Meat Source: Taken from the short loin, located along the back of the animal between the rib and sirloin sections
Allergens: None
Texture & Appearance: Tender with fine, tight muscle grain and moderate marbling; bright red in color with a consistent shape and a thin fat cap along one side
Flavor Profile: Rich, beef-forward flavor with a balanced fat content; juicy and flavorful with a clean, savory finish
Preparation: Ideal for dry-heat cooking methods such as grilling, pan-searing, broiling, or reverse searing; best cooked to medium-rare or medium and rested before slicing
Serving Suggestions: Perfect for classic steak presentations, steak frites, sliced steak salads, or served with herb butter, red wine reduction, or chimichurri
Origin: Australia
