Why go out for American burgers when you’ve got some of the world’s best steak at home?
Four months after the federal government controversially announced it would allow imports of certain US beef into the country, Australia’s industry has again asserted its dominance.
Australia has taken out several top categories and the most gold medals at the prestigious World Steak Challenge, presented in London on Monday.
The competition judges cuts of meat from around the world on its raw colour, appearance, marbling and fat trim consistency.
The meat is then cooked to allow the panel of chefs, butchers and restaurateurs to consider factors like aroma, tenderness, succulence and flavour.
Jack’s Creek, a NSW New England producer, won the title of world’s best wagyu for its grain-fed purebred sirloin, which was also named Oceania’s best steak.
The operation took out world’s best steak in 2023 and 2024.
Business manager Bob Barker said the key was careful treatment of the animal, from breeding at Willow Tree, south of Tamworth, to grazing at nearby Breeza before going to a Queensland feedlot.
“It’s incredibly important that the cattle are well looked after,” Mr Barker told AAP on Wednesday.
“The quieter the animals are … it helps keep the meat tender and the meat colour at the right end of the spectrum.”
Jack’s Creek exports to 30 countries, with wagyu still in high demand for its rich flavour, Mr Barker said.
“It’s the tenderness of it,” he said.
“The more highly marbled it is, you’re going to have a more tender piece of meat that feels a little more juicy than a lot of other beef.”
Pardoo Wagyu, from WA’s Pilbara region, took out world’s best grain-fed sirloin, while 2GR, owned by Gina Rinehart’s Hancock Prospecting, won world’s best grain-fed fillet.
The world’s best steak was an Angus striploin from Ireland.
“The World Steak Challenge celebrates beef farming on a global scale, and brings together experts, chefs, restaurateurs and trade bodies from across the globe to sample the best steaks that the world of beef has to offer,” said Stefan Chomka, the editor of Restaurant Magazine, which founded the award.
Australia’s success at the awards comes at the end of a tumultuous year for the beef industry.
The federal government announced it would allow imports of US beef that had been raised in Mexico or Canada but processed in America in July.
Australia had faced pressure from President Donald Trump to ease restrictions on beef as it sought exemptions from wide-ranging tariffs.
But demand for Australian beef in the US soon hit a high, as American herd numbers continued to dwindle due to drought.
Mr Barker said the awards spoke volumes about the strength of Australia’s industry.
“It really shows that Australian producers, feeders, processors are taking note of what works and trying to keep on improving,” Mr Barker said.
“It’s something the Australian industry as a whole should be proud of.”
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