World Steak Challenge: what do industry experts look for?

Judges from South Africa, Italy and Ireland, tucked into some of juiciest and best cuts of steak from around the world. They decided to award a grass-fed Finnish steak, produced by Danish company JN Meat International, with this year’s World Best Steak title.

During judging, we asked industry experts at the venue what they look for in a steak and what their preference of cut is.

Here’s some views from some of the best butchers around.

Alan Franck, chair of judges and South African master butcher​

“There is a variety of things I look for in a steak, such as the marbling, the consistency and it shouldn’t have too much fat. It needs to be really tender and succulent.”

“A good steak is the way the animal has been brought up in terms of how it has been fed and the conditions before it has been killed.”

“My preference is a grass-fed steak.”

Adalberto Battaglia, founder of Quinto/Quarto project, Italy​

“This is my second year judging this competition and we have been tasting a lot of good meats.”

“We look for the tenderness and the gentleness of a steak, that’s really important personally as a chef.”

“Grain-fed is my preferred choice.”

Richie Wilson, executive chef of FIRE restaurant, Ireland​

“We’ve found some really great pieces of beef. I really enjoy the fact that when you are judging, you don’t know what country the steaks have come from or whether its grass-fed or grain-fed.”

I like a variety of cuts of steak, I don’t have a particular favourite and I normally try and mix things up.”

“You can’t be Irish and not like grass-fed! It has to be that over grain-fed. Ireland produces the best steak.”

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