Published on 22nd of May 2017 by Stephanie Allen
EVER WANTED TO TRY THE BEST STEAK IN THE WORLD?
Who would’ve thought Ella and I would be trying the BEST steak in the world? Last week we were lucky enough to attend the Charing Cross Dining room for their gourmet dinner session with Jack’s Creek Beef. Certainly makes the weekly pub steak look dismal in comparison.
Jack’s Creek were one of the first processors of Wagyu beef in Australia and have won the BEST steak in the WORLD 2 years in a row. Their meat is served at some of Sydney’s best fine dining restaurants including BLACK at the Star, Catalina, Aria, The Paddington, Ucello’s and more.
We were joined by co founder David Warmoll, a true Aussie larrikin who MC’D us through 3 delectable courses of mouth-watering MEAT at the beautiful Charing Cross Dining Room. There were a few courses that wouldn’t normally feature at your kitchen table, but David enlightened us with a few hilarious lessons about how GOOD off cuts of meat can be. To start, we tried veal sweetbreads. Ella and I thought we were going to have a little bread entrée and God were we wrong. Veal sweetbread is, in fact, the pancreas- which is a delightful combination of heart, stomach and/or belly. Despite this, it tasted bloody delicious- who knew!
Next, we tried the wagyu rump cap. David talked us through this delicious hidden little gem. Historically, it used to be savoured by sneaky butchers who, instead of selling it, would take it home to cook for themselves. People are now beginning to clue in about the value of the rump cap, but you’ll still find it cheaper at the butcher than your premium cuts. Last but not least, we tried the black Angus oyster blade. This 8 hour, slow cooked main was a show stopper. Coupled with a rich house mustard, kale and baby potatoes, we were in heaven.
Jack’s Creek Meat has a rich and diverse history in Australia. The Warmoll brothers, David and Phillip have together produced the finest Wagyu beef in Australia. Their grain fed wagyu and black Angus are shipped to over 20 destinations worldwide.
The million dollar question remains- how can you get your hands on a piece of dat MEAT? We’ll let you in on a little secret, Haverick Meat (the leading supplier of quality Australian meats to the TOP notch Sydney restaurants) opens every Saturday to the public. This is the ONLY place in Sydney that you’ll find Jack’s Creek Beef, so get in quick- we want YOU to try the BEST steak in the world.
Where: Haverick Meat, 13-15 Green Street, Banksmeadow, NSW 2019
When: Every Saturday- 8am- 1pm.