The meat, which came from 30–month–old, dry grain–fed F2 cattle (75% Wagyu, 25%), had been wet–aged for 40 days and then dry–aged for five.
The other eight gold medal winners included independent producers from Poland, Northern Ireland, Scotland and Wales, as well as British supermarket Morrisons.
The judges, including Keith Boxley a master butcher with 60 years experience, chose their top nine steaks from 83 entries in total. All were sirloins, cut 2cm thick. The steaks were judged on tenderness, succulence, flavour, aroma and appearance. See the full list of awards here.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.