| A
Guide to Our Steaks
Wagyu
Our ‘melt in your mouth’ world class Wagyu beef comes
from South East Queensland. Wagyu is highly regarded for its marbling,
softer composition, flavour and finer meat texture. The cattle
are grain fed and are 42 months of age. The meat is aged for at
least 28 days and has an extremely high marble count of 5-9.
Black
Angus
Premium Gippsland beef, cereal and grain fed with a minimum aging
of 28 days and a marble count of 2+
Certified
Australian Angus
Originally developed in Scotland in the late 1700’s,
Angus has always been bred for the production of highest
quality beef. The meat has a smooth, close-grained texture,
carnation red colour and finely marbled fat within the lean
muscle. Our Australian Angus is Cereal Fed, Gippsland beef
aged at 42 months with a good marble count of 2. The meat
is aged for at least 28 days. |
|
M.S.A
(Meat Standards Australia)
Meat Standards Australia is a beef grading program that labels
beef with a guaranteed grade. Our MSA from Southern New South
Wales has been fed on both grain and grass with an age of 36 months.
The meat is aged for at least 28 days and has an average marble
count of 1-2.
Y.G
(Yearling Grade)
Our YG beef has been grass fed aged at 42 months and is from right
here in Victoria. The meat itself is aged for at least 28 days
and has a marble count of 1.
| Cuts
of Meat |
| Eye
Fillet |
This
is one of the most tender and expensive cuts of meat. It has
fine texture and is less robust in flavour. |
| Porterhouse |
(Also
known as Sirloin or New York Strip Loin) this cut is located
in the mid part of the hindquarters. According to legend,
King Henry VIII of England so loved this steak, he dubbed
it “Sir Loin.” Porterhouse is a tender steak and
has a deep, rich flavour. |
| Rib
Eye |
Known
for its richness – sweet, tender and moist |
| T-Bone |
Enjoy
two steaks in one - an on-the-loin tender fillet and a flavoursome
porterhouse. An added feature of this steak is that the bone
itself imparts a rich flavour and there's the added bonus
of marrow. |
| Scotch
Fillet |
This
cut is Rib eye without the bone. Very tasty, moist and tender. |
| Boneless
Prime Rib |
A popular American style cut with its robust taste and exquisite
tenderness |
| Rump |
This
centre cut of meat is an Australian favourite - Tender with
a robust flavour |
| How
Would You Like Your Steak? |
| Blue
Rare |
No
crust, grill marks only - raw |
| Very
Rare |
Very
thin crust with a warm raw centre |
| Rare
|
Medium
crust with a warm red centre |
| Medium
Rare |
Nice
crust with a warm red centre |
| Medium |
Thick
crust with a hot pink centre |
| Medium
Well |
Very
thick crust, meat is cooked right through with some pink colouring
& no juice |
| Well
Done |
Very
thick crust with no pink colour and no juice |
Please
refer to the above as a guide and notify us of how you would like
your steak prepared. The degree of doneness may vary due to the
cut, thickness and weight of the steak.
Top
It Off
Our
sauces are prepared
a-la-minute using the freshest ingredients to enhance your steak
experience. These home style sauces are busting with flavour and
are almost good enough to eat on their own.
A variety of condiments / mustards will be made available with
each steak.
To
maintain tenderness we do not recommend our steaks to be cooked
past medium
|
