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Australian beef producer, Jack's Creek win World's Best Fillet Steak Award at World Steak Challenge!



Jack’s Creek win World’s Best Fillet Steak Award at World Steak Challenge 2017!
 
 
Family-run Australian beef producer, Jack’s Creek has won the World's Best Fillet Steak producer accolade at the World Steak Challenge in London last night; the third time in a row that the producer has been the recipient of a top award at the competition.
 
The competition was bigger and tougher than ever with 17 countries and over 100 entries from the world’s top beef producers.
 
The Jack's Creek winning steak came from a Wagyu F2+ 450-day grain fed Fillet.
 
Jack’s Creek also won a Gold medal for its Wagyu F2+ 450-day grain fed Striploin and a Silver Medal for its Wagyu F2+ 450-day grain fed Rib Eye.
 
Patrick Warmoll, managing director of Jack's Creek commented, “I am delighted with the outcome this year. We spent a considerable amount of time selecting our entries alongside our German distributor, Albers Food, who this year came to our farm in Tamworth, Australia to assist in the selection process for our Wagyu entries. With added categories, their input was very valuable!”
 
“A third consecutive set of Gold and Silver medals, as well as the World’s Best Fillet Steak award confirms that we are producing a consistent, high quality product and I am very proud of the business we have created. As I always say, this is as much a win for Australia as it is for us.”
Chair of judges Marco Peerdeman said, “We focused on how the steaks taste, taking into account their tenderness. Those that got it right jumped out at you. The steaks were definitely high this year! It’s interesting for us with the different categories as different cuts have different qualities so we had to take that into account.”
Rod Addy, editor of GlobalMeatNews, said: “The sheer range and quality of entries this year is a testament to the hard work put in by producers across the globe. This year’s Challenge has attracted a record number of entries, reflecting the pride producers take in their products and the eagerness to win an accolade, which will propel their business and their brand.”
Jack’s Creek’s award-winning beef can be found in many of Australia’s top restaurants including, ARIA, BLACK Bar & Grill, 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 BLACK Bar & Grill Executive Chef, Dany Karam said, When I heard the prized sirloin from Jack’s Creek was named the World’s Best Steak, I knew I had to have it. We smoke it over our signature cherry wood ash before cooking it on the iron bark grill and serving it medium to bring out the tender flavour and succulent texture. Our customers absolutely love it.”
 
www.jackscreek.com.au
 
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.