All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Cut from the short loin. Lean, tender, and ringed with a clean strip of fat for flavour.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Porterhouse is cut from the short loin, between the sirloin and the rib. It is one of the leaner loin steaks, with a clean strip of fat running along the edge that bastes the meat as it cooks.
Tip: Score the fat cap lightly before cooking. It renders more evenly and stops the steak from curling.
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
F000771 - Beef, porterhouse (New York strip), untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
170kcal
Energy per 100g
170 kcal
712 kJ · typical average
Protein21.0g
Complete protein. All essential amino acids present.
Total Fat9.5g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium50mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy170 kcal / 712 kJ▼
Total energy from protein and fat.
Protein21.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat9.5 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated4.1 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.
Sodium50 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron1.9 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.8 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.5 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.4 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)6.0 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
Classic Pan-Seared Porterhouse
▼You'll Need
2 x porterhouse steaks (280g each, 3cm thick)1 tbsp beef tallow2 garlic cloves, smashed2 sprigs thyme30g butterFlaky salt and cracked pepper
Method1Remove steaks from fridge 40 minutes before cooking. Pat dry and salt well.
2Score the fat cap with a sharp knife in a crosshatch pattern.
3Heat cast iron pan until smoking. Add tallow. Stand steaks on their fat edge for 1 minute to render.
4Lay flat. Sear 3 minutes per side. Add garlic, thyme and butter. Baste for 1 minute.
5Rest 5 minutes on a warm plate. Slice against the grain.
Tip: Standing the steak on its fat edge first is the difference between a porterhouse and a great porterhouse.
02
Porterhouse with Red Wine Pan Sauce
▼You'll Need
2 x porterhouse steaks (280g each)1 tbsp beef tallow1 shallot, minced200ml red wine200ml beef stock1 tbsp Dijon mustard2 tbsp cold butterFlaky salt and pepper
Method1Season steaks liberally. Sear in hot pan 3 minutes per side. Rest on a rack.
2In the same pan, saute shallot in residual fat for 1 minute.
3Deglaze with red wine. Reduce by two-thirds, scraping fond.
4Add stock, reduce by half. Whisk in mustard then cold butter off-heat.
5Slice steak against the grain. Spoon sauce over. Finish with flaky salt.
Tip: Rest the steak while you build the sauce. Both are ready at the same time.
03
Porterhouse with Cafe de Paris Butter
▼You'll Need
2 Burnham Grazing porterhouse steaks, 250g each1 tbsp beef tallowFlaky salt and cracked pepper100g unsalted butter, softened1 small shallot, finely chopped2 anchovies, mashed1 tbsp capers, chopped1 tbsp chopped parsley1 tsp Dijon mustard1 tsp Worcestershire sauce1 garlic clove, crushedZest of half a lemon
Method1Combine softened butter, shallot, anchovies, capers, parsley, mustard, Worcestershire, garlic and lemon zest. Roll into a log in cling film. Chill.
2Bring steaks to room temp. Season heavily with salt.
3Heat tallow in cast iron over high heat until smoking.
4Sear steaks 3 minutes per side for medium-rare. Pull at 53 degrees C internal. Rest 5 minutes.
5Slice butter into rounds. Place on hot steaks just before serving.
Tip: Cafe de Paris butter is one of the great sauces. Make a batch and freeze rounds for fast steak nights.
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