World’s best Wagyu straight from the Liverpool Plains

The Liverpool Plains can proudly boast its world-leading status after beef producer Jack’s Creek retained its international Wagyu crown.

Jack’s Creek was judged World’s Best Wagyu with a purebred sirloin at the 2026 World Steak Challenge in the Netherlands.

The family-owned and operated business is run by the Warmoll family.

In an outstanding performance at the awards celebration in Amsterdam, the local beef producer was recognised for quality across their suite of products with five gold medals in the Wagyu category, as well as a further five gold, three silver and four bronze across fillet, ribeye and sirloin classes.

Judging for this year’s World Steak Challenge took place at premium steakhouse Vlees & Co with more than 450 steaks judged blind by a carefully selected judging panel of more than 60 experts.

The World’s Best Wagyu steak came from a purebred Wagyu steer bred on the Warmoll family’s Big Jack’s Creek farm in Willow Tree. It was backgrounded at Urubula, Breeza, and then finished at Lemontree Feedlot, Queensland, and processed at Casino Food Company, Casino.

Jack’s Creek managing director Patrick Warmoll said the Wagyu reflects more than three decades of innovation and passion within the Warmoll family’s beef operations.

“Our family’s beef and cattle journey began with Black Angus in the 1980s and evolved with Tajima Wagyu in the 1990s,” Mr Warmoll said.

“To see that legacy delivering the world’s best wagyu again is incredibly rewarding.

“From paddock to plate, we never compromise on quality.”

Jack’s Creek UK and EU head of sales Kaine Allan said the recognition reflects the brand’s unwavering commitment to quality.

“Being named the world’s best Wagyu for the third time in a row is an incredible honour,” Mr Allan said.

Jack’s Creek purebred Wagyu was crowned the world’s best.

“The hard work of our team and partners is reflected in every steak we enter – this win cements our position as one of the finest Wagyu producers worldwide.”

Jack’s Creek processes grain-fed Wagyu, Wagyu Cross and Black Angus cattle and exports to more than 30 countries.

The Warmoll family traces its beginnings in Australia to 1852 when emigrating from Ireland.

They travelled to the Victorian gold fields and NSW, where they opened butcher shops.

The family later operated an animal hide store in Gunnedah.

By the 1940s, the family marked the start of its farming enterprise when John Francis (Jock), along with wife Lola Mary, started JF Warmoll & Co.

A sizable cropping and grazing property was purchased in Breeza.

Sons David and Phillip joined the family business in the 1970s.

After success in mixed cropping, Big Jack’s Creek in Willow Tree was purchased and the family built up a healthy cattle business breeding Black Angus.

In 1991, David and Phillip began crossing their Black Angus herd with the famous Tajima Wagyu Sires from the Hyogo Prefecture in Japan.

The Warmolls later formed the company Australian Certified Wagyu Beef P/L.

It became one of the first Australian companies to breed, grow, feed, process, and market Wagyu beef.

Today, the business is led by Phillip’s son, Patrick, with Jack’s Creek at the forefront of Australian premium beef production.

Jack’s Creek has previously experienced great success at the World Steak Challenge, including being crowned World’s Best Steak in 2024.