AUSTRALIAN BEEF PRODUCER, JACK'S CREEK RETAINS THE WORLD'S BEST STEAK TITLE
Announcement posted by Polkadot Communications 23 Sep 2016
Family run Australian beef producer, Jack’s Creek has won the World's Best Steak producer accolade for the second year in a row!
The competition was tougher than ever with 17 countries and 83 of the world’s top beef producers entering the competition Held in London last night in a bid to win the title.
The Jack's Creek winning steak came from a Wagyu F2+ 75% aged for 30 months and grain fed with judges noting it won on it's all round top quality.
Patrick Warmoll, managing director of Jack's creek said of the win, “We spent considerable time selecting the entry and this win confirms that we’re the best in the world again. Winning last year was one of the biggest things to happen to us and our brand awareness rocketed and it’s been great for business. This is as much a win for Australia as it is for us.”
He also added. “We will be going for the hat trick next year!”
Chair of judges and butcher Keith Boxley said, “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.”
He also added, “People are getting more selective about the meat they eat and they want something more prepared. As a butcher judging this competition, I'm looking for something that looks and tastes nice that has no gristle.”
Jack’s Creeks’ award winning beef can be found in many of Australia’s top restaurants including, ARIA, black by EZARD, Catalina, LuMi Bar and Dining and many more.
ARIA restaurant Head Chef Ben Turner commented that, “Jack’s Creek beef is always a consistent and tasty product” and Catalina’s Executive Chef, Mark Axisa, commented: "Jack's Creek beef is of the highest quality and the fullest flavour. It is a pleasure having the Jack's Creek dry-aged ribeye on my menu; it just flies out the door!"
Jack’s Creeks’ 150+ days Grain Fed 100% black angus also won the Silver award.
For more information on Jack’s Creek, interviews with Patrick Warmoll and images, please contact Annabel Carroll at Polkadot PR 02 9281 4190 / annabel@polkadotpr.com.au
About Jack’s Creek
Jack’s Creek is still regarded as a relative newcomer in the world of specialist beef after launching in 2000. However, in 1947 the Warmoll Family began farming in Breeza and the company’s links to fine food dates back to 1852, when the Warmoll Family emigrated from Ireland before opening butcher’s shops in the Victorian and NSW gold fields. The company is family run by co-founders and brothers, Philip and David Warmoll and sons Patrick Warmoll, MD and Robert Warmoll.
Jack’s Creek is at the forefront of Australian premium beef production – processing and marketing grain fed Wagyu and Black Angus, which it ships to more than 20 destinations around the world including Japan, Saudi Arabia, China and the Germany.
The Jack's Creek winning steak came from a Wagyu F2+ 75% aged for 30 months and grain fed with judges noting it won on it's all round top quality.
Patrick Warmoll, managing director of Jack's creek said of the win, “We spent considerable time selecting the entry and this win confirms that we’re the best in the world again. Winning last year was one of the biggest things to happen to us and our brand awareness rocketed and it’s been great for business. This is as much a win for Australia as it is for us.”
He also added. “We will be going for the hat trick next year!”
Chair of judges and butcher Keith Boxley said, “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.”
He also added, “People are getting more selective about the meat they eat and they want something more prepared. As a butcher judging this competition, I'm looking for something that looks and tastes nice that has no gristle.”
Jack’s Creeks’ award winning beef can be found in many of Australia’s top restaurants including, ARIA, black by EZARD, Catalina, LuMi Bar and Dining and many more.
ARIA restaurant Head Chef Ben Turner commented that, “Jack’s Creek beef is always a consistent and tasty product” and Catalina’s Executive Chef, Mark Axisa, commented: "Jack's Creek beef is of the highest quality and the fullest flavour. It is a pleasure having the Jack's Creek dry-aged ribeye on my menu; it just flies out the door!"
Jack’s Creeks’ 150+ days Grain Fed 100% black angus also won the Silver award.
For more information on Jack’s Creek, interviews with Patrick Warmoll and images, please contact Annabel Carroll at Polkadot PR 02 9281 4190 / annabel@polkadotpr.com.au
About Jack’s Creek
Jack’s Creek is still regarded as a relative newcomer in the world of specialist beef after launching in 2000. However, in 1947 the Warmoll Family began farming in Breeza and the company’s links to fine food dates back to 1852, when the Warmoll Family emigrated from Ireland before opening butcher’s shops in the Victorian and NSW gold fields. The company is family run by co-founders and brothers, Philip and David Warmoll and sons Patrick Warmoll, MD and Robert Warmoll.
Jack’s Creek is at the forefront of Australian premium beef production – processing and marketing grain fed Wagyu and Black Angus, which it ships to more than 20 destinations around the world including Japan, Saudi Arabia, China and the Germany.