Award winning Australian beef producers Jack’s Creek have once again been recognised on the international stage, after taking home the awards for World’s Best Sirloin, Oceania’s Best Steak, and the coveted overall World’s Best Steak Awards at the globally renowned World Steak Challenge 2023.
The World Steak Challenge is a distinguished event that offers a highly recognised stamp of quality to support world-class steak production. Beef producers from around the world have the opportunity to showcase their product quality and breed credentials on a global platform.
Held in London, UK at Smith & Wollensky Steakhouse, Jack’s Creek was awarded 15 medals, 9 of which were gold, in addition to the major awards.
Gold medals were awarded to Jack’s Creek across a number of categories in addition to the overall wins, including Sirloin, Fillet and Ribeye with their Wagyu and Wagyu Cross entries, and in the Fillet with their Black Angus offering.
While based predominantly in Tamworth, NSW, Jack’s Creek exports to over 30 countries and has a presence in-market around the world, including Jack’s Creek Americas, in Los Angeles, USA, and Jack’s Creek UK, in London.
Jack’s Creek UK vice president and head of sales UK and EU, Kaine Allan, was ecstatic to be coming home with such prestigious and noteworthy accolades.
“We’re beyond excited to once again be among the top ranked in the world for our broader steak offering, and especially so with winning the overall World’s Best Steak 2023 with our Wagyu Cross Sirloin,” said Allan.
“The incredible results today are a testament to our dedication and passion for producing quality Australian beef. We’re proud to be able to represent Jack’s Creek here in London, and provide the UK with a range of beef among the best in the world.”
In addition to their impressive haul of gold medals, Jack’s Creek also picked up silver medals in the Sirloin category for Wagyu and Wagyu Cross, and bronze medals in the Ribeye and Fillet categories for their Wagyu, and Ribeye and Sirloin categories for their Black Angus beef.
Jack’s Creek managing director, Patrick Warmoll, said while its recent haul of international awards was great recognition for what the business delivers to customers each and every day, the quality of their product is the result of decades of ongoing improvement and a genuine love for what they do.
“The Warmoll family have been working with Black Angus cattle since the early 1980s. However, it was in the 1990’s that my father Phillip Warmoll and late uncle David Warmoll took the step to cross their Black Angus herd with the famous Tajima Wagyu sires from the Hyogo prefecture in Japan. It was a relatively new approach in Australia, and it was a lot of trial and error, with our cattle primarily bred for the Japanese live export market,” he said.
Today Jack’s Creek processes Wagyu, Wagyu Cross and Black Angus cattle through their processing partners Australian Country Choice and Northern CoOperative Meat Company, with their premium Australian beef exported to over 30 countries.