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Monday 8:30am - 5pm Tuesday 8:30am - 5pm Wednesday 8:30am - 5pm Thursday 8:30am - 5pm Friday 8:30am - 5pm

Jack's Creek

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Tamworth, NSW
Jack's Creek

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World's Best Wagyu 2026 & Oceania's Best Steak 2025🏆
Premium Australian Beef | For the love of beef.

11/10/2026

If you've never tried yakiniku at home, this is your sign.

The Japanese style of grilling thin slices of beef over high heat is quick, social and perfect for sharing, and it's a great way to get the most out of Wagyu flank steak.

Because the slices cook so fast, the marbling melts right through the meat while the outside picks up a beautiful char.

With three different ways to serve it, you can keep things simple or build it into a full spread for family and friends.

Save this so you have all three ready for your next get-together.

08/10/2026

Growing up, burger night was never just about the food.

It was everyone crowded into the kitchen, each person adding their own layer, and the table going quiet once the first bite was taken.

This Wagyu burger brings that feeling back with just a few bold ingredients.

There's a sweet onion and fig jam, a tangy sun-dried tomato mayo, fresh rocket and a melty slice of cheddar, all built around a juicy Wagyu patty with a proper crust. It serves four, takes about 40 minutes, and is easy enough for any night of the week.

07/10/2026

Meet Lukas from the Jack's Creek team.

When he isn't working with our beef, you'll often find him cooking it in competitions, and he has never considered using anything else.

For Lukas, it comes down to trust.

As a family-owned business, we look after every step from breeding to marketing, which means the quality stays the same from one steak to the next.

That consistency matters when you're cooking in front of judges, and it matters just as much when you're cooking for the people you love.

04/10/2026

There's nothing quite like watching someone take their first bite of a really good steak.

The pause, the smile, and then the "oh wow" that says more than any description could.

That reaction starts long before the steak hits the pan.

Our cattle spend time on grain to develop the fine marbling that melts as it cooks, giving every bite its tenderness and rich flavour. As a family-owned business, we look after every step from breeding to marketing, so that same experience is waiting whether you're dining out or cooking at home.

01/10/2026

There's something about a plate of sticky ribs that brings everyone to the table.

These beef ribs are finished in a glossy ponzu glaze, where the citrus and soy balance the rich, tender beef underneath. It's comforting and bold at once, and it's perfect for a weekend feed with family or friends.

If you've been looking for a new way to cook beef ribs, this is a great place to start.

You'll find the full recipe on our website, along with more dishes to try with Jack's Creek beef, from slow-cooked favourites to easy weeknight dinners.

11/09/2026

Coming home with the Wagyu Crown once again 🏆

Jack’s Creek’s Purebred Wagyu Sirloin has been crowned World’s Best Wagyu for the third year in a row at the 2026 World Steak Challenge in Amsterdam.

This isn’t just a huge win for Jack’s Creek. It’s a huge win for Australian Beef. We couldn’t be any prouder of the whole Jack’s Creek team and all our partners, without whom this wouldn’t be possible.

A special thank you to World Steak Challenge,Albers Food, and everyone who makes Jack’s Creek the home of the World’s Best Wagyu, time and time again. 🔥

10/09/2026

Exceptional beef doesn't start at the grill. It starts years earlier.

In the breeding decisions. The genetics. The feed. The care. Every decision matters.

That's why we are committed to continually improving how we care for our cattle, ensuring the highest standards of animal welfare throughout our operation and supply chain.

From low-stress livestock handling with horses and dogs, to only working with feedlots that are accredited under the National Feedlot Accreditation Scheme, we're focused on doing what's right for our cattle.

Because producing world-class beef starts long before it reaches the plate.

02/09/2026

Do you find yourself wondering what marbling is? 🥩

Marbling is the fine network of intramuscular fat found within beef. It plays a key role in the flavour, texture and tenderness of every cut.

So, why does Wagyu have more marbling?

Marbling is influenced by genetics, and Wagyu cattle are naturally predisposed to producing higher levels of intramuscular fat. Combined with carefully designed feeding programs and generations of selective breeding, this supports the development of exceptional marbling.

The result?

More marbling is often associated with greater tenderness and enhanced flavour.

11/08/2026

⭐ Product Highlight ⭐
Rump Cap 🥩

Rich in flavour, beautifully versatile and packed with character.
The rump cap is recognised for its signature fat cap, which slowly renders during cooking to enhance juiciness, flavour and tenderness.

Best cooked:
✅ Roasted whole
✅ Reverse seared
✅ Smoked low and slow
✅ Grilled over high heat

No matter the cooking method, one rule always applies: slice across the grain to ensure a tender bite.

Proof that exceptional beef isn't always about the most expensive cut. When prepared and cooked the right way, the rump cap delivers outstanding flavour, tenderness and versatility.

Address

Suite 1a, 4 Bligh Street
Tamworth, NSW
2340

Opening Hours

Monday	8:30am - 5pm
Tuesday	8:30am - 5pm
Wednesday	8:30am - 5pm
Thursday	8:30am - 5pm
Friday	8:30am - 5pm

Telephone

+61257129800

Website

http://www.jackscreek.com.au/

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