World Steak Challenge: What makes a winner?

By Aidan Fortune

- Last updated on GMT

Last year's winner ABP Poland
Last year's winner ABP Poland
The World Steak Challenge is fast approaching and producers have until 4 June to enter.

This is the fourth year of the World Steak Challenge and since the competition began in 2015, we’ve had two winners pick up the top prize for their entries. We look back at what set them apart from the competition.

Last year’s winner, ABP Poland, picked up the top prize for its sirloin grain-fed Limousin Cross. Chair of judges that year, the late Marco Peerdeman explained what made it a winner.

It was a very tidy entry with great marbling with a lovely trim. The taste was great, it was rich but a bit different – it looks a bit like a wagyu but once you taste it, you realise it’s not​.”

In 2015 and 2016, Australian producer Jack’s Creek won the World Steak Challenge for its Wagyu F2+ 75% aged for 30 months and grain fed.

The 2016 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​.”

Patrick Warmoll, managing director of Jack’s Creek, explained what helped them win the award for a second time.

We spent a bit more time selecting the entry and this win confirms that we’re the best in the world again​.”

He added that it’s been great for his business. “Winning 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​.”

Frank Albers of Albers GMBH which entered the steak into the competition said: “It’s the perfect combination of genetics with the right amount of marbling. It’s the right concept for the best steak​.”

To enter this year’s World Steak Challenge, click here​. Deadline for entries is 4 June.

Related topics: Products

Related news

Show more