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Beef Sirloin Steak (Porterhouse) – Grass-Fed | Australia | 250g
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Grass-fed sirloin steak (porterhouse), 250g, from the Diamantina Grass Fed programme in Queensland. Halal certified, no added hormones, portioned from a wet-aged primal and blast frozen. Lean enough to feel clean, flavourful enough to hold up without a sauce. Try our Chargrilled Porterhouse with Spiced Carrots and Salad recipe.
Description
About this cut:
100% grass-fed sirloin steak (porterhouse), 250g. One of the most popular all-round steak cuts: lean enough to feel clean, flavourful enough to hold up without a sauce, and forgiving to cook. Halal certified.
Where it comes from:
Diamantina Grass Fed programme (Stanbroke), 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:
Bring to room temperature before cooking. Sear in a very hot cast iron for 2 to 3 minutes per side for medium-rare. Rest for 3 to 5 minutes before cutting.
Learn more:
Read Grass-fed Beef vs Grain-fed Beef: What Are The Differences.
Good to know
- Origin: Diamantina Grass Fed programme (Stanbroke), Grantham, QLD, Australia
- 100% grass-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
The Meat Club delivers grass-fed sirloin in 250g packs across Singapore, frozen, with free next-day delivery for orders placed before 2pm. In Australia this cut is called porterhouse and in the United States it is New York strip, so all three names describe the same steak. Volume pricing applies from three packs upward.
Grass-fed means the cattle eat pasture for their whole lives with no grain finishing period. These animals come from the Diamantina Grass Fed programme, ranging on natural pastures in Queensland before processing at Establishment 203 in Grantham. The result is a leaner steak at 8g fat per 100g, with a more pronounced mineral flavour. Halal certified, no added hormones.
A hot fast sear locks in the pronounced beef flavour that comes from a lifetime on pasture. Grass-fed beef is lean at 8g fat per 100g, so it can dry out if pushed past medium. Sear the 250g steak in a very hot cast iron pan for two to three minutes each side, then rest for three to five minutes so the juices redistribute before cutting.
Bring the 250g sirloin up to room temperature after thawing, then sear it in a very hot cast iron pan for two to three minutes each side for medium-rare. Rest it for three to five minutes before cutting so the juices redistribute. Grass-fed beef is lean, so a lower final temperature suits it better than a well-done finish.
Sirloin steaks arrive frozen. They are portioned and blast frozen in Queensland within hours of cutting, then held under unbroken cold chain to the door in Singapore. Move the pack into a freezer set to minus 18°C on arrival, then thaw in the refrigerator overnight, roughly 12 hours for a 250g steak. Steaks are sealed individually, so you can take out one at a time.
Yes, the grass-fed sirloin is Halal certified. The certification sits with Stanbroke's Establishment 203 plant at Grantham, Queensland, under the SICHMA Halal Certification Scheme, and covers beef carcases, primals, portioned beef, mince and burgers produced at that site. The current certificate runs to September 2028. Each 250g steak carries about 53g of protein at 21g per 100g.
