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Australia is known for its meat-heavy diet, with steak being a popular choice. With almost 30 million cattle, it's not hard to find a stellar steak in the country. The traditional colonial Australian meal typically included red meat, such as beef and lamb, and this has continued to be a staple in the diet of many Australians. While the ways to enjoy steak are endless, the focus on the eating quality of specific cuts is reflected in the Meat Standards Australia (MSA) grading system, which considers tenderness, juiciness, and flavour.
| Characteristics | Values |
|---|---|
| Type of cattle feed | Grass-fed |
| Cattle population | 30 million |
| Popular steak cuts | Rib-eye, rump, scotch fillet, porterhouse, picanha |
| Steak accompaniments | Chips, mash, peppercorn sauce, chimichurri sauce, greens, mustards, horseradish |
| Popular steak restaurants | Beef and Bar, Blackbird, Porteño |
| Other popular meat dishes | Meat pies, kangaroo, emu, beef burgers, Chiko rolls, sausage rolls |
| Popular non-meat dishes | Damper, Tim Tam biscuits, Lamington cake |
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What You'll Learn
Australia's grading system for steak
Steak is a popular dish in Australia, and the country has its own grading system for beef. This system is used by processors and retailers to determine the price they are willing to pay for the carcass.
There are two main systems used for beef grading in Australia: the traditional AUS-MEAT grading system and the more commonly used Meat Standards Australia (MSA) grading system. The AUS-MEAT system rates beef on a scale from 0 to 9, with 0 indicating no intramuscular fat and 9 indicating extreme amounts of intramuscular fat. This system provides an indication of the quality of the animal's muscle tissue, fat cover, and marbling characteristics.
The MSA grading system, on the other hand, is regulated by Meat and Livestock Australia (MLA) and measures several attributes, including marbling, meat colour, fat depth, maturity, carcass weight, and pH levels. The MSA system uses a scale from 100 (no intramuscular fat) to 1190 (extreme amounts of intramuscular fat), with increments of 10. MSA-graded beef is also categorised into three levels of eating quality: MSA 3-star (MSA graded), MSA 4-star (premium quality), and MSA 5-star (supreme quality). This system focuses on the eating quality of specific cuts, considering tenderness, juiciness, and flavour, rather than solely focusing on intramuscular fat content.
The difference in grading systems between the US and Australia reflects the differences in production and feeding practices. In the US, grain-fed cattle are predominant, resulting in beef with a consistently buttery flavour and mouthfeel. In contrast, Australia's cattle are predominantly grass-fed, leading to beef with a wider variety of complex flavours and textures.
By understanding Australia's grading system for steak, consumers can make informed choices when purchasing meat, ensuring they enjoy the best possible eating experience.
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Grass-fed vs grain-fed cattle
Steak is a popular dish in Australia, and the country's cattle farming methods differ from those in the US. While all cattle are initially grass-fed, they are later either kept on a grass diet or switched to grain. In Australia, most cattle are grass-fed, whereas in the US, grain-feeding is more common.
Grass-fed beef comes from cows that feed on grass, whereas grain-fed cattle are fed grain-based feeds, usually corn and soy, to fatten them up quickly. This diet is considered unnatural for cows and affects the taste of the beef. Grass-fed beef tends to have a wider variety of complex flavours and textures due to seasonal and geographic factors, whereas grain-fed beef has a more consistent buttery flavour and mouthfeel.
The diet of cows has a significant impact on the nutrient composition of their meat. Grass-fed beef is considered more nutritious, and studies have shown that it can have higher levels of certain nutrients. However, the United States Department of Agriculture (USDA) grading system, which emphasises intramuscular fat, favours grain-fed beef, as it contains more fat marbling. In contrast, the Meat Standards Australia (MSA) system focuses on the eating quality of specific cuts, including tenderness, juiciness, and flavour, without treating intramuscular fat as a prerequisite for high-quality beef.
Some people prefer the taste of grain-finished beef, finding grass-fed beef too strong in flavour and smell. However, others appreciate the variety of flavours offered by grass-fed beef. Additionally, the term "grass-fed" is not clearly defined, and some grass-fed cows may not have access to outdoor grazing, making it difficult to compare grass-fed beef from different regions directly.
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Steak restaurants in Australia
Australia is known for its high-quality steak, with most cattle being grass-fed, resulting in beef with a wide variety of complex flavours and textures. This has led to the emergence of many steak restaurants across the country.
One of the most well-known steak restaurants in Australia is Rockpool Bar and Grill, with locations in Sydney and Melbourne. Rockpool has consistently ranked among the top steak restaurants in the world, with its chefs working closely with local farmers and producers to dry-age their meat in-house, resulting in deep flavours and character. Moo Moo in the Gold Coast is another famous steakhouse, known for its variety of steaks, including the popular Westholme Wagyu flat iron MB7-9. It offers a unique dining experience on one of its six heritage balconies in the historic Port Office Building.
For those seeking a more opulent dining experience, Gibney in Cottesloe offers a classic brasserie and grill experience by the ocean. The restaurant boasts plush banquette seating, a glamorous bar, and a menu featuring premium Australian producers. Black Hide in Brisbane is another top-class steakhouse, offering over a dozen cuts of world-class Queensland beef, including highly sought-after Wagyu and Angus cuts.
Other notable mentions include Angus & Bon in Melbourne, a steakhouse with a punk-rock vibe located in the old Prahran Post Office building, and Rich and Rare in Brisbane, which serves up Manhattan-inspired steaks, seafood, and Spritzes. For those in Darwin, Beef and Bar is a picturesque waterfront steakhouse, while Coal in Launceston offers an extensive wine list to pair with its signature tomahawk steak.
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Cuts of steak in Australia
Steak is a popular dish in Australia, with a wide variety of cuts available. Some of the most common and popular cuts of steak in Australia include:
- Rib-eye: This is considered one of the most premium cuts of steak in Australia and worldwide. It is also known as the rib fillet or scotch fillet steak. Rib-eye is super fatty, which makes it incredibly juicy and tender. It has a beautiful marbling effect due to the high levels of intramuscular fat.
- Rump steak: Rump steak is a popular choice in Australia due to its great value and traditional pub-favourite status. It has a very beefy flavour and is quite lean and firm in texture. It is also versatile and can be used for kebabs or stir-fries.
- Sirloin: Also known as the porterhouse or New York steak, this is a steak lover's choice. It is lean, tender, rich in flavour, and extremely juicy.
- Scotch fillet: This is considered a good alternative to the porterhouse, with better value for money.
- T-bone: The T-bone is an Australian favourite, especially for summer barbecues. It combines sirloin and fillet, giving diners the best of both worlds in terms of flavour and tenderness.
- Tomahawk: The Tomahawk steak is a premium cut that is typically found in high-end restaurants and specialty butcher shops. It is a large, on-the-bone rib steak that usually weighs a kilo or more and is about 2 inches thick. It is similar to the rib-eye in terms of flavour and tenderness.
Other notable cuts of steak in Australia include the New Yorker, flat iron steak, and striploin.
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Other Australian foods
Australia is a melting pot of nationalities and cultures, but there are still some quintessential Aussie dishes.
Meat pies are an iconic Australian food, often served with tomato sauce. They are so popular that it is estimated that the roughly 24 million Australians eat up to 300 million meat pies a year. Sausage rolls are another lunchtime favourite, made of sausage meat wrapped in flaky puff pastry and also served with tomato sauce. For vegetarians, spinach and cheese rolls are a popular alternative.
The humble macadamia nut is one of the best foods in Australia, and macadamia nut brittle is a popular crunchy and sweet treat. Avocado on toast is a breakfast staple, often topped with feta cheese, pepper, salt, olive oil, sesame seeds, and sometimes a poached egg.
Chiko Rolls are the Australian version of Chinese egg rolls, filled with meat, barley, cabbage, carrot, celery, and rice, and then deep-fried. Damper is a traditional Australian bush bread made with flour, water or milk, and salt, and baked in the ashes of a campfire.
Kangaroo is not a quintessential Australian food, but it is readily available in Australia and not in many other places. You can try kangaroo steak, burgers, jerky, sausage, or stew.
Other iconic Australian foods include the biscuit Tim Tam, vanilla slice, and the "National Cake of Australia", lamingtons.
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Frequently asked questions
Yes, steak is a popular meal in Australia.
The traditional colonial Australian meal typically comprised red meat, such as beef and lamb. In Australia, the majority of cattle are grass-fed, which leads to a more varied and interesting flavour.
Steak is often served with steamed greens, mustards, and horseradish. Some people add café de Paris butter and well-seasoned duck fat roasted baby potatoes.
Blackbird in Brisbane, Beef and Bar in Darwin, and Porteño in Sydney are some of the best steak restaurants in Australia.
Australians eat a variety of foods, including meat pies, kangaroo, emu, and barramundi, which is a type of sea bass. Some iconic Australian dishes include Chiko Rolls, cheese and bacon rolls, sausage rolls, and Lamingtons.
