Rare Steakhouse Restaurant Melbourne Victoria

a cut above

Rare offers a full range of premium Australian beef. All of our beef is lightly brushed with Rare’s unique basting sauce and char-grilled to perfection, allowing the full flavour and texture to be savoured. Rare Steakhouse beef is MSA* graded and expertly sourced from various regions of the country, ranging from Gippsland and Bellan in Victoria, Murray Bridge in South Australia and Rockhampton in Queensland. With over 15 different cuts on the menu, each cut is carefully chosen for its distinct characteristics, flavor profile and the finest in eating quality. * MSA – Meat Standards of Australia

cuts of meat - what you need to know

Eye Fillet The most tender steak with a mild flavour. The leanest of all cuts. Also known as Fillet and Tenderloin. Porterhouse A well-marbled, tender and flavourful steak, with a trimmed side fat covering. Also known as Strip loin or Sirloin. T-bone Eye fillet on one side, Porterhouse on the other infused with flavour from the bone. Scotch Fillet Rib Eye off the bone. Well-marbled with center fat that melts into the steak during cooking. A tender and succulent steak. Rib Eye on the Bone Scotch Fillet on the bone with added flavour and sweetness from the bone. Rump The most robust flavor of all the cuts – lean and firm. Also known as a beef medallion Pasture fed vs. Grain fed beef Pasture fed cattle are fed only on soft irrigated pasture/ grass. The beef has a stronger meat flavor with generally less marbling (fat content) and is therefore leaner. Angus Pure Natural Australian Beef – from the Murray bridge region in South Australia. A strictly grass fed animal. The cattle are also free from GMO'S, growth hormones and antibiotic treatments. GMO's - Genetically Modified Organisms Sher Wagyu Beef - Sher Wagyu is a small family operated business that provides award winning Wagyu beef to Australia, Japan. Established in 1991, the Sher family has been recognized at the Australian Produce Awards with gold medals in 2009, 2010 and 2011, for their superior quality beef. Raised on the lush, green pastures of western Victoria, then finished for 450 days on a specially formulated grain; the meat is finely marbled and intensely flavoured. Sher Wagyu is rich, smooth and extremely tender. Grain fed cattle are fed on a diet of grains, containing more fats than grass. Therefore, grain fed cattle produces a more marbled meat, resulting in a deeper flavor. Ageing Processes Vacuum Packed Wet Ageing This process provides an airtight, moisture-proof package that protects the meat from oxidation, dehydration & evaporation during storage. Vacuum packaging allows uninterrupted ageing to continue. Dry Ageing A traditional process whereby the entire carcass is placed in a cooler, generally around 3-8 degrees Celsius with closely monitored air flow, temperature & humidity. The ideal time frame is 2-4 weeks. The purpose of this process is to allow the beef time to reach optimum flavour & tenderness.