All Moombra Meats Products
Porterhouse
Porterhouse
Steak
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
A premium loin steak with a fat cap, consistent marbling, and strong beef flavour.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookPan / BBQ
TextureTender
FatModerate
Serve55-60°C
Cut Overview
About This Cut
Porterhouse sits along the loin and does light work, so it is tender with great marbling and a fat cap along one edge. More flavour and chew than the eye fillet. Start fat side down on a hot pan or grill for a minute to render, then cook flat to 55 to 58°C for medium-rare. Rest 5 minutes before serving.
Reducing fat content: The fat strip along the edge can be scored before cooking to prevent curling, or trimmed if preferred.
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 F000825 - Beef, sirloin steak, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
143kcal
Energy per 100g
143 kcal
599 kJ • typical average
Protein23.4g
Complete protein. All essential amino acids present.
Total Fat5.4g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium55mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy143 kcal / 599 kJ▼
Total energy from protein and fat.
Protein23.4 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat5.4 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated2.21 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.
Sodium55 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron2.15 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.63 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 B60.19 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)6.7 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Porterhouse Steak 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.
Accurate Nutritional Profile
▼Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000825) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
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
Pan or BBQ on high heat. Score the fat edge to prevent curling.
Seasoning
Season with flaky salt before cooking. Pepper after.
Internal Temperature
Medium-rare: 55-57°C. Medium: 60-63°C. FSANZ safe minimum for whole beef cuts is 63°C.
Resting
Rest 5 minutes before slicing. Slice across the grain.
Recipe Suggestions
Recipes
01
Butter-Basted Porterhouse
▼You'll Need
2 x porterhouse steaks (220g each)1 tbsp beef tallow50g unsalted butter3 garlic cloves, smashed3 sprigs thymeFlaky salt and cracked black pepper
Method1Season steaks heavily with flaky salt 45 minutes before cooking. Pat dry before cooking.
2Heat cast iron over very high heat until just smoking. Add tallow.
3Lay steaks down. Sear 2.5 minutes. Flip. Add butter, garlic and thyme.
4Once butter foams, tilt pan and baste constantly for 2 minutes.
5Pull at 55°C internal. Rest 5 minutes. Season with cracked pepper before serving.
Tip: Score the fat edge with a knife every 2cm before cooking to stop it curling up in the pan.
02
Porterhouse with Mushroom Sauce
▼You'll Need
2 x porterhouse steaks (220g each)1 tbsp olive oil200g Swiss brown mushrooms, sliced2 shallots, finely diced2 garlic cloves, minced100ml dry sherry or white wine150ml beef stock100ml thickened creamFresh thyme, salt and pepper
Method1Cook steaks as per standard method. Set aside to rest.
2In the same pan over medium heat, cook shallots until soft, about 3 minutes.
3Add mushrooms and garlic. Cook until mushrooms release their liquid and begin to brown, 5-6 minutes.
4Deglaze with sherry. Reduce by half. Add stock and reduce by half.
5Stir in cream. Simmer 2-3 minutes until slightly thickened. Season well.
6Pour over rested steaks and serve.
Tip: Swiss brown mushrooms hold their texture better than button mushrooms in a cream sauce.
03
Porterhouse with Peppercorn Sauce
▼You'll Need
2 x porterhouse steaks (220g each)1 tbsp beef tallow1 tbsp black peppercorns, coarsely crushed1 shallot, finely diced1 garlic clove, minced50ml brandy or cognac150ml beef stock100ml thickened cream1 tsp Dijon mustardFlaky salt
Method1Press crushed peppercorns onto both sides of each steak. Season with flaky salt.
2Heat tallow in a cast iron pan over high heat. Sear steaks 2.5-3 minutes per side.
3Rest steaks on a wire rack while you make the sauce.
4Reduce heat to medium. Cook shallot and garlic in the same pan 2 minutes.
5Add brandy carefully -- it may flame. Let it reduce by half.
6Add stock and reduce by half. Stir in cream and mustard. Simmer 2-3 minutes until the sauce coats the back of a spoon.
7Season and pour over the rested steaks.
Tip: Crushing the peppercorns coarsely rather than finely gives you texture in the crust and bursts of heat when eating, rather than an even background heat throughout.
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 F000825 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
Leave a Review
Help more people find real food and trusted producers. Thirty seconds on Google.
Opens in Google