The steak was produced from an animal bred by fourth-generation cattle producers Adam and Hayley Rea in Central Queensland. It was finished on a purpose-built grain program intended to develop its genetic potential, marbling, flavor and eating quality. Judges evaluated entries using raw and cooked criteria without knowing their brand, producer or country of origin.
SENKU is represented in the United States by Standard Meat Club, which says it has spent more than two years building the brand as its exclusive Purebred Wagyu offering. Founder and CEO Bobby Conn said the company chose the program for its genetics, marbling, flavor and consistency, and credited chefs and distribution partners who backed it early.
The award follows two 2026 gold medals: one in the Purebred Wagyu class at the Australian Wagyu Association’s Wagyu Branded Beef Competition in April, and another in the Open Beef class at the Sydney Royal Fine Food Show.
Standard Meat Club plans to expand U.S. support through chef engagement, distributor partnerships, tastings, industry events and select market expansion. The company said it will retain a controlled distribution strategy and keep production intentionally limited. A calendar of SENKU-focused U.S. events for 2027 is expected to be announced later this year.
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