World's Best Steak, World's Best Grass-Fed Sirloin & Europe's Best Steak

Irish Angus Striploin Steak 32 Days Matured, Lidl & Dawn Meats

This year’s World Best Steak hails from the heart of Ireland, where tradition and quality converge. Bred and reared in Waterford, a region in Ireland’s southeast, the Angus cattle are raised with care and precision. Produced by Lidl Ireland in partnership with Dawn Meats, the award-winning Angus striploin steak exemplifies the very best in Irish beef. Renowned for its exceptional texture and flavour, this cut offers a unique duality: the tenderness is similar to a tenderloin but it also carries a wonderful beefy juicy taste similar to a ribeye.

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World's Best Grain-Fed Fillet

Australian Eye Fillet, 2GR Wagyu Beef

This year’s World’s Best Grain-Fed Fillet comes from the region of Queensland, Australia. Raised from premium Wagyu and Angus breeds, this fillet represents the pinnacle of grain-fed quality. Produced under the 2GR Wagyu programme, this cut is the result of over 400 days of meticulous grain feeding, the welfare of the cattle is prioritised which produces a steak with intense marbling a deep refined flavour and an irresistibly smooth, juicy texture.

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World's Best Grain-Fed Sirloin

Australian Wagyu Cross, Pardoo Wagyu Corporation

This year’s World’s Best Grain-Fed Sirloin comes from the iconic Pardoo Wagyu Station in Western Australia’s Pilbara region. Today the Pardoo Wagyu Corporation is Western Australia’s largest Wagyu breeder, with over 10,000 purebred cattle raised across 800,000 hectares of untouched terrain. From gestation to processing, cattle remain under Pardoo’s care for 1200 days, ensuring exceptional quality and consistency. The result is an award-winning Wagyu sirloin renowned for its outstanding flavour which is buttery and sweet in the mouth.

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World's Best Grain-Fed Ribeye

Polish Hereford Bifinity Ribeye, Yes Butcher!

This year’s World’s Best Grain-Fed Ribeye comes from the Masurian region in northeastern Poland. Raised from Hereford crossbreed cattle, this exceptional cut reflects the perfect balance of heritage and craftsmanship. Produced by Yes Butcher!, these cattle are reared in traditional family-owned farms. All cows are given a balanced, unrestricted feeding programme in unique environmental conditions contributing to good fat cover. This results in a very rich, beefy taste with a strong umami and nutty flavour.

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World's Best Grass-Fed Fillet

SASHI Fillet, JN Meat International

This year's World's Best Grass-Fed Fillet by JN Meat International originates from North Savonia, Finland, a region renowned for its natural beauty and the breathtaking Finnish Lakeland. Raised in Sonkajärvi, the Ayrshire breed is nurtured with care to deliver exceptional quality. This steak is renowned for its distinctive flavour profile: beefy notes complemented by a subtle nuttiness.

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World's Best Grass-Fed Ribeye

Premium Butcher Ribeye Wagyu Cross, Dawn Meats

This year’s World’s Best Grass-Fed Ribeye comes from the Donard, Co. Wicklow in Ireland. Raised as a Wagyu cross, this exceptional cut combines the depth of flavour and marbling associated with Wagyu with the distinctive character of grass-fed Irish beef. Produced by Dawn Meats, the ribeye promises tenderness and succulence, enhanced by a delicate nugget of natural fat at its core that caramelises beautifully during cooking. The result is a steak that delivers on every level, rich, juicy, and full of flavour.

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World's Best Wagyu & Oceania's Best Steak

Jack's Creek Purebred Wagyu Grainfed Sirloin, Jack's Creek

This year’s World’s Best Wagyu and Oceania’s Best Steak come from the pristine pastures of Willow Tree, Australia, a region celebrated for its dedication to premium beef production. Raised from purebred Wagyu cattle, this year’s winner represents the pinnacle of grain-fed excellence. Produced by Jack’s Creek and entered by Albers GmbH, this exceptional cut is renowned for its full, robust flavour and melt-in-the-mouth texture. With a Marble Score of 9, the steak delivers an indulgent buttery richness that lingers on the palate, making it a true benchmark for Wagyu quality. Crafted for those who appreciate depth and sophistication, it’s an unforgettable experience from one of the world’s most trusted names in Wagyu.

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Asia's Best Steak

Juku Japanese Wagyu Striploin, Meat Japan

This year’s Asia’s Best Steak comes from the landscapes of Shimane Prefecture, Japan, a region known for its meticulous approach to cattle rearing. Raised from Kuroge Washu cattle under the Juku sustainable farming programme, this award-winning cut represents the pinnacle of Wagyu craftsmanship. What sets Juku Wagyu apart is its unique refeeding process and the Keisan-gyu breeding method, which extends the feeding period to over 60 months under low-stress conditions. This results in an extraordinary balance of muscle and fat, helping to deliver an intense umami flavour and a refined, complex taste profile. Each cow has a sustainable feeding regimen improving animal digestion and welfare, creating a distinctive profile within the realm of premium Wagyu beef.

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North America's Best Steak

American Wagyu Sirloin, Barrett & Page

This year’s North America’s Best Steak hails from the high plains of Eastern Idaho, along the Snake River region. Raised as American Wagyu, a cross between Japanese Wagyu and premium American breeds such as Angus, this exceptional beef combines the best of both worlds: the intense marbling of Wagyu with the bold, beef-forward flavour of Angus. Produced by Snake River Farms, this award-winning steak is celebrated for its melt-in-the-mouth tenderness, rich marbling, and pronounced buttery, umami notes. These cattle are born and raised on family-owned ranches where they are managed by rotational grazing to keep the soil healthy.

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South America's Best Steak

La Morocha Angus Rib Eye, Fritz Fleisch & Fisch, Bēf&Co

This year’s South America’s Best Steak hails from Río Cuarto in Córdoba Province, Argentina. Raised from Angus Certified cattle, this award-winning ribeye reflects the purity and depth of flavour that grass-fed beef is renowned for. Produced by Fritz Fleisch & Fisch | Bēf&Co, the ribeye is a firm yet tender texture with bold, beefy notes, complemented by subtle grassy undertones and a hint of nuttiness. The finish is long, clean, and slightly sweet, rounded by just enough marbled fat to enhance flavour while preserving the integrity of its grass-fed origin. This is Argentine beef at its finest.

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