Jack's Creek, the celebrated Australian beef producer and two-time winner of the 'World's Best Steak' title, has partnered with Ocado to bring its premium "Wagyu X" range to UK consumers. This exclusive retail launch marks the first time these exceptional beef products will be available online through Ocado, beginning February 26th, 2025.
The Wagyu X range represents a special cross between two renowned marbling breeds - Wagyu and Black Angus. These cattle are raised in the pristine agricultural regions of New South Wales, Australia, where they graze on natural grasslands throughout their lives before finishing on a specially formulated grain diet for the final 400 days. This careful breeding and feeding process enhances the marbling and rich flavour that makes Wagyu beef so special.
Kaine Allen from Jack's Creek notes: "The UK has a sophisticated and increasingly diverse palette when it comes to steak, with growing demand for premium cuts known for their intricate marbling and superior eating quality."
The exclusive Ocado launch features four premium cuts, each offering a unique dining experience:
Also known as New York Strip or Top Loin, this cut from the short loin offers the perfect balance of tenderness, juiciness, and rich flavour. Its exceptional marbling gives it a buttery texture that makes it ideal for grilling, pan-searing, or roasting.
This cut (also called Rib Fillet, or Scotch Fillet) comes from the prime section between the chuck and striploin muscles. It offers a perfect balance of lean meat and delicate marbling, resulting in a smooth, juicy flavour with every bite. Its rich, melt-in-your-mouth texture makes it perfect for grilling or slow roasting.
The pinnacle of lean beef, this cut offers a clean taste that showcases the natural richness of premium Wagyu. Its smooth, buttery texture is so tender it can be sliced with a butter knife. Ideal for creating classic filet mignon or enjoying as a tender steak.
This premium cut from the hindquarter (also known as top sirloin) is celebrated for its rich flavour, marbling, and well-balanced texture. While not as heavily marbled as a ribeye, its quality and depth of flavour make it a standout cut that's versatile enough for grilling, pan-frying, or barbecuing.
Since the 1990s, Australia has emerged as a global leader in Wagyu production. Today, it holds the world's second-largest Wagyu herd and is the largest exporter of Wagyu beef globally, with products reaching more than 40 different countries.
Australian farmers have carefully studied Wagyu animal husbandry and genetics. The Australian herd includes both full-blood Wagyu cattle with Japanese ancestry and crossbreed Wagyu (known as F1 through F4), adapted to the Australian climate while maintaining exceptional quality.
The quality of Australian Wagyu is measured using a grading system that spans from 1 to 9, considering factors such as marbling, colour, texture, and overall quality. Australian Wagyu beef graded 8 or 9 is comparable to Japanese A5 Wagyu beef, widely considered the finest in the world.
Jack's Creek's story begins with the Warmoll family, who emigrated from Ireland to Australia in 1852. After establishing themselves in various agricultural businesses, the family purchased a property called Big Jack's Creek in Willow Tree, New South Wales in the 1970s.
In 1991, brothers David and Phillip Warmoll began crossing their Black Angus herd with Tajima Wagyu Sires from Japan. This venture led to the formation of Jack's Creek as we know it today, making them one of the first Australian companies to handle the entire Wagyu production process from breeding to marketing.
Now led by Patrick Warmoll, Jack's Creek has earned international recognition for its excellence.
Jack's Creek's quality was recently confirmed at the 2024 World Steak Challenge in London, where they won the coveted World's Best Steak award for their Purebred Wagyu Sirloin. They also secured 17 medals—including 10 gold—across various categories including Fillet, Ribeye, and Sirloin.
This impressive achievement marks the fourth time in 10 years, and the second consecutive year, that Jack's Creek has claimed the world's top steak title.
The Aussie Beef & Lamb brand, managed by Meat & Livestock Australia (MLA), represents the highest standards in Australian red meat production. Any product bearing this mark is produced in sustainable conditions with world-leading traceability and grading programs.
Richard Sanders, UK Country Manager for Meat & Livestock Australia, explains: "Consumers can be assured that any product featuring the Aussie Beef & Lamb brand is produced in a sustainable way, utilizing Australia's world-leading traceability and grading programs. It's a mark of quality and can be used to reassure consumers of the highest food safety and animal welfare standards."
The Australian beef industry continues to evolve its sustainability practices, working to reduce the environmental impact of meat production while maintaining exceptional quality. Looking ahead, Australian beef supply appears promising, with production expected to reach record highs in 2025.
While Australia represents just 3% of global beef production, it accounts for 13% of global beef exports—a testament to the international demand for its consistently excellent products.
The exclusive launch of Jack's Creek Wagyu X at Ocado brings this world-class beef directly to UK consumers, offering an opportunity to experience the remarkable quality that has earned Australian Wagyu its global reputation for excellence.
