Our Steaks
Our WA graded steaks come from grass-fed Murray Grey animals which are then finished off on grain for twelve weeks. They are then aged for tenderness.
| Rump | Flavoursome with thin layer of external fat that enhances the flavour of the cut |
| Mini Fillet Steak | Tender & mildly flavoured eye fillet, sized for the very small appetite |
| Fillet Steak | Tender & mildly flavoured eye fillet |
| Scotch Fillet | Medium marbling delivers a succulent & intensely flavoured cut |
| Sirloin | Flavoursome with thin layer of external fat that enhances the flavour of the cut (also known as porterhouse) |
| Rib-Eye on the Bone | This cut is from the rib section, with the bone intensifying the flavour – an outstanding choice for lovers of fine beef |
How Would You Like Your Steak Cooked?
| Blue ~ sealed both sides while steak is at room temperature |
| Rare ~ cooked for about two minutes on each side – still very bloody |
| Medium Rare ~ has a deep red centre |
| Medium ~ has light red centre & very juicy |
| Medium Well ~ light pink to grey with very little juice |
| Well Done ~ shrinks markedly, very firm, little juice – style affects taste & tenderness |
At Char Char Bull we recommend against cooking steaks to well-done as the longer a steak is cooked the more the fibres shrink & toughen & the drier it becomes.