Moombra Meats - Y-Bone Steak
All Moombra Meats Products

Y-Bone
Steak

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

Bone-in shoulder blade steak with the distinctive Y-shaped bone running through the middle. Classic Aussie BBQ steak — the bone keeps it juicy and adds flavour as it cooks.

FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookSlow cook
TextureSinew melts
FatModerate
Serve90°C+ probe
Cut Overview
About This Cut

The Y-bone is cut from the same shoulder blade muscle as oyster blade, with the Y-shaped bone left in. Like oyster blade, this cut runs a strong line of sinew (collagen) through the middle that needs time to break down — Moombra only cook this cut slow. Braise covered at 150°C for 3 to 4 hours, or run it in the slow cooker on low for 8 hours. The bone enriches the sauce as it cooks, releasing marrow and gelatin alongside the breaking-down sinew. The result is rich, melting and impossible to beat for a winter braise.

Around the Y-bone you get the lean blade muscle, a fattier strip, bone marrow and a layer of soft connective tissue — all in one cut. Treat it as a braising cut, not a steak.

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 F000828 - Beef, steak, boneless or bone-in, blade, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

169kcal
Energy per 100g
169 kcal
707 kJ • typical average
Macronutrients per 100g
Protein21g
Complete protein. All essential amino acids present.
Total Fat9.5g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium52mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
169 kcal / 707 kJ▼
Total energy from protein and fat.
Protein
21 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
9.5 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated
3.82 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
52 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron
1.83 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
4.17 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.1 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
0.14 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
2.88 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD Release 3 F000828 - Beef, steak, boneless or bone-in, blade, untrimmed, raw. Typical averages per 100g raw. Not dietary or medical advice.
Moombra Meats - Y-Bone Steak
Independent Verification
Why This Y-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
▼
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 F000828) 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
Not required for slow cooking. Take the meat out of the fridge as you preheat the pot or oven.
Best Cooking Method
Slow cook only. Braise covered in liquid at 150°C for 3 to 4 hours, or run a slow cooker on low for 8 hours. The cut is too tendinous for fast searing — Moombra do not recommend cooking this as a steak.
Seasoning
Season well before cooking either way.
Internal Temperature
Cook to a probe-tender 90-95°C internal. The exact number matters less than the feel — a metal skewer should slide through the meat with no resistance.
Resting
Rest in the braising liquid 15-20 minutes before pulling or slicing. The meat will reabsorb juices and stay tender.
Recipe Suggestions
Recipes
01
Slow-Braised Y-Bone Steak with Red WineBraise • 3.5 hrs • Serves 4
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You'll Need
800g oyster blade, cut into 4 portions2 tbsp olive oil1 brown onion, diced2 carrots, diced3 celery stalks, diced4 garlic cloves, crushed2 tbsp tomato paste300ml red wine400ml beef stock2 bay leaves3 sprigs thymeSalt and pepper
Method
1Preheat oven to 160°C. Season beef well.
2Brown beef in batches in a heavy oven-proof pot with olive oil. Set aside.
3Cook onion, carrot, celery in the same pot until soft, 8 minutes. Add garlic and tomato paste. Cook 2 minutes.
4Add wine. Scrape up the fond. Reduce by half.
5Add stock, bay leaves, thyme, and return beef to pot. Liquid should come halfway up the beef.
6Cover and braise in oven 3 hours until completely tender. Serve with mashed potato.
Tip: The central sinew disappears completely with slow cooking. This is one of the best braise cuts on the animal.
02
BBQ Y-Bone with ChimichurriBBQ · 25 min · Serves 2
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You'll Need
2 x Y-bone steaks (250-300g each)1 tbsp beef tallow or olive oilFlaky sea salt and cracked black pepper1 cup flat-leaf parsley, finely chopped3 garlic cloves, minced1 long red chilli, finely chopped2 tbsp red wine vinegar80ml extra virgin olive oil
Method
1Bring steaks to room temperature 30 minutes before cooking. Pat dry. Season heavily with flaky salt.
2Make chimichurri: combine parsley, garlic, chilli, vinegar and olive oil. Season and rest 20 minutes.
3Heat BBQ grates very hot. Rub steaks with tallow.
4Grill 4 minutes on the first side without moving. Flip, grill 3-4 minutes for medium-rare. Use the bone as a heat shield, the meat closest to it cooks slower.
5Rest 6-8 minutes on a board. The Y-bone is a hard-working cut, the rest matters.
6Slice the steak off the bone, then across the grain. Spoon chimichurri over the slices and serve.
Tip: Y-bone cuts cook unevenly because of the bone. Pull at 53°C in the thickest part for medium-rare and trust the rest.
03
Slow-Cooked Y-Bone with MushroomsSlow cooker · 8 hrs · Serves 4
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You'll Need
4 x Y-bone steaks (250g each)500g button or swiss brown mushrooms, halved2 brown onions, sliced4 garlic cloves, crushed300ml red wine500ml beef stock2 tbsp tomato paste3 sprigs thyme2 bay leaves2 tbsp plain flourSalt and pepper
Method
1Season steaks generously. Dust lightly in flour.
2Sear steaks in a hot pan with oil, 2 minutes per side. Transfer to slow cooker.
3In the same pan, cook onions until soft, 5 minutes. Add garlic and tomato paste, cook 2 minutes.
4Deglaze with red wine, scraping up the fond. Pour over the steaks. Add stock, thyme, bay and mushrooms.
5Cook on LOW for 8 hours, or HIGH for 4 hours. The meat should be falling off the bone.
6Serve over mashed potato or polenta with the rich mushroom sauce spooned over.
Tip: The Y-bone is the bone in a chuck cross-cut. The bone marrow renders into the sauce during the long cook, do not remove it.
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 F000828 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.