The inaugural competition was held at the Lookout in Hyde Park, London on Thursday. The judging took place in a meatless domain, the Trudie Styler and Sting Discovery Room where vegetarian fare is usually served.
Prime cuts of meat came from 10 countries, including Australia, Canada, England, the USA, Japan, and others. A total of 70 steaks were submitted, with 11 steaks going on to win gold medals. Silver medals went to 17 steaks.
Each steak was judged on an internationally agreed-upon criteria, and the judges included some well-known culinary experts, like Brett Duarte, the executive chef of the Argentinian steak restaurant chain, Gaucho; George McCartney, the fifth generation of award-winning butchers McCartneys of Moira in Northern Ireland and Franck Ribière whose documentary “Steak (r)evolution” has achieved cult status among steak lovers, according to the UK Telegraph.
So what makes a steak worthy of being crowned the “best steak” in the world? It all has to do with where the beef comes from, says Jack’s Creek’s managing director Patrick Warmoll. Jack’s Creek steaks come from 450-day grain-fed F2+ Wagyu cattle. Warmoll explained to ABC.au, “F2 means the cow is at least 75 percent wagyu.”
Of course, an even fat cover with fine marbling, along with the nice red color of the raw meat and the prominence of the grain (the fibers) all play a role in the quality of the steak. “We weren’t expecting to receive the award, but we knew we were in with a fairly good chance for a gold medal,” Mr. Warmoll said.
The winning cattle came from the Warmoll’s property near Willow Tree, a small village in the Liverpool Plains of NSW. The cattle are then sent to Maydan Feedlot in Warwick, Queensland, where they are grain-fed for 450 days before taken to the Northern Co-operative Meat Company in Casino, NSW for slaughter.
Warmoll added that they are a relatively new company, only in the business for 15 years, so he is hoping the award will put them on the map. Mr. Warmoll did offer up a good tip for cooking that prize-winning steak, though. he firmly believes in tossing out the “one-turn” rule, and it makes sense.
Warmoll says, “The best way to cook a steak is to seal the meat on both sides and turn until cooked evenly through. With the one-turn rule, you see the pool of blood at the end — that means you’ve lost the flavor. You’re effectively boiling it out. The meat needs to be sealed so you trap the flavor in.” And don’t forget to let that steak rest for 10 minutes to allow the juices to settle.
What is Wagyu beef?
Wagyu beef literally means “Japanese cow.” The term is used to describe one of several breeds of cattle that are genetically predisposed to fine marbling and the production of high amounts of oleaginous unsaturated fat. The meat from these cattle is known for its high quality, and commands high prices.
In Japan, the meat from Wagyu cattle is shipped under such names as Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef. Australia is the largest producer of Wagyu cattle outside Japan. Both full-blooded and Wagyu-cross cattle are bred by members of the Australian Wagyu Association.
