Currently, the best comes from Down Under and is a crossbreed between Angus and the Japanese Wagyu
Not every body knows that one of the most important indicators for classifying the quality of beef is the marbling which, together with the maturity of the animal, is used to determine its quality level.
This is basically the percentage of intramuscular fat found in the twelfth and thirteenth ribs of an animal slaughtered and by then cooled. There are ten degrees of marbling according the Beef Marbling Score, adopted all over the world, and through this scale the quality is determined in terms of tenderness, juiciness and taste. The duration of the breeding before slaughter and the type of feeding contribute to the formation of the degree of marbling and the taste of the animal’s fats and are therefore important for the final quality of the meat.
The best steak in the world, according to the indications of the marbling scale, is the one produced in Australia by the Warmoll family, which distinguished itself for being the pioneer of Wagyu breeding outside Japan and who had the brilliant idea to combine this breed with the Black Angus, thus reaching a degree of perfection that allowed it to win the title of best steak in the world. “The Warmolls combined the best marbling foundations of Wagyu and the best steak characteristics of Angus into a perfect cross, which produced one of the highest levels of marbling that could be calculated in a score of between seven and nine. This has made it possible to obtain the recognition of the best steak in the world twice” says Frank Albers, one of Australia’s largest steak exporters.
The incredible thing is that the original Japanese Wagyu today is only partially suitable, due to its very high fat content while the Jack’s Creek Wagyu Beef, which they produce, combines delicacy, bite and juiciness with meat. Basically it’s the best steak to pan or grill, according to Frank Albers.