A triangular strip steak with an L-shaped bone, club steak comes from the smaller front part of the short loin, nearest the rib. The juicy, well-marbled meat of a club steak is the same section of strip steak you find on a T-bone or porterhouse, but the club steak does not contain any portion of tenderloin.
Club steak contains a good bit of marbled fat, which gives the meat a distinctively beefy flavour. It’s also a tender cut coming from the little-used muscles of the cow’s loin. Some liken the flavour to a rib-eye; others say it most closely resembles a sirloin interestingly, it generally costs a little bit less than the other two more well-known cuts.
Aged meat is simply richer, beefier, and considerably more tender than standard steaks. There’s a notable difference in every bite, with a ‘melt-in-your-mouth’ moment. This is why so many steak lovers and food connoisseurs seek out the leading fine dining restaurants and expert chefs, looking for more premium dining experiences with this unparalleled dish.
With a pleasant notes of bourbon, vanilla and a creamy and umami finish
Grain Fed and HGP free
From the pristine Gippsland region of South East Victoria, the O’Connor family has been supplying premium Beef for over three generations. Flourishing in abundant, nutrient rich pastures the free range cattle graze on natural clover and rye grass. Raised without artificial growth hormones, all O’Connor beef is sourced from selected British bred cattle (Black Angus & Hereford) and is certified “Natural” under the AQIS approved O’Connor Natural Beef Program.
For three generations the O’Connor family has been sourcing the finest quality beef from South Gippsland, grazing on what is undeniably Australia’s most prized environment for producing premium beef. Entirely free range cattle, they are raised on a natural diet of Gippsland’s pure pastures, without any artificial growth hormones, and tested free of antibiotics and chemicals.
They are the best Angus and Hereford cattle breeds, flourishing in the crisp fresh air, pristine water and nutrient rich pastures. After selecting only the very best of these steers, they are then hand graded for colour and marbling to ensure they are providing the utmost in tenderness, texture and taste. This grading ensures a premium category the majority of which is sold to the highest bidder in Japan, however we have managed to ensure Melbournian’s still have access to the worlds best beef which is grown in our own backyard.
This traditional butchers practice further enhances the tenderness and brings out the full flavour of this very special beef.