Predominately sourced from the regions of Gippsland, Cape Otway, Flinders and King Islands. Bass Strait Beef benefits from being at the latitude 39 degrees south where drenching rain, warming sun and salt-water winds combine to create climatic perfection for growing tender beef.
Bass Strait Beef employs a ‘Natural State Hanging Method’ in which all carcasses are hung in a way that follows the natural anatomical position of the cattle. A result of this muscle stretching is optimal tenderness.
Vintage Beef Company is an Australian take on Spanish Galician style beef. Similar to Vaca Vieja (Old Cow) beef from the Spanish/French Basque region. Vintage beef company cows are raised to a minimum of 5 years, grazing on only pristine grass pastures across southern Australian and Tasmania. This beef boasts a robust beef flavour, notes of savoury cheese and a clean mineral grass-fed finish with buttery marbling.
The pristine pastures and clean air of Tasmania, King Island and Flinders Island provide the perfect environment to grow Cape Grim Beef. With its natural marbling, Cape Grim Beef is guaranteed to be tender, juicy and of the highest eating quality. Cape Grim Beef is completely free of hormone growth promotants and GMOs.
Featuring impressive marble scores of up to MB9, the taste signature is a unique combination of specific Wagyu genetics, regional pasture influences and specific grain ration that aims to mimic the local flora of Robbins Island.
Bred with a low fat melting point, Robbins Island Wagyu has a distinct mouth feel and rich taste. In Japanese, the concept of WA 和 from WAGYU translates to balance or peace. From Robbins Island, Tasmania, a unique taste – in harmony with nature.
A truly unique product that combines both grass and barley feeding for a distinctive taste and year-round consistency. Wanderer cattle are raised in southern Australia and Tasmania and are free to roam with access to lush grass pasture and barley.
The additional access to barley provides exceptional marbling, delivering a rich, juicy flavour. Wanderer beef is tender-stretched using the ‘natural state hanging method’ to deliver superior tenderness.
Eye Fillet
Carved from the prized centre of the tenderloin, Eye Fillet is celebrated for its ultra‑fine grain and delicate marbling. The result is a butter‑soft, melt‑in‑the‑mouth texture with a subtle, clean beef flavour. Best seared hot and fast, it shines with a simple seasoning.
Porterhouse (Sirloin)
Cut from the heart of the loin, Porterhouse offers a firm, satisfying bite and a rich, beef‑forward flavour. The distinctive ‘white tail’ fat cap bastes the meat as it cooks, keeping it juicy and enhancing aroma on the grill. This is the steak for those who like structure and depth without excessive richness.
Scotch Fillet (boneless) / Rib Eye (on the bone)
Taken from the rib section, these steaks are generously marbled and naturally succulent. The intramuscular fat renders during cooking, delivering big rounded flavour. Choose boneless Scotch Fillet for quick, even cooking, or bone‑in Rib Eye for a little extra savouriness near the bone.
Rump
Rump is the flavour‑lover’s steak: robust, beefy, and satisfying. Leaner through the centre with a modest fat cover on the outside, it rewards a hot sear and proper resting. Our Chef’s leave just enough of the exterior fat to bring out its uniquely bold, beefy flavour. Slice against the grain for tenderness and enjoy its bold character straight from the grill.
