The World Steak Challenge judging will take place on 9 July at the Fire Restaurant and Lounge, Dublin.
This is an independent robust judging process with integrity is at the heart of everything we do. All steaks entered will be judged by using the internationally agreed criteria.
Technical testing will cover two areas, raw and cooked.
- Consistency of fat trim
Following the raw analysis, steaks will be cooked to a level of medium and probed to a core temperature of between 50-55 degrees Celsius before being allowed to rest for five minutes and then sampled by the judges.
The first section of judging is technical. Scores are added up and all the steaks attaining more than the top standard will be given a Gold medal to highlight the best quality achievable.
Those missing out by the closest margin will win Silver medals. We also recognise those that deserve a Bronze medal. All medal winners will gain the right to use their official Gold, Silver or Bronze medal logos on packs and in all promotion.
The top-scoring Gold medal winners from each category will progress to the second stage of judging, which determines the category winners.
All Gold medal steaks are cooked on a BBQ by chefs and BBQ experts for an agreed time and specification based on a home BBQ cooking environment and scored by a new panel of judges drawn from a wide range of nationalities and expertise to ensure international differences in taste are accounted for.
The scores awarded here for each steak are added to the total from Stage 1, making one final score. At that point, the World’s Best Sirloin, World’s Best Rib Eye and the World’s Best Fillet will be decided. The highest scoring Grass-fed and Grain-fed steaks will also be recognised.
The steak with the highest overall score is declared the World’s Best Steak and its supplier is given the title World’s Best Steak Producer.
The judging is independent and monitored at every stage. All steaks are coded throughout the judging process so that the producer’s name and country of origin will not be revealed until both Stage 1 and Stage 2 are complete. In this challenge, there is no minimum or maximum maturation date for products entered into the competition. Every steak is judged on its own merits against the internationally agreed judging criteria.