Southern Ranges Grass-Fed Mixed Steak Box - Porterhouse • Eye Fillet • Scotch Fillet – 100% Grass-Fed, Grass-Finished

Serious about steak? This is your box. The Southern Ranges Grass-Fed Mixed Steak Box brings together three of Australia’s most beloved cuts, Porterhouse, Eye Fillet, and Scotch Fillet, into one curated package of uncompromising quality.

Raised in the clean, cool-climate pastures of Victoria, these steaks are 100% grass-fed and grass-finished, meaning they’ve never seen a grain ration in their lives.

Each cut has been carefully selected to offer a balance of flavour, texture, and marbling, giving you the full spectrum of premium steakhouse experience at home. Whether you’re firing up the barbecue, planning a dinner date, or simply stocking up the fridge with trusted staples, this box makes it easy to cook with confidence.

Butcher’s Notes

• Cut Weight: Approx. 5.5kg 
• Cuts Included: Scotch Fillet, Porterhouse, Eye Fillet
• Breed: Grass-Fed Angus
• MSA Graded: Yes (Meat Standards Australia Certified)
• Feeding: 100% Grass-Fed
• Ageing Process: Aged 18-36 Months
• Processing: Hand-trimmed, individually portioned steaks
• Packaging: Individually vacuum-sealed, freezer-safe
• Shelf Life: Up to 10 weeks refrigerated
• Delivered Fresh: Never frozen, unless requested
• Cooking Methods: Perfect for grilling, pan-searing, or sous vide

Why Choose Southern Ranges Grass-Fed Beef?

• Naturally Raised: Cattle are reared on lush, open Victorian pastures with no grain, fillers, or growth hormones.
• 100% Grass-Fed & Finished: From start to finish, these animals consume only pasture, no feedlot shortcuts.
• Clean, Honest Flavour: The result is leaner beef with an unmistakably natural, earthy flavour profile.
• High Animal Welfare: Southern Ranges follows ethical farming principles with minimal stress, resulting in better beef quality.
• Traceable & Transparent: Every cut can be traced back to its source, ensuring confidence and integrity at every step.

Inside the Box: A Cut-by-Cut Breakdown

Porterhouse

Porterhouse is the people’s steak, robust, satisfying, and easy to cook. Also known as sirloin, this cut offers the best of both worlds: a firm bite and just enough marbling to keep things juicy. 

Whether you’re cooking it on a sizzling BBQ or a cast-iron skillet, it develops a stunning crust while maintaining a tender core. It’s a go-to for family dinners, steak sandwiches, or a quick midweek treat.

Eye Fillet

Known for being the most tender cut on the beast, eye fillet is pure elegance. It’s lean, velvety, and almost melts as you eat it. This cut is all about finesse, perfect for nights when you want to impress without overcomplicating things. Grill it simply with salt and pepper, and let the quality do the talking.

Scotch Fillet

Also called ribeye (without the bone), this is the flavour bomb of the bunch. The Scotch Fillet is heavily marbled, rich, and succulent. As it cooks, its fat renders through the meat to create a buttery texture and deep, satisfying taste. Ideal for fire-cooking, reverse-searing, or a premium pan-fry, it’s a steak that rewards patience and proper technique.

Flavour & Texture: What You’ll Taste

Each steak in this box tells a slightly different story, but all are united by their grass-fed origin and Southern Ranges terroir. Expect:

• Porterhouse: Balanced beefiness with a structured chew and leaner profile
• Eye Fillet: Silky-soft texture with delicate flavour, best served rare to medium
• Scotch Fillet: Juicy and indulgent with bold, buttery notes and lasting richness

Unlike grain-fed beef, grass-finished beef has a clean, mineral-rich finish and a more natural fat distribution. You’ll notice a slightly firmer texture and a flavour profile that’s closer to the land, less sweetness, more depth.

How to Cook Each Cut Like a Pro

Porterhouse

• Best cooked medium-rare to medium
• Salt generously before cooking
• Sear on high heat, rest for 5–7 minutes before slicing

Eye Fillet

• Cook quickly on high heat
• Rare to medium-rare recommended
• Use butter, garlic, and rosemary for an elevated basting finish

Scotch Fillet

• Perfect for reverse-searing or charcoal grilling
• Allow fat to render slowly over indirect heat
• Let rest for 10 minutes before slicing to retain juices

General Tips:

• Always bring steaks to room temperature before cooking
• Let them rest post-cooking to allow juices to redistribute
• Slice against the grain for the best bite

Perfect for Any Occasion

Whether you’re cooking for two or hosting a table of guests, this steak box brings versatility and convenience to your kitchen.

• Hosting a BBQ? Start with scotch.
• Midweek dinner? Porterhouse is your mate.
• Romantic Friday night? Eye fillet is unbeatable.

No need to overthink meal planning or cut selection, this box has you covered with crowd-pleasing favourites in one go.

Why It’s Worth Every Bite

This isn’t your average mixed meat pack. The Southern Ranges Grass-Fed Mixed Steak Box is a curated steakhouse experience, bringing together three elite cuts backed by one of Australia’s most respected grass-fed programs.

It’s ideal for:

• Home cooks wanting to level up their steak game
• Gift givers looking for a high-quality, thoughtful present
• Meat lovers are tired of guessing what to buy next

Every cut delivers consistent results, even for beginners. And for seasoned grillers? It’s a dream line-up of texture, marbling, and flavour, all wrapped in ethical, traceable sourcing.

Three Cuts, Endless Possibilities

Steak night just got a serious upgrade. With Porterhouse, Eye Fillet, and Scotch Fillet in one grass-fed box, you’ll enjoy unmatched variety without sacrificing quality. This is the kind of beef that lets you cook like a chef, with zero compromise.

Grab your Southern Ranges Mixed Steak Box today, and experience the kind of clean, rich, unforgettable beef that only comes from pasture to plate.