Graziers Beef

A cut above the rest

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ABOUT GRAZIERS

When you order Graziers Beef you can be assured you will enjoy a healthy, tasty, tender, juicy and delicious beef meal every time.

Australia's meat and livestock industry began in 1788 when the First Fleet landed at Sydney Harbour. Along with the British convicts and some adventurous settlers, Captain Phillip and his crew brought with the cargo seven cows, a bull, a bull calf, some sheep and a handful of goats, pigs and poultry.

In Australia today there are more than 40 breeds of cattle. Some breeds, such as the Brahman, are more suited to the hot, tropical conditions in the north while others such as the Poll Hereford are better suited to the cooler southern climate. Beef plays a vital role in Australia earning valuable export income and providing a healthy and safe food for us all to enjoy.

In Australia the majority of cattle are raised and fattened on natural pastures. Variations in seasonal geographic factors influence the style and quality of beef produced on grass. Grass fed beef is lean and is generally favoured by many consumers because it is seen as healthy and low in fat.

Grain fed beef is derived from cattle which are fed for a minimum specified number of days on a nutritionally balanced, high-energy feed. Uniformity of feed results in a greater consistency in the characteristics of the product. Grain fed beef is characterised by the white fat and the deposits of fat through the muscle tissue. This intra-muscular fat is known as marble and it can contribute towards improved tenderness and taste. Our hotels utilise mostly grain fed beef sourced for its quality, consistency and taste preferences.

Our Premium Australian Beef is underpinned by our own ‘Graziers’ quality assurance scheme. Every piece meets stringent criteria and is sourced from leading grazing areas so that it is guaranteed to be tender. Graziers specifications aim to ensure that we end up with the highest quality beef indicated by the smooth, closegrained texture, carnation red colour and finely marbled fat within the lean muscle. Graziers beef has minimum specifications in meat ageing and a minimum of 60 days fed on grain, ensuring consumers will enjoy a healthy, tasty, tender, juicy and delicious beef meal every time.

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FAVOURITE CUTS

Our Premium Australian Beef is underpinned by our own Graziers quality assurance scheme. Every piece meets stringent criteria and is sourced from leading grazing areas so that it is guaranteed to be tender.

Graziers specifications aim to ensure that we end up with the highest quality beef indicated by the smooth, close-grained texture, carnation red colour and finely marbled fat within the lean muscle.

Graziers beef has minimum specifications in meat ageing and a minimum of 60 days fed on grain, ensuring consumers will enjoy a healthy, tasty, tender, juicy and delicious beef meal every time.

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GRAIN FED EYE FILLET

This delightful cut of beef is the tenderest of them all and is best described as succulent, lean and tender. Sourced from lush open paddocks and aged for a minimum of 8 weeks.

"Simply sensational"

 
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GRAIN FED RIB EYE (ON THE BONE)

A specialty primal cut of beef with exceptional flavour and eating quality. British Breed of cattle with a guarantee of ultimate satisfaction and tenderness.

"The grand champion of steaks"

 
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GRAIN FED RUMP

A classic popular cut is full of flavour and comes from premium grazing areas in Australia. They are grain-fed for 60 - 90 days. Our supplier guarantees the ultimate flavour and tenderness of every bite.

"Full flavour"

 
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THE AMERICAN RIBEYE STEAK

Full of fl avour is how we describe our ribeyes. We hand-cut each steak to a generous size. The unforgettable flavour that they hold comes from a british breed of cattle with a marbling score of up to 2.

We guarantee the ultimate satisfaction and tenderness.

 
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PORTERHOUSE

Also known as Sirloin, this primal cut is aged for a minimum of 8 weeks to ensure tenderness and taste satisfaction. Fed on a grain diet for 60 - 90 days, it's known for its clean fresh flavour with no fatty after taste.

"Melt in your mouth"

 
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RUMP

A classic popular cut is full of flavour and comes from premium grazing areas in Australia. They are grain-fed for 60 - 90 days. Our supplier guarantees the ultimate flavour and tenderness of every bite.

"Full flavour"

 
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WAGYU

Wagyu are a Bos Taurus breed of cattle native to Japan.

Their elite, predictable performance is strongly linked to the intense selection pressure placed on the breeding herd. The beef from Wagyu is recognized around the world as the best you can eat.

The meat is fine textured, incredibly tender and has high levels of marbling (intra-muscular fat). The term marbling refers to the fat that is found between the muscle fibres and which gives the meat its characteristic white-flecked appearance. In Wagyu Cattle the intramuscular fat is different to that found in other cattle breeds. It contains high levels of mono unsaturated acids, oleates, whereas the fats found in traditional beef breeds are mostly saturated and unhealthy.

It is generally accepted that the consumption of oleates reduces serum low-density lipoprotein cholesterol.

Thus, Wagyu beef containing a greater concentration of oleates may be perceived as a more benefi cial component of a diet designed to lower serum cholesterol. The oleates in Wagyu give the beef its characteristic nutty taste.

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