Two-and-a-half years.
That’s how long it took to age the piece of Jack’s Creek Wagyu F2+ beef that was just crowned the world’s best sirloin steak at the 2016 World Steak Challenge in London.
Produced in Australia and entered by Germany’s Albers GMBH, the winning sirloin that beat out 82 other entries from 17 different countries was cut from a 30-month-old cow that was fed grain for 450 days.
A panel of expert judges and a panel of consumer judges named the offering from Jack’s Creek — which also won last year’s competition — as the winner following a two-stage process that evaluated the appearance, quality, taste and tenderness of the meat.
“This win proved the producer has hit upon a winning formula. We’re stunned and didn’t believe it would happen,” said Frank Albers of Albers GMBH.”It’s the perfect combination of genetics with the right amount of marbling. It’s the right concept for the best steak.”
That’s all well and good, but given that the competition’s home country isn’t exactly known for its fine dining, we’ll take the award with a grain of steak salt.
However, we’d be glad to reconsider after a taste test.
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