The ‘World’s Best Steak’ is Australian Wagyu

A highly marbled Wagyu sirloin steak from a premium Australian beef producer scooped the top award, at the 2023 World Steak Challenge. At the London awards ceremony, the Jack's Creek Grain-fed Australian Cross Breed Wagyu Sirloin was named not just the best sirloin steak, but the World’s Best Steak.

The prestigious award went to this high-quality example of Australian Wagyu beef sirloin.  Judged by a panel of industry experts to be the best steak, scoring the highest across a range of criteria included aroma, appearance, succulence, tenderness, flavour, consistency and marbling.

The award recognises Australian grain-fed beef, which is gaining traction with meat-lovers globally, is amongst the best in the world.  The Australian Wagyu beef was also named World’s Best Grain-Fed Steak and Oceania’s Best Steak for 2023.

Australian Wagyu

From all the breeds of cattle, Japanese wagyu has a long history of producing great steak. Australian beef producers have been breeding Wagyu cattle since the early 1990’s. Wagyu beef’s naturally high marbling ensures the cut of meat will be consistently high-quality. Prime cuts of beef such as, ribeye steaks, filet mignon and sirloin are the most revered and regarded as the best steak cut.      

You can read more about Australian Wagyu in our blog.

Aussie Beef & Lamb

Aussie Beef & Lamb is the brand used to denote high-quality beef products from Australia.  As part of Meat and Livestock Australia, a service provider for Australia’s red meat industry, Aussie Beef & Lamb is all about showcasing Australian beef and lamb internationally.

Stephen Edwards, UK business manager for Aussie Beef & Lamb, said: “This award-winning, world-beating beef sirloin is exactly the kind of product we hope to be showcasing to chefs and food service professionals here in the UK. 

Now that the UK-Australian Free Trade Deal has come into force, our premium Australian grain-fed beef products and beef steaks with high marbling are here to offer a point of difference. Grain-fed beef is not readily available in the UK, so Australian beef provides a complimentary offer to quality British grass-fed beef.   

“Our Aussie Beef & Lamb brand stands for quality assurance, sustainable practices, the highest food safety, and animal welfare standards. The highly marbled beef steak provides excellent eating quality. We’re proud to add the Aussie Beef & Lamb stamp of approval to partners like Jack’s Creek who are consistently producing some of the best steaks in the world.”

Why is Australian steak such high-quality?

Australian beef is known worldwide for its high quality, delicious taste, and consistent marbling. Australian red meat has a good reputation and quality due to several factors. These factors include the natural environment, climate, and the industry's focus on safety, quality, and sustainability.

Natural Environment

Australia's expansive countryside is the ideal landscape for cattle rearing. With ample space and a clean, natural environment, Australian cattle are able to graze and roam freely in abundant pastures, ensuring natural growth and the development of robust, healthy animals.

Optimal Climate

The country's varied climate provides a diverse range of conditions for cattle farming. This allows for the breeding of different cattle breeds, which contributes to the variety and quality of Australian beef.

Commitment to Quality Assurance

Australia boasts one of the most comprehensive regulatory systems for beef production globally. From the farm to the processing facilities, the industry adheres to quality control measures and food safety standards.

Traceability and Transparency

A key factor in ensuring quality and consistency of Australian beef is the emphasis on traceability. A ‘whole life’ tracking system ensures the meticulous documentation of each animal's journey, feeding, and handling practices. This transparency ensures accountability and quality assurance at every step.

Focus on Beef Marbling and Nutrition

The intramuscular fat that contributes to tenderness and flavour is a hallmark of quality beef. Australian beef producers prioritise nutrition and feeding regimes that promote healthy marbling in cattle, resulting in beef with exceptional taste and texture.

Commitment to Animal Welfare

Australian beef producers place a strong emphasis on ethical practices and animal welfare. Cattle are raised in comfortable and stress-free environments, ensuring their well-being throughout their lives. This commitment not only aligns with ethical standards but also contributes to the superior quality of the beef produced.

How to Cook the best sirloin steak

If all of this has given you the urge to try the World’s Best Steak for yourself, then you can see a list of Where to Buy in the UK here.

Here are some tips on how to cook an Australian Wagyu sirloin steak to perfection.

Tip 1: Minimal seasoning - Australian Wagyu beef boasts a very high level of marbling, which means it has more intramuscular fat distributed throughout the meat. This high marbling contributes to its tenderness, juiciness, and rich flavour - the high marbling gives Australian Wagyu beef sirloin a rich, buttery flavour profile, meaning it can be enjoyed with minimal seasoning, allowing its natural flavour to shine through.

Tip 2: Don’t over-cook. Due to its higher fat content, Wagyu beef cooks faster than regular beef. It's essential to monitor the cooking time closely to avoid overcooking, as the marbling can render the meat overly fatty if cooked beyond medium-rare.

Tip 3: Rest it! Resting the steak after cooking is crucial. This allows the juices to redistribute, ensuring a more succulent and flavourful eating experience. Remove the Wagyu just before it is fully cooked and let it rest in a warm place for five minutes.

Judging the World’s Best Steak

The World Steak Challenge is a highlight in the global red meat industry calendar and one on which food service professionals, product buyers, meat and BBQ enthusiasts, keep a keen eye on, to find out just where in the world produces the best steak.

The international judges are formed of chefs, restaurateurs, butchers, journalists, and red meat industry experts.  This year, the two-stage judging process happened at Vlees & Co steakhouse in Amsterdam. 

The identity of all steaks is kept secret throughout the evaluation.  In stage one judges reviewed the products against a range of raw and cooked technical criteria. In stage two the product results were verified, by an independent judging panel, with the highest scoring product being awarded the title of World’s Best Steak. 

Judges at this year’s event included Richie Wilson, culinary director of FIRE Steakhouse & Bar, Ioannis Grammenos, executive chef and Meatologist of Heliot Steak House in London, Paul Foster, chef-patron of Michelin starred Salt in Stratford and GrassFed in Camden, Abdulrahman Alswailem, chef owner of Marble in Riyadh and Katie Doherty, CEO at the International Meat Trade Association.

The World’s Best Steak – 200 years of commitment

High-quality Australian beef has a long history, for over 200 years it has been an important part of Australian culture and heritage.

Australian beef is known for its high quality and is considered the best in the world. This is because Australian beef producers are dedicated to producing top-notch beef through careful craftsmanship and strict standards. The ideal environment for raising cattle in Australia also contributes to the excellence of Australian beef.  All of which have resulted in Australian beef being named as the home of the World’s Best Steak.

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