Just four months from now, World Steak Challenge – organised by publisher William Reed – will put the planet’s finest cuts of steak to the test.
Categories include Filet, Sirloin, Ribeye and Wagyu. The cuts will be judged in September at Vlees & Co Steak Restaurant in Amsterdam by a tasting panel of experts from all around the world.
Entries for World Steak Challenge 2023 now open
Entries are open for beef and steak producers, wholesalers and retailers, who have until 10 June to submit their applications for the 2023 competition.
Once each entry is assessed by the panel, made up of more than 50 independent judges, the best performing steaks will be awarded gold, silver or bronze medals.
This year, all Gold medal winning steaks automatically quality for the competition’s international categories: the best steak will be announced from Asia, Europe, North America, Oceania and South America.
One producer will also claim the coveted overall title of The World’s Best Steak.
“The WSC is the ultimate competition for steak producers and suppliers to showcase their product quality and breed credentials on an international stage,” said Restaurant editor Stefan Chomka.
“The importance of taste, provenance and sustainability in meat has never been greater, and this competition highlights the best producers in the business and gives them a platform to tell the world about the quality of the steaks.”
Who are the reigning champions?
In last year’s edition, the world’s best steak prize was awarded to a Japanese Wagyu from producer Starzen Co. The same cut was also crowned World’s Best Sirloin and World’s Best Grain-Fed at the award ceremony in Dublin.
Starzen Co.’s entry was a first from Japan. The A4 grade, 30-month-old Akune Gold female was grain-fed in the Kagoshima region – an area known for its warm climate and abundant water supply.
The world’s best fillet hailed from Poland. The cow, bred by MFC Carni, was grain fed and obtained by a cross breed of Polish Holstein and Black Angus. The steak is known for its ‘intense flavours, sweet aroma and unique tenderness’.
The world’s best grass-fed award was won by a full bred Dexter from Linden Foods, Northern Ireland. The 30-day matured rib eye – described by judges as being very tender and rich – is sold in M&S.
And the prize for the world’s best rib eye was awarded to Australia’s Jack’s Creek, which won Best Fillet, Best Rib-Eye and Grain-Fed gongs in 2021. According to the judges, the 32-month-old, pure bred, grain-fed Wagyu was tender, juicy, and ‘full of buttery flavour’.
