IT’S a meaty competition enough to make the mouths of any steak lover water, and one of the region’s beef producers has been named the world’s best.
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Jack’s Creek has sealed its place in the beef industry after its cut of an F2 + crossbred Wagyu, entered by Albers GmbH was named World’s Best Steak at the World Steak Championship in the United Kingdom last week.
It’s the second year in a row the Breeza producers received the title and managing director Patrick Warmoll said he’s hoping for a hat trick next year.
“Last year we won and we were heading back to defend our title, we knew we might be at the pointy end of the competition but by no means did we think we were in with a chance to win,” he said.
“The first year you are always feeling a bit of luck, but coming back to defend the title is even more difficult. I was just stunned, totally stunned and couldn't believe it.”
He said the world’s best steak doesn’t come down to a good season, but the whole life of the animal in general.
“Wagyu is more than just a breed, it is the full life cycle and how we handle it from conception and all the way through to slaughter,” he said.
“Regardless of whether or not we’ve had a good, bad or average season we put measures in place to make sure the the animal has a constant plan of nutrition and is handled properly, – we have been doing it for a long time, it doesn’t happen overnight.”
About 15 per cent of Jack’s Creek stock is Wagyu, with the rest being Black Angus.
Mr Warmoll said 90 per cent of the Wagyu beef is exported to areas including Japan, Saudi Arabia, China and Korea while the rest is sold in Sydney and Brisbane. In what originally started on the Breeza property, and was founded by Mr Warmoll’s father Phillip and his uncle David,Jack’s Creek now has partners across the nation.
As for the secret to cooking a good steak, Mr Warmoll said time is key.
“First you need to select a good steak, look for the fine cobweb marbling, not the heavy marbling. The key to cooking it is not to rush it, put a little bit of oil in the pan or grill and seal it first on both sides, that will trap in the juices.“Cook on a low heat and slowly to your liking, don’t try and rush and cook on high heat,” he said.