The Wagyu beef producer has won nine medals at the World Steak Challenge in London, narrowly missing out on the title of world’s best steak.

Jack’s Creek co-founder David Warmoll was on hand to receive the medals, with Wagyu claiming two golds, one silver and two bronze, and Black Angus claiming one gold, one silver and one bronze.

Co-founder of Jack’s Creek, Phillip Warmoll, said the company was “over the moon”.

“We’re a little disappointed we didn’t win overall because we’re starting to believe that our meat is fantastic, but we’ve done exceptionally well,” he said. 

“We had 9 entries and we’ve won a prize with every one.”

This year, the challenge saw the highest number of entries, with beef from 22 countries including Australia, America and England.

The world’s best steak award went to a Finnish grass-fed Ayrshire produced by JN Meat International who “weren’t on the radar before”, according to Mr Warmoll.

“We’re on a journey of continual self-improvement. And it seems to be working because the competition is getting fiercer,” he said.

Jack’s Creek is no stranger to awards, winning world’s best beef producer in 2016 and 2016, and world’s best fillet steak in 2017.

“The main reason we go in these competition is for promotion for our branded beef and the winning has been unbelievably important to us. It’s given us credibility and allowed us to self-promote.”

Jack’s Creek has been a local success story with the Warmoll family hailing from Breeza. The beef producer’s main operation is now based in Willow Tree but the Warmoll’s famous Wagyu beef can be found all over the world.

“We’re in most countries in Europe, China, America, Korea, Middle East. We’re kind of everywhere,” Mr Warmoll said.

“We started with about 20 animals a year we exported. Now we export many hundreds-fold more than that.

“Our first countries were England and France.”

Mr Warmoll said he is mainly involved in the rearing of the progeny and his brother David is involved in the breeding side of the business. He said Jack’s Creek is very much a family business.

“We don’t do as much as we used to but we’re hoping to stick around and watch the young ones expand the business,” he said.

“I’m hoping my children will take over. My sons are stepping up, Patrick and Robert.”