Two 'incredible' pieces of prime Aberdeen-Angus Scotch beef of superior eating quality could be in the running for the silverware in the prestigious World Steak Challenge.

The two entries from well known East Lothian-based butcher, John Gilmour, who analysed more 1000 cuts, have been described by Dan Gilmour – son of the late John Gilmour, of the Belhaven herd of Aberdeen-Angus, as "incredible."

It’s just gorgeous stuff. It’s about the best beef you’ll come across," he said, adding that the marbling on the beef stood out.

In a remarkable twist of fate, both Aberdeen Angus pieces stem from a fourth-generation family farm at Garson in Sandwick, on Orkney’s West Mainland, owned and run by father and son team, Stewart and Gareth Wood.

The beef picked out by the John Gilmour team comes from two 17-month-old Aberdeen Angus steers owned by the Woods.

Bred out of Sim-Luing heifers, the steers were sired by Skaill Legacy, an Aberdeen Angus bull bought from Colin Davidson, of Skaill, also in Sandwick.

The Woods farm around 600 acres of lush fertile land which is home to 180 cows and 300 ewes.

Mr Wood senior said: “We’re absolutely delighted. When you’re in this industry, you try and do the best that you can and to me, this is the next step.

“We know we can produce good cattle, but you never hear really what like the next step is and now this is the next step.”

Mr Wood explained that, after weaning, the cattle were fed a ration of silage, home-grown barley and a protein supplement through the winter of 2021.

As yearlings in the spring, the decision was taken to put them on a finishing ration of straight barley for up to five months.

After being sold by the Woods in July, the cattle were sent to ABP in Perth to be slaughtered, which is where Mr Gilmour came across the quality meat.

Read more: Eighth World Steak Challenge to be held in Dublin this September

“Half of this is down to luck,” said Mr Wood. “We happened to kill cattle the right week; as we don't normally finish cattle as young.”

The beef will be entered into the sirloin, fillet and ribeye categories, and will be assessed by a panel of more than 50 independent judges, in the battle for the overall World’s Best Steak title.

This will be the second year that John Gilmour Butchers has entered the competition after their debut last year resulted in two gold medals.

Mr Gilmour added: “We just think with the effort we’ve gone into selecting out this top, top-quality beef, we reckon we’ve got a terrific chance of winning.

“Who knows if we’re going to see beef like that again? It’s just fantastic stuff.”

Held in Dublin on September 28, the World Steak Challenge attracts entries from all around the world and gives producers and suppliers a platform to showcase their product quality, breed credentials and processing standards.