O'connor Club Steak

Club steaks are cut from the shortloin like a t-bone steak, but from the smaller part of the loin nearest the rib, so the cut has less of the tenderloin meat compared to the T-bone. What remains is a "bone in" striploin with an L-shaped bone, which imparts delicious flavor when cooking. Fantastic on the grill, seared on a pan, or broiled. Sold by weight! If you are looking for a specific weight, add a few pieces to your cart (the specific weights of those pieces will be displayed), and then remove the ones you don't want. About the producer: Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world. It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country. And it’s here that the O'connor family have been producing exceptional beef for three generations. Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney. That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef. It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics. After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value. To learn more about them & get some great beef-spiration, give them a follow on IG here.