Australia makes mince meat of beef industry at awards
Why go out for American burgers when you can have some of the best steaks in the world at home?
Four months after the federal government controversially announced it would allow certain US beef imports into the country, the Australian industry has once again asserted its dominance.
Australia claimed several top categories and most gold medals at the prestigious World Steak Challenge in London on Monday.
The competition evaluates meat cuts from around the world based on their raw color, appearance, marbling and fatty cut consistency.
The meat is then cooked in a way that allows chefs, butchers and restaurateurs to consider factors such as aroma, tenderness, juiciness and flavour.
Jack’s Creek, a New England producer in NSW, has won the title of world’s best wagyu with its grain-fed purebred sirloin, which has also been dubbed Oceania’s best steak.
The best steak in the world was produced in 2023 and 2024 during the operation.
Operations manager Bob Barker said the animal had to be handled carefully from breeding at Willow Tree, south of Tamworth, to grazing at nearby Breeza before heading to a Queensland beef farm.
“It’s incredibly important that the cattle are well looked after,” Mr Barker told AAP on Wednesday.
“The quieter the animals are, it helps keep the meat tender and the meat color on the right end of the spectrum.”
Mr Barker said Jack’s Creek exported to 30 countries and wagyu was still in high demand for its rich flavour.
“That’s his sensibility,” he said.
“The more marbled it is, you’ll have a more tender cut of meat that feels a little juicier than most other cuts of beef.”
Pardoo Wagyu from WA’s Pilbara region took the world’s best grain-fed sirloin, while 2GR, owned by Gina Rinehart’s Hancock Prospecting, won the world’s best grain-fed sirloin.
The best steak in the world was the Angus striploin from Ireland.
“The World Steak Challenge celebrates cattle farming on a global scale and brings together experts, chefs, restaurateurs and trade organizations from around the world to taste the best steaks the beef world has to offer,” said Stefan Chomka, editor of Restaurant Magazine, which founded the award.
Australia’s success at the awards comes at the end of a tumultuous year for the beef industry.
The federal government announced in July that it would allow imports of U.S. beef raised in Mexico or Canada but processed in America.
Australia has faced pressure from President Donald Trump to ease restrictions on beef as it seeks exemptions from sweeping tariffs.
But as US herd numbers continue to decline due to drought, demand for Australian beef in the US quickly reached a high level.
Mr Barker said the awards spoke volumes about the strength of Australian industry.
“This really shows that Australian producers, feeders and processors are taking note of what works and trying to continue to improve,” Mr Barker said.
“This is something the Australian industry as a whole should be proud of.”
