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Beef Sirloin Steak – Grain-Fed | Australia | 250g
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Grain-fed sirloin steak (porterhouse), 250g, from the Diamantina Grain Fed programme in Queensland, finished 100 days on grain. Halal certified, no added hormones. The grain finish adds marbling, so it eats softer and sweeter than the grass-fed version. Try our Porterhouse Steaks with Onion Gravy recipe.
Description
About this cut:
Grain-fed beef sirloin steak (porterhouse), 250g. Grain-finishing on a customised ration softens the texture and adds fat compared to the grass-fed version, producing a more consistently tender result and a richer, more buttery flavour. Halal certified.
Where it comes from:
Diamantina Grain Fed programme (Stanbroke), grain-finished for 100 days at Establishment 203, Grantham, QLD. Halal certified.
How it gets to you:
Portioned from a wet-aged primal and blast frozen in Queensland. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Thaw overnight. Bring to room temperature for 20 minutes. Score the fat cap to prevent curling. Sear fat-side down first, then 3 to 4 minutes per side for medium-rare. Rest for 5 minutes.
Learn more:
Read Grass-fed Beef vs Grain-fed Beef: What Are The Differences.
Good to know
- Origin: Diamantina Grain Fed programme (Stanbroke), Grantham, QLD, Australia; 100 days grain-finished
- Grain-fed; Halal certified; no added hormones
- 250g per steak; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Beef range.
Frequently asked questions
Grain-fed sirloin is part of The Meat Club range and ships frozen anywhere in Singapore, in 250g single-steak packs. Orders before 2pm are delivered the next day at no charge, Monday to Saturday. The cut is listed as porterhouse in Australian butchery, which is the same steak under a different name. Buying three packs saves 5% and five saves 10%.
Cattle in the Diamantina Grain Fed programme spend 100 days on a grain ration before processing, following a pasture-raised start. The ration is formulated by Stanbroke's in-house nutritionist rather than bought in. Processing takes place at Establishment 203, Grantham, Queensland, the site that holds the SICHMA Halal certification. No added hormones are used.
Grain-fed beef is usually the more consistently tender of the two, because the 100-day grain finish lays down more intramuscular fat and that fat softens the bite. Consistency is the real difference rather than a large gap: grass-fed varies more from steak to steak. Flavour shifts as well, with grain-fed reading milder and buttery, and grass-fed reading leaner and more mineral.
Scoring the fat cap on a grain-fed sirloin stops it contracting and lifting the steak off the pan surface. Cut shallow lines through the fat only, not into the meat. Start the steak fat side down to render that edge, then cook three to four minutes per side for medium-rare and rest for five minutes. Thaw overnight and stand it out for 20 minutes first.
Thaw steaks in the refrigerator overnight, sitting on a plate to catch any liquid, rather than at room temperature or under running water. A 250g steak needs roughly 12 hours. Refrigerator thawing holds the meat below the range where bacteria multiply quickly, and it loses less liquid than a fast thaw. Cook within three days of thawing and do not refreeze.
Grain-fed sirloin carries 9g of fat per 100g raw, against 8g for the grass-fed version, so the nutritional gap between the two is narrow. Protein is 21g per 100g in both, meaning a single steak delivers just over 50g. There are no carbohydrates and no fibre. The beef is Halal certified and produced with no added hormones.
