Porterhouse Striploin from $39/kg - 100% Grass-Fed and Finished Angus Beef - Southern Ranges SR+

Sourced With Care

Southern Ranges is built around 100% grass fed and grass finished Angus cattle raised across the temperate pastures of southern Australia. The program is one of the few that guarantees no grain finishing at any point in the animal's life, which is what real grass fed beef actually means.

Every animal is fully traceable from farm to pack, raised without added hormones (HGP free) and without routine antibiotics. Southern Ranges partners with producers who prioritise low stress handling and sustainable grazing practices, which shows up in the meat's deep colour, fine grain, and clean grass fed flavour. Halal certification covers the entire process from slaughter through packaging.

Why Grass Fed Matters

Grass fed beef is leaner, deeper in flavour, and higher in omega 3 fatty acids than grain finished alternatives. Cattle raised on pasture develop muscle slowly and naturally, building the connective tissue and fat distribution that gives the meat its character.

Porterhouse is the cut that shows this off best. The fine grained striploin muscle takes on a deeper, more mineral driven flavour from the full grass fed finish, while the fat cap renders into rich, crisp edges under high heat. The SR+ grade means you get that genuine grass fed profile with the consistent marbling most pasture raised beef can't promise.

Packaging and Storage

Each porterhouse striploin is individually cryovac sealed to lock in juices and protect against freezer burn, then packed into insulated boxes with chilled gel packs for the journey to your door, keeping everything at fridge temperature from dispatch through to delivery.

Store it in the coldest part of your fridge below 4C and use within 14 days while sealed in the cryovac bag. Once opened, cook within 3 days. To freeze, leave the meat in the original vacuum bag, or portion into steaks first, and store at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 to 48 hours for the best results, never on the bench, and never refreeze once thawed.

The Cost Cut Meats Promise

100% grass fed and finished Angus porterhouse at a price that respects your wallet, backed by SR+ grading, full traceability, and Halal certification. If it doesn't meet your standards, it doesn't meet ours. Add to cart and taste what real grass fed beef is supposed to taste like.

Flavour and Texture

Porterhouse striploin sits in the sweet spot between tenderness and beefy flavour. The fine grain delivers a satisfying chew without toughness, while the fat cap renders down to baste the meat as it cooks, building that classic crust and juicy interior every steak lover chases.

100% grass fed and finished Angus brings a deeper, more mineral driven flavour than grain fed alternatives, with a cleaner finish on the palate. Pair it with a structured red like a Coonawarra Cabernet or a Heathcote Shiraz, a smear of chimichurri or café de Paris butter, and a wedge of charred lemon. For beer drinkers, a cold pale ale does the job nicely.

How to Cook a Porterhouse Striploin

The golden rule with porterhouse is render the fat cap properly and respect the rest. Rushed steak is wasted steak.

For Steaks

Cut 3cm to 4cm thick porterhouse steaks, season generously with salt at least 40 minutes ahead, and bring to room temperature. Heat a heavy cast iron pan or BBQ grill until smoking, then sear fat cap down first for 2 to 3 minutes to render. Lay flat and cook 2 to 3 minutes per side for medium rare, basting with butter, garlic, and thyme. Pull at an internal temp of 52C to 54C and rest 5 minutes before serving.

For a Whole Roast

Tie the striploin with butcher's twine to hold its shape, score the fat cap, and season heavily with salt and cracked pepper. Sear all sides in a smoking hot pan, then transfer to a 200C oven and roast 35 to 45 minutes for a 4kg piece, pulling at an internal temp of 52C for medium rare. Rest 15 minutes loosely tented under foil before carving against the grain into thick slices.

Pro Tip

Sear the fat cap first and let it render slowly. That's where the flavour lives.

Perfect For

When you want a proper steak on the table, porterhouse delivers across the board.

Readable version

• Weekly steak nights: Thick cut porterhouse on the grill or in the pan, sides of your choice, dinner sorted in under 20 minutes.
• BBQ entertaining: A whole striploin grilled over coals and sliced for a crowd is hard to beat for outdoor cooking.
• Sunday roast centrepieces: Tie the whole striploin and roast it for an impressive carving piece at the head of the table.
• Meal prep and freezer packs: Portion into individual cryovac steaks for instant high quality dinners ready to thaw and cook.