If you have any questions regarding the below delivery details, please contact: wsteakchallenge@wrbm.com

Watch our "How to prepare your beef for judging" video below.

1. Entries must be sent as primal off the bone beef. We need enough to cut 6 (2cm thick) steaks from this for judging purposes.

2. Entrants must trim their beef loin prior to packing for delivery. We will not trim the loin to the specification of the steak, we will only cut the lion into steaks for judging.

3. We will expect an even fat layer (where appropriate).

4. There is no minimum or maximum maturation limit.

5. Each loin must be individually vacuum packed.

6. The beef must be from an animal born, raised and slaughtered in one country of origin; and comply with all relevant legislation.

7. Loins entered from outside the Netherlands must comply with the import conditions as summarised on our website .

8. Entrants from outside the European Union should be aware that the beef must comply with EU animal health and public health conditions. Thus, the beef may only come from countries and areas approved to export to the EU. The cattle must have been slaughtered in an EU approved abattoir and thereafter been stored in an EU approved cutting plant and cold store.

9. Steaks must be fit for human consumption on Wednesday 10th & Thursday 11th September 2025.

10. The beef will require the appropriate veterinary certification and may be subject to import duties.

11. Entries must be delivered in suitable, controlled temperature packaging to Vlees & Co, Albert Molhof 1, 1031 JK Amsterdam, Netherlands. Entries deemed unfit for human consumption at the time of delivery will be automatically disqualified.

12. Entries must be delivered to Vlees & Co, Albert Molhof 1, 1031 JK Amsterdam, Netherlands during the period of Monday 8th or Tuesday 9th September, between the hours of 9:00 and 15:00 local time only. If you have any delivery queries, please contact: wsteakchallenge@wrbm.com

13. Entrants are responsible for all delivery costs, including excise duties, relating to their entry.

14. Each individual entry must be clearly labelled with the correct judging code, which is unique to each entry and is the first 3 letters of the cut followed by a four-digit number. This number can be found on the portal under the nominations tab, as well as on your entry invoice.