Countdown to World Steak Challenge is on

By GMN news team

- Last updated on GMT

Countdown to World Steak Challenge is on

Related tags: Beef

It’s less than a month to this year’s World Steak Challenge and the competition has already exceeded all expectations.

This year’s event, which takes place in Dublin at Fire Restaurant and Lounge, has seen a record number of entrants from 24 different countries. The World Steak Challenge has been running since 2015, however this is the first time it has taken place outside of the UK.

Global Meat News​ editor Aidan Fortune said World Steak Challenge 2019 promised to be the best yet. “Every year, the number of entries has increased, the interest in it from beef producers has grown, and 2019 has been no different. This year, though, has been something else and we’ve been blown away by the number of entries, especially as we’re taking the event out of the UK for the first time and travelling to Dublin.”

Previous winners of this prestigious competition have come from Australia, Poland and Finland. Last year’s winner JN Meats International said it was a great boost for the business. As well as the top prize of World’s Best Steak and World’s Best Steak Producer, there are also prizes for Best Rib-Eye, Best Fillet, Best Sirloin, Best Grain-fed and Best Grass-fed. Gold, Silver and Bronze Medals will also be awarded by our panel of industry experts.

Book your tickets

Although entries are no longer being accepted to this year’s World Steak Challenge, you can be a part of the festivities by booking a ticket for the ceremony on 10 July in the Round Room at the Mansion House in Dublin. As well as finding out who has won the top prize in beef production, there’s an opportunity to rub shoulders with the brightest and the best in meat industry.

For more information and to book tickets, log on to​.

World Steak Challenge 2019 is kindly supported by official host partner Bord Bia, official judging host Fire Restaurant and Lounge, and official supplier Synergy Grill Technology.

Related topics: Meat

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