Morrisons Steaks win Gold at World Steak Challenge

Supermarket’s ribeye and fillet steaks win gold in 250 entries from 23 countries around the world

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Two supermarket steaks from Morrisons have been voted amongst the best in the world at the 2019 World Steak Challenge.

Morrisons The Best British 21 Day Matured Shorthorn Ribeye Steak and Fillet Steak produced in Scotland won two of a handful of gold medals – beating top quality steaks from farms in Argentina and Australia.

Joe Mannion, Head of Meat at Morrisons said: "This steak comes from the Shorthorn breed which is renowned for its texture and flavour. Morrisons has helped to revive this British breed over recent years working with farmers to produce these award-winning steaks. As the only UK supermarket to work directly with livestock farmers, we can select the very best cattle. We then age the beef for 21 days to make it even more tender and full of flavour."

The Shorthorn breed is slower growing and because it evolved in the British climate to keep warm the breed develops a ‘marbling’. It is this marbled texture that delivers a greater depth of flavour and tenderness to the beef.

Both of Morrisons ribeye and fillet steaks are a grain fed Shorthorn Cross, and are produced at Morrisons site in Aberdeenshire. The steak comes from its Beef Shorthorn ‘The Best’ range, which launched in 2016.

There were over 250 entries from 23 countries and the competition was judged by a panel of the world’s most prominent meat experts, including famous chefs and master butchers. The steaks were judged on two attributes, firstly by looking at the appearance: marbling, aroma and colour of the meat. This was then followed by a blind taste test which studied the tenderness, flavour and succulence of each steak. Judging in this way ensures that the meat speaks for itself and judges cannot be swayed by knowing the specific weight or origin of the meat.

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‘Steak-ing your claim’

Five things you may not know about steak:

  1. The word steak is derived from the 15th century Scandinavian word ‘steik’, which literally means ‘meat on a stick’

  2. There are officially six levels of ‘doneness’ for steak: very well done, well done, medium, medium rare, rare and blue

  3. You would need to eat three times as much chicken or fish to get the same amount of iron from one serving of steak

  4. A T-Bone steak is a steak cut through the bone with a fillet steak on one side and sirloin on the other

  5. A recent study revealed the average intake of fat was 7.9g for 200g of steak, compared to 7.9g for a 246g of chicken breast