As a first year entrant and our first foray into the European and UK markets, Stockyard has proven they have a recipe for success in delivering award winning product.
The World Steak Challenge was launched in 2015 to deliver a recognised stamp of quality to support world-class steak production on a global platform and to promote it to consumers as a positive choice in a healthy balanced lifestyle. It gives steak producers a unique way of benchmarking product quality, breed credentials and processing standards on the international stage.
All steaks are assessed in terms of appearance raw and cooked, taste, aroma, succulence, marbling and consistency of fat trim.
The two day World Steak Challenge included live cutting and cooking for expert and consumer judging panels on 9 July, at judging host Fire Restaurant in the heart of Dublin. Twenty two steak producing countries participated with entrants traveling to attend the event and network with VIP’s judges and international media.
Stockyard’s core purpose is creating inspiration, enjoyment and memories through a shared appreciation of outstanding beef is what motivates their team every day.
From Bobby Flay to Rachel Ray, some of the best chefs across the USA use Tilapia to make mouth-watering dishes of all types of cuisine.
Australia, it’s your turn!
The WE CARE program – which represents an investment of USD 3 million – was, in part, created to maintain a high level of quality across all of the company’s production facilities.
However, the program is much more than a quality or environmental sustainability push. The name itself is a clue to the company’s broader outlook on the next few years of policy, and how it plans to create an all-encompassing program covering issues from every angle.
“When we say it’s the world’s first totally integrated sustainability program, this genuinely is a 360-degree sustainability program,” Peter Hajipieris, the global advisor for corporate social responsibility, sustainability, and external affairs for Regal Springs, told SeafoodSource during the 2019 Seafood Expo North America.