Australian Black Angus Sirloin Steak
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Australian Black Angus is the benchmark for everyday premium steak. The breed marbles readily, and Australia's long grain-feed programmes build on that — laying down the fine, even fat that keeps a steak juicy and full of flavour. Almost all of it is MSA graded, a paddock-to-plate system that assesses the carcass before it's cut, which is why the eating quality is so reliable.
We draw ours from two of the country's best. Stockyard, family-owned and third-generation, grain-finishes its Angus for over 200 days at the Kerwee Feedlot in Queensland. Omugi, supplying the premium Japanese market since 1988, finishes its cattle on a custom barley ration for a clean, sweet flavour and a lighter fat.
The sirloin sits along the back, behind the rib, with a tighter grain than the ribeye and a clean strip of fat along one edge. It strikes the classic balance — more flavour than a fillet, leaner than a ribeye — and the fat cap renders during searing to add richness. We cut every steak by hand and blast-freeze it to −28°C, frozen individually and vacuum-sealed so it arrives in the condition it left us.
Origin: Australia
Ingredients: Australian Black Angus beef (sirloin)
Storage: Arrives frozen — keep frozen until ready to use. Defrost in the refrigerator for 12–24 hours before cooking.
