World Steak Challenge

Every year at the World Steak Challenge judging, co-chief Richie Wilson leads our grilling team in the chefs briefing. The chefs briefing is an integral part of the judging process. Here the team discusses optimal cooking times, temperature and salt quantities to ensure each steak is cooked fairly, evenly and to perfection. We pride ourselves on offering an independent, robust and fair judging process from start to finish and it all begins with this briefing 🔥🥩

The 2024 Innovation Award winner Kettyle Irish Foods 🏅 The Innovation Award recognises groundbreaking advancements in beef production and steak preparation 🥩 Kettyle Irish Foods pioneered salt moss ageing, a unique process using seaweed salt bricks to enhance flavour, tenderness, and caramelisation. This technique creates a rich, dark treacle-coloured beef with a concentrated, nutty-sweet taste, redefining traditional ageing methods.

Fat trim consistency 🥩 What is it and why is it a part of World Steak Challenge judging? Fat trim consistency refers to the uniformity and evenness of the fat trim around the steak. It’s an important factor because it affects both appearance and cooking performance 🔥 What are the judges looking for? 🤔 1. Even distribution - Fat should be trimmed evenly around the steak without excessive variation in thickness. 2. Appropriate thickness - Fat trim should neither be too thick nor too thin. 3. Clean cuts- The edges should be neatly trimmed without ragged fat sections. 4. Balanced proportion - Steak should maintain a good ratio of lean meat to fat, ensuring a visually appealing and properly cooked steak. #worldsteakchallenge

What is marbling and why is it so important? 🥩 Marbling in a steak refers to the white streaks or flecks of intramuscular fat interspersed within the lean muscle. It is a key factor in determining the quality and flavour of beef as well as huge part of the judging process for the WSC 🏆 How does this affect the steak? 🤔 1. Enhanced flavour- The fat melts during cooking, infusing meat with a rich buttery taste. 2. Tenderness- Higher marbling levels softens the muscle fibres. 3. Juiciness- Fat helps retain moisture. 4. Mouthfeel- Well-marbled steaks have a smooth, velvety texture. #worldsteakchallenge

Taking a look at one of our Company Award Winners First Light Farms who took home the Big Producer Award in 2024 🏆 First Light Farms is leading the way with 100% grass-fed Wagyu 🥩 What goes into their award winning products? Great genetics, carefully designed systems and processes, quality feed all year around and most importantly specialist grass farmers 🌱 First Light Farms is honouring every animal by not just using all of it but using it in the very best way with a consciously farmed approach that showcases the exceptional quality of their meat and continues to show respect for the animals and the environment 🌏🐄

Luma Beef AG’s US Prime Ribeye won the 2024 title of North America’s Best Steak 🥩 What makes Luma beef a cut above the rest? Luma applies strict criteria in selecting animals, so only the best cuts of meat are processed. Working together with producers and suppliers, Luma bases its selection mainly on how the animals are raised, their age and intercellular fat percentage (marbling). This careful selection process ensures that all products meet the highest standards. In the Luma process, the meat is aged on the bone for up to 56 days using a natural mould culture. This gives these extraordinary cuts of meat their distinctive aroma and unique taste. #worldsteakchallenge

Looking back on 2024 🥩 What an incredible year, from our biggest judging yet in Amsterdam to the awards night in London. We can’t wait to see what 2025 has in store! A big thank you to everyone who made World Steak Challenge 2024 possible and get ready for a year full of the world’s best steaks 🥩👀 #worldsteakchallenge

Taking home the incredible title of Asia’s Best Steak and a Wagyu Gold Medal we have the ItoWagyu A5+ Japanese Wagyu Ribeye from Itoham Foods Inc. ITO WAGYU🥩🥇🌏 What makes this cut not only a gold winning Wagyu but Asia’s Best Steak? Ito Wagyu’s production program passed down through generations, thrives in the rich natural environment of southern Kyushu. Clean air and abundant spring water contribute to the cattle’s growth, producing premium quality beef. Partner farms carefully raise each animal, ensuring health and well-being tailored feeding and daily observation. With a focus on stress-free environments, they continue to produce world-renowned Japanese Wagyu with pride 🇯🇵🐄 #wordsteakchallenge #asiasbeststeak #wagyu #japanesebeef #steak

A look into one of our big winners this year🏆🌏🥩 The ABP Ireland & Poland Red and White Platinum Ribeye took home the title of Europe’s Best Steak and World’s Best Grain-Fed Ribeye. What makes Red & White Platinum’s quality unmatched? Its uniquely intense taste and perfectly balanced flavour are a tribute to the exceptional skills of their master butchers, recognising that delicate balance of exquisite marbling and form. Congratulations to ABP Poland and Red & White Platinum! #worldsteakchallenge #europesbeststeak #ribeye #marbling #beef #steak

From Ireland to New Zealand: Meet the World Steak Challenge Company Award Winners🏆 Learn about the companies who claimed the Innovation Award ✅ ESG Award 🌏 and more! #worldsteakchallenge https://lnkd.in/e_WstT49