World's Best Steak

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Voted 'The World's Best Steak'


Exclusive to BLACK Bar & Grill


Family-run Australian beef producer, Jack’s Creek was voted ‘World’s Best Steak’ producer at the World’s Best Steak Challenge in London in 2016 and 2015.

In 2016, Jack's Creek beat 83 of the world’s top beef producers from 17 countries and took home the coveted accolade for their prized sirloin from a Wagyu 75%, aged for 30 months and grain fed.

The panel of expert judges and panel of consumer judges selected the winner following a two-stage process evaluating the appearance, quality, taste and tenderness of the meat. Jack's Creek were awarded for their steaks’ all-round top quality and marbling.

The 180-gram steak will be available exclusively at BLACK Bar & Grill for $130. Executive Chef Dany Karam and the BLACK team will smoke it over the restaurant’s signature cherry wood ash and then cook it on the iron bark grill, serving it medium to bring out its tender flavour and succulent texture.


Jack’s Creek is a leading company in Australian premium beef production established by the Warmoll Family.

The company is regarded as a relative newcomer in the world of specialist beef after launching in 2000 however, the Warmoll Family began farming in Breeza in 1947 and the company’s links to fine food dates back to 1852, when the Warmoll Family emigrated from Ireland before opening butcher’s shops in the Victorian and NSW gold fields.

The company is family run by co-founders and brothers, Philip and David Warmoll and sons Patrick Warmoll, MD and Robert Warmoll.

The Jack’s Creek Wagyu cattle are raised on natural grasses and then grain fed for 400-450 days using no added hormones on a specially designed diet of feed grains to generate the highly marbled characteristics of Wagyu beef.

Jack’s Creek is at the forefront of Australian premium beef production – processing and marketing grain fed Wagyu and Black Angus, which it ships to more than 20 destinations around the world including Japan, Saudi Arabia, China and the Germany.


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