All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Thin-cut steaks trimmed for the BBQ. Fast-cooking, easy, and full of flavour.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
BBQ steaks are thin-cut, fast-cooking steaks trimmed from a mix of value cuts including rump, round, and blade. Cut 1-2cm thick so they sear and finish in minutes.
Tip: Thin steaks dry out fast. Cook on a screaming hot BBQ for short bursts. Pull at 55°C and let carryover do the rest.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000765 - Beef, BBQ steak (mixed cut), untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
135kcal
Energy per 100g
135 kcal
565 kJ · typical average
Protein21.5g
Complete protein. All essential amino acids present.
Total Fat5.8g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium55mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy135 kcal / 565 kJ▼
Total energy from protein and fat.
Protein21.5 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat5.8 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated2.3 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium55 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.1 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.0 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.3 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.6 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
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
Best in a hot pan or on the BBQ. High heat, short cook. 3-4 minutes per side for medium-rare on a 2-3cm steak.
Seasoning
Flaky salt before cooking. Pepper after.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. FSANZ safe minimum for whole cuts is 63°C.
Resting
Rest at least 5 minutes. Slice against the grain.
Recipe Suggestions
Recipes
01
Garlic & Herb BBQ Steaks
▼You'll Need
4 x BBQ steaks (150g each)2 tbsp olive oil3 garlic cloves, crushed2 tbsp fresh rosemary, chopped1 tbsp fresh thyme leavesFlaky salt and pepperLemon wedges to serveCrusty bread to serve
Method1Mix olive oil, garlic, rosemary and thyme. Rub over steaks. Rest 20 minutes.
2Heat BBQ plate until very hot. Season steaks with flaky salt.
3Cook 2 minutes per side for medium-rare. Remove and rest 3 minutes.
4Slice against the grain. Squeeze lemon over. Serve with crusty bread.
5Drizzle any resting juices back over the sliced steak.
Tip: BBQ steaks are thin. Don't walk away. 2 minutes per side is all you need.
02
Marinated BBQ Steak Sandwich
▼You'll Need
2 x BBQ steaks (150g each)2 tbsp soy sauce1 tbsp Worcestershire sauce1 tbsp olive oil1 garlic clove, minced2 crusty rolls1 brown onion, slicedBaby rocket and aioli to serve
Method1Combine soy, Worcestershire, oil and garlic. Marinate steaks for 20 minutes.
2Caramelise onion slowly in a pan with a pinch of salt. Set aside.
3Heat BBQ hot. Cook steaks 2 minutes per side. Rest 2 minutes.
4Slice steaks and build sandwiches: roll base, aioli, rocket, steak, onion, top.
5Serve immediately while the steak is still warm.
Tip: Toast the roll cut side down on the BBQ for the last 30 seconds. Adds char and keeps the roll from going soggy.
03
Korean BBQ Steak Lettuce Wraps
▼You'll Need
600g Burnham Grazing BBQ steaks3 tbsp soy sauce2 tbsp gochujang1 tbsp sesame oil2 tbsp brown sugar4 garlic cloves, minced1 tbsp grated gingerIceberg or cos lettuce cupsSteamed riceKimchi, sliced spring onion, sesame seeds
Method1Combine soy, gochujang, sesame oil, sugar, garlic and ginger. Marinate steaks 30 minutes.
2BBQ on high heat 1 to 2 minutes per side. Rest 3 minutes.
3Slice across the grain into thin strips.
4Serve in lettuce cups with rice, kimchi, spring onion and sesame seeds.
Tip: Gochujang is the key. Find it at any Asian grocer. Adjust the heat by adding more or less to the marinade.
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