Celebrating the best steaks on the planet, this is the third year of the event and, for 2017, we’ve added some new categories. As well as the traditional Sirloin, Rib Eye and Fillet can also be entered. Grain- and Grass-fed will also be recognised in the competition.
Each steak is judged on its own merits against internationally agreed criteria. Technical testing covers two areas: raw and cooked.
After raw analysis, steaks are cooked to a level of medium, and probed to a core temperature between 50-55°C, before being allowed to rest for five minutes and then sampled. All steaks that achieve the highest Gold medal scores in the technical judging go into the second stage of judging.
Winning ‘one of the best things’
Gold medal steaks are cooked on a BBQ by chefs for an agreed time and specification based on a home cooking environment and scored by a new panel of judges drawn from a wide range of nationalities and expertise to ensure diverse international tastes are accounted for.
The scores awarded at this stage for each steak will be added to the total from stage one to reach an overall score. At this point, the steak with the highest total score will be awarded the title World’s Best Steak and its producer World’s Best Steak Producer.
The competition was won in 2016 and 2015 by Jack’s Creek from Australia for its Wagyu-cross animal that is 75% Wagyu and 25% Black Angus and grain-fed for 450 days.
Managing director of Jack’s Creek Patrick Warmoll said: “Winning was one of the biggest things to happen to us. Our brand awareness has exploded since winning and it has been great for business.”
The World Steak Challenge 2017 takes place on 4 July at The Magic Roundabout in London.
Find out more about the event HERE.