All Moombra Meats Products
BBQ
BBQ
Steaks
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Thinly sliced topside, rolled for the BBQ. Very lean and quick to cook.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookBBQ / Grill
TextureThin
FatVery Lean
Serve2-3 min
Cut Overview
About This Cut
BBQ steaks are topside, sliced thin and rolled for easy BBQ cooking. Very lean with good beefy flavour but not much fat to keep it moist, so they cook fast and dry out if overcooked. Medium heat, 2 to 3 minutes per side, straight off the grill. Best eaten immediately.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000845 - Beef, steak, boneless, round, untrimmed, raw (Round (untrimmed) is the closest AFCD entry for thin sliced topside/round BBQ steaks.). Values are typical averages per 100g. Not dietary or medical advice.
136kcal
Energy per 100g
136 kcal
568 kJ • typical average
Protein20.4g
Complete protein. All essential amino acids present.
Total Fat6g
Naturally occurring.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium48mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy136 kcal / 568 kJ▼
Total energy from protein and fat.
Protein20.4 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat6 g▼
All fat occurs naturally in the beef.
of which Saturated2.38 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium48 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron2.04 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.87 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B120.9 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.14 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)2.93 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This BBQ Steaks Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Indicative Nutritional Profile
▼FSANZ AFCD does not contain a record for bbq steaks. Values shown are sourced from the closest available AFCD entry (F000845) as a proxy, and should be treated as indicative rather than exact. The proxy used is disclosed on this page.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Hot BBQ grill. Marinades or dry rubs recommended.
Seasoning
Season or marinate at least 1 hour before cooking.
Internal Temperature
Medium: 60-63°C. FSANZ safe minimum for whole beef cuts is 63°C.
Resting
Rest 5 minutes. Slice against the grain for best texture.
Recipe Suggestions
Recipes
01
Smoky BBQ Marinated Steaks
▼You'll Need
4 x BBQ steaks (180g each)3 tbsp soy sauce2 tbsp Worcestershire sauce2 tbsp olive oil3 garlic cloves, minced1 tsp smoked paprika1 tsp ground cumin1 tbsp brown sugarCracked black pepper
Method1Combine all marinade ingredients in a bowl. Add steaks and coat well. Marinate 2 hours minimum, overnight if possible.
2Remove from marinade, shake off excess. Pat lightly dry.
3Get BBQ grill very hot. Cook steaks 3-4 minutes per side.
4Rest 4-5 minutes before serving.
5Slice against the grain if serving as part of a spread.
Tip: These cuts benefit from a marinade more than premium steaks. The acid and salt help tenderise the muscle fibres.
02
Dry Rub BBQ Steaks
▼You'll Need
4 x BBQ steaks (180g each)2 tsp smoked paprika1 tsp garlic powder1 tsp onion powder1 tsp ground coriander0.5 tsp cayenne pepper1 tsp brown sugar1.5 tsp flaky salt1 tsp cracked black pepper
Method1Mix all dry rub ingredients together.
2Coat steaks generously on both sides. Press rub in firmly. Rest 1 hour at room temp.
3Hot grill, 3-4 minutes per side.
4Rest 5 minutes before serving whole or sliced.
Tip: The sugar in the rub helps form a crust on the grill. Watch for flare-ups.
03
Steak Sandwich with Caramelised Onion
▼You'll Need
4 x BBQ steaks (180g each)3 large brown onions, thinly sliced2 tbsp butter1 tbsp olive oil1 tsp brown sugar1 tbsp balsamic vinegar4 crusty rolls or thick slices sourdoughDijon mustard, horseradish cream or aioliRocket or iceberg lettuceTomato, slicedFlaky salt and cracked pepper
Method1Start the onions: melt butter with olive oil in a pan over medium-low heat. Add onions and a pinch of salt. Cook 25-30 minutes, stirring occasionally, until deep golden.
2Add sugar and balsamic. Cook 3 more minutes. Set aside.
3Season steaks well. Grill or pan-fry over high heat, 3-4 minutes per side.
4Rest 4-5 minutes then slice thinly against the grain.
5Build sandwiches: toasted bread with mustard or aioli, lettuce, tomato, sliced steak, caramelised onion.
Tip: Slicing the steak thinly against the grain before building the sandwich makes it much easier to eat. A thick whole steak in a roll pulls out in one go.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD Release 3 F000845 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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