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A Wagyu sirloin from Australian producer Jack’s Creek has been judged the best steak in the world at the World Steak Challenge in London.
The meat, which came from 30–month–old, dry grain–fed F2 cattle (75% Wagyu, 25%), had been wet–aged for 40 days and then dry–aged for five.
The other eight gold medal winners included independent producers from Poland, Northern Ireland, Scotland and Wales, as well as British supermarket Morrisons.
The judges, including Keith Boxley a master butcher with 60 years experience, chose their top nine steaks from 83 entries in total. All were sirloins, cut 2cm thick. The steaks were judged on tenderness, succulence, flavour, aroma and appearance. See the full list of awards here.
Wagyu (meaning “Japanese cow”) beef is revered around the world for its dense fat marbling, flavour and tenderness. Find out more about Wagyu beef here, and also just how much Wagyu beef costs.
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The best way to cook a steak, period
