The World Steak Challenge, organised by the industry website GlobalMeatNews.com, is now inviting entries from beef farmers, processors or wholesalers for the second edition of the quest for the planet’s best sirloin steak.
George McCartney, an award-winning butcher from Moira, Co Down, will chair the jury of around 20 experts for the second year running. “We compare what we want in flavour, aroma and texture – it has to be perfect,” McCartney told the Irish Farmers Journal.
The steaks are presented to the judges without any identification or indication of the breed and feeding system used for their production. After being examined raw, they are “cooked exactly the same, done to perfection,” McCartney said.
Irish or UK butchers stand as good a chance as anybody with the quality of the cattle we produce
Last year’s winner was from Wagyu cross cattle produced by Jack’s Creek in Australia and entered by German importer Albers GMBH.
“Irish or UK butchers stand as good a chance as anybody with the quality of the cattle we produce,” said McCartney, referring the rainfall, grass and clover quality and care for cattle on small Irish and British farms. He hopes to see an increased number of entries from these islands this year.
Entries are open online until 2 September and judging will take place on 22 September in London. McCartney expects a tough time picking out a winner, remembering the close competition last year. “I had sore jaws at the end of the day, but it was good!” he said.
The World Steak Challenge, organised by the industry website GlobalMeatNews.com, is now inviting entries from beef farmers, processors or wholesalers for the second edition of the quest for the planet’s best sirloin steak.
George McCartney, an award-winning butcher from Moira, Co Down, will chair the jury of around 20 experts for the second year running. “We compare what we want in flavour, aroma and texture – it has to be perfect,” McCartney told the Irish Farmers Journal.
The steaks are presented to the judges without any identification or indication of the breed and feeding system used for their production. After being examined raw, they are “cooked exactly the same, done to perfection,” McCartney said.
Irish or UK butchers stand as good a chance as anybody with the quality of the cattle we produce
Last year’s winner was from Wagyu cross cattle produced by Jack’s Creek in Australia and entered by German importer Albers GMBH.
“Irish or UK butchers stand as good a chance as anybody with the quality of the cattle we produce,” said McCartney, referring the rainfall, grass and clover quality and care for cattle on small Irish and British farms. He hopes to see an increased number of entries from these islands this year.
Entries are open online until 2 September and judging will take place on 22 September in London. McCartney expects a tough time picking out a winner, remembering the close competition last year. “I had sore jaws at the end of the day, but it was good!” he said.
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