Grammenos, executive chef and Meatologist of Heliot Steak House in London, Paul Foster, chef-patron of Michelin starred Salt in Stratford and GrassFed in Camden, Abdulrahman Alswailem, chef owner of Marble in Riyadh, currently ranked number 23 in MENA’s Best Restaurants, and Katie Doherty, CEO at the International Meat Trade Association.