Supermarket chain's £6 Scottish steaks win gold at World Steak Challenge

A popular supermarket chain's Scottish steaks have been voted amongst the best in the world at the 2019 World Steak Challenge.

Published 15th Jul 2019
Updated 9 th Aug 2023

Morrisons' The Best British 21 Day Matured Shorthorn Ribeye Steak (£6 for 227g) and Fillet Steak (£7 for 200g), which are both produced in Scotland, won two of a handful of gold medals – beating top quality steaks from farms in Argentina and Australia.

The Best British 21 Day Matured Shorthorn Ribeye Steak and Fillet Steak. Picture: Morrisons.

Joe Mannion, head of meat at the supermarket 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 Morrisons team say that 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 a Morrisons site in Aberdeenshire.

The steak comes from its Beef Shorthorn ‘The Best’ range, which launched in 2016.

JN Meat International from Denmark was awarded the World’s Best Steak for the second year running, for their Rib Eye grass-fed Ayrshire which is reared in Finland.

Over 40 expert judges, including famous chefs and master butchers, blind tested and tasted more than 300 Sirloin, Fillet and Rib Eye steaks from 25 different countries and four continents at the event, which was held in Dublin earlier this month.

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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.

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.
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