Moombra Meats - T-Bone Steak
All Moombra Meats Products

T-Bone
Steak

Pasture RaisedVerified Origin
T-Bone Steak
Moombra Meats | Brisbane Valley, QLD

Two premium cuts on one bone: porterhouse and eye fillet divided by the T.

FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookBBQ / Grill
TextureTender
FatModerate
Serve55-60°C
Cut Overview
About This Cut

The T-bone has two cuts on one bone: porterhouse on the wide side, eye fillet on the small side. The eye fillet is more tender; the porterhouse has more flavour. Because they cook at different rates, keep the eye fillet side away from direct heat. Pull at 54 to 56°C off the porterhouse side and rest 5 minutes before slicing.

Reducing fat content: The T-bone carries a visible fat cap along the porterhouse side. Trimming the external fat before or after cooking will significantly reduce total and saturated fat. Values on this page reflect untrimmed raw beef per FSANZ F000891.

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
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
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Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate

Nutrition Verified Podcast · with Jesse & Rob

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Verified Nutrition Data
Nutritional Values
Data Source

FSANZ AFCD Release 3 F000891 - Beef, steak, with bone, T-bone, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

236kcal
Energy per 100g
236 kcal
988 kJ • typical average
Macronutrients per 100g
Protein21.3g
Complete protein. All essential amino acids present.
Total Fat16.9g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium49mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
236 kcal / 988 kJ▼
Total energy from protein and fat.
Protein
21.3 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
16.9 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated
7.02 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
49 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron
1.97 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
3.08 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.18 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
5.74 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD Release 3 F000891 - Beef, steak, with bone, T-bone, untrimmed, raw. Typical averages per 100g raw. Not dietary or medical advice.
Moombra Meats - T-Bone Steak
Independent Verification
Why This T-Bone Steak Earned the Nutrition Verified Tick
Verified Origin
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Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
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Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
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Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
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The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
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Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000891) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
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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 grill or cast iron. The bone means you need slightly longer cook time than a boneless steak of the same weight.
Seasoning
Season with flaky salt 30-60 minutes before cooking for best crust.
Internal Temperature
Medium-rare: 55-57°C. Medium: 60-63°C. FSANZ safe minimum for whole beef cuts is 63°C.
Resting
Rest 5-7 minutes before cutting. Carve meat off the bone before slicing.
Recipe Suggestions
Recipes
01
Grilled T-Bone with Garlic ButterBBQ grill • 20 min • Serves 1-2
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Watch the Cook
You'll Need
1 x T-bone steak (500-600g)1 tbsp beef tallow or olive oilFlaky salt and cracked pepper50g butter, softened2 garlic cloves, minced1 tbsp fresh parsley, choppedJuice of half a lemon
Method
1Mix butter with garlic, parsley and lemon juice. Roll in cling wrap and refrigerate until firm.
2Bring steak to room temperature. Rub with oil and season with flaky salt.
3Get the BBQ grill very hot. Cook steak 4-5 minutes per side for medium-rare, rotating 90 degrees halfway through each side for grill marks.
4Rest flat on a board for 5 minutes.
5Slice a round of garlic butter and place on top just before serving. It will melt as you eat.
Tip: The tenderloin side cooks faster than the sirloin side. Keep that in mind if you want even doneness across both.
02
Cast Iron T-Bone with Pan DrippingsPan sear • 25 min • Serves 1-2
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You'll Need
1 x T-bone steak (500-600g)2 tbsp beef tallow4 garlic cloves, halved3 sprigs rosemaryFlaky salt and cracked black pepper
Method
1Pat steak very dry. Season aggressively on both sides with flaky salt 1 hour before cooking.
2Heat a large cast iron pan over very high heat for 3 minutes. Add tallow.
3Lay steak in pan. Sear 3-4 minutes without touching. Flip, add garlic and rosemary.
4Tilt pan and baste continuously with the hot fat for 2-3 minutes.
5Rest on a wire rack 5 minutes. Season with pepper and serve immediately.
Tip: Stand the steak on its fat edge for 1-2 minutes at the end to render the fat cap.
03
Florentine T-Bone with Rosemary and LemonBBQ / Grill • 25 min • Serves 1-2
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You'll Need
1 x T-bone steak (500-600g), at least 3cm thick3 tbsp extra virgin olive oil3 sprigs fresh rosemary, leaves picked2 garlic cloves, mincedZest and juice of 1 lemonFlaky salt and cracked black pepperRocket leaves and lemon wedges to serve
Method
1Mix olive oil, rosemary leaves, garlic and lemon zest. Rub all over the steak. Season with flaky salt and pepper. Rest 20 minutes.
2Get the BBQ or grill very hot. Sear steak 4-5 minutes per side for medium-rare, rotating once for grill marks.
3Stand the steak on its bone for 2 minutes to cook the base.
4Rest on a board 6 minutes.
5Squeeze lemon juice over the steak just before serving. Carve off the bone, slice both portions against the grain.
6Serve on a bed of rocket with lemon wedges and a drizzle of good olive oil.
Tip: Bistecca Fiorentina is always served rare to medium-rare. The Florentine tradition uses only salt and olive oil -- the rosemary and lemon here are an addition, but keep it simple beyond that.
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 F000891 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.