Award winning Australian beef producers Jack’s Creek have once again been recognised on the international stage, after winning the World’s Best Ribeye award at the globally renowned World Steak Challenge 2022.
Held last week in Dublin, Ireland at Fire Steak House, Jack’s Creek was awarded 11 gold medals in total, across several categories, including Sirloin, Fillet and Ribeye with their Wagyu and Wagyu Cross entries, and Sirloin with their Black Angus.
“It was an honour to be present for this year’s World Steak Challenge, where we’ve had such great success before. The outstanding results again today will be a boon for us as we establish the newest arm of Jack’s Creek in London, with the aim of promoting the best of Australian beef in the UK and maintaining our relationship with our wonderful European customers,” commented Jack’s Creek United Kingdom Head of Sales, Andrew Kent.
Andrew Kent
The World Steak Challenge puts the world’s finest cuts under the microscope and gives beef producers and suppliers the opportunity to showcase their product quality, and breed credentials on a global stage across seven categories.
In addition to their impressive haul of gold medals, Jack’s Creek also picked up a silver medal in the Fillet category with a Wagyu Cross entry and a bronze medal in the Ribeye category for their Black Angus.
Last week’s accolades follow another recent win for Jack’s Creek after they took out the prestigious Champion Beef award at the Sydney Royal Fine Food Show 2022 with their Purebred Wagyu Striploin.
Jack’s Creek Managing Director Patrick Warmoll said while its recent haul of international awards was great recognition for what the business delivers to customers each and every day, the quality of their product is the result of decades of ongoing improvement.
“The Warmoll family had been working with Black Angus cattle since the early 1980s. However, it was my father Phillip Warmoll and late uncle David Warmoll in the 1990’s that took the step to cross their Black Angus herd with the famous Tajima Wagyu sires from the Hyogo prefecture in Japan. It was a relatively new approach in Australia, and it was a lot of trial and error, with our cattle primarily bred for the Japanese live export market,” he said.
“Our success also reflects the strength of the wider Australian cattle industry – we source our Wagyu cattle from Queensland to Tasmania, and have confidence that the breeders, feedlots and processors we work with will deliver on quality every time.”
Today the company processes between 1,000 and 1,200 Wagyu, Wagyu Cross, and Black Angus cattle a week, through their processing partners Australian Country Choice and Northern Co-Operative Meat Company, with their beef exported to over 30 countries around the world.
“As one of the first Australian beef producers to breed, grow, process, and market premium Wagyu beef across the globe, we are incredibly proud to be recognised with these awards,” said Warmoll.
“Every day we aim to deliver the most tender, juicy, flavoursome beef, and these awards are a great acknowledgement for the whole team at Jack’s Creek, our cattle suppliers, and our feedlot and processor partners who work incredibly hard to ensure the best possible quality for our customers.”
Jack’s Creek continues to expand across the globe with strong presence through existing offices in the United States of America, and a new sales office in the United Kingdom.
