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Jack’s Creek Beef Masterclass

Doors: 5pm
Masterclass: 5.30pm
Tickets $81

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Jack’s Creek Beef Masterclass

May 4 @ 5:30 pm - 7:00 pm

Doors: 5pm  Masterclass: 5.30pm

Tickets $81  18+


Jack’s Creek is at the forefront of Australian premium beef production, proudly holding the current title of ‘World’s Best Steak Producer’ for two consecutive years, as well as ‘World’s Best Fillet Steak’ 2017. The company now processes and markets grain-fed Wagyu and Black Angus products and proudly exports to over 20 destinations worldwide.

Our Jack’s Creek Masterclass experience will provide you a pasture to plate understanding of this premium beef, plus the opportunity to learn valuable butchery & cooking skills. Enjoy a culinary education, presented by Ballina RSL Executive Chef Stephen Mills & our Jack’s Creek expert. Together they will introduce the award-winning cattle & brand, and demonstrate butchering, preparing, and cooking a series of beef primal cuts: tasting the various breeds & gradings, from Wagyu, Wagyu X to Black Angus.

Each participant will receive a sample takeaway pack of Jack’s Creek beef.

Participants may also book for the Jack’s Creek tasting menu, by Executive Chef Stephen Mills, matched with fine wines from d’Arenberg. Tickets $121, commencing 7pm.




Renowned Australian beef producer brings back the fire taking out World’s Best Grain Fed Steak Producer.
Australia’s Jack’s Creek was last week named the producer of the World’s Best Grain Fed Steak for the second year in a row. In addition, Jack’s Creek was awarded World’s Best Fillet and World’s Best Rib Eye at the World Steak Challenge in Dublin, Ireland on 10 November 2021.
The prestigious meat competition, which showcases product quality, breed credentials and processing standards on an international stage, saw Jack’s Creek premium grain fed beef awarded 12 gold medals across its range of Purebred Wagyu, F1-F3 Wagyu Cross and Verified Black Angus beef.
The long-awaited event – the first since 2019 after the 2020 competition was cancelled because of COVID – returned to Dublin’s Fire Steakhouse & Bar last week where a panel of 50 independent judges tested cuts in seven categories.
Jack’s Creek’s link to fine food dates back to 1852, when the Warmoll Family emigrated from Ireland and opened butcher shops in the Victorian and NSW gold fields. John Francis Warmoll established JF Warmoll & Co in the 1940s – founding the farming enterprise that still operates today.
The Jack’s Creek farming operations are centred on the Willow Tree property on the Great Dividing Range and the Breeza property in the Liverpool Plains in New South Wales. Jack’s Creek is still family owned and operated, with all members of the Warmoll family having a role within the business.
Jack’s Creek managing director Patrick Warmoll said the incredible result was a testament to the dedication and attention to detail of Jack’s Creek and its partners.
“We’re incredibly proud to have been recognised again for the quality of the beef we produce on a consistent basis. The whole team at Jack’s Creek, our cattle suppliers, and our feedlot and processor partners work incredibly hard to ensure the best possible quality for our customers.
“This consistent quality is reflected in the success Jack’s Creek has had at the World Steak Challenge since its inception in 2015. Ultimately, we aim to replicate this high quality for our customers around the world every day – their satisfaction is at the heart of everything we do.”
These results continue the excellent performance recorded by Jack’s Creek against the best of the best steaks at the World Steak Challenge.





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