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Australian 100 Days Grain Fed Sirloin Steak uses Australian beef. After grain feeding, the beef has a richer flavor and firmer texture, making it suitable for those who enjoy the natural aroma of steak, juiciness, and a substantial bite. The sirloin cut has a natural fat cap, which releases aromatic oils when pan-fried or grilled. Sear the surface until caramelized and keep the inside juicy for a high-quality Australian steak meal at home.
Each pack is approximately 250g ±10%, suitable for 1–2 people. It's perfect for family dinners, high-protein meals for fitness enthusiasts, weekend BBQs, holiday gatherings, or simply pan-frying a steak to pair with rice, mashed potatoes, or salad.
| Item | Content |
|---|---|
| Product Name | Australian 100 Days Grain Fed Sirloin Steak |
| English Name | Australian 100 Days Grain Fed Sirloin Steak |
| Specification | 250g ±10% |
| Product Type | Frozen Raw Steak |
| Beef Category | Australian Beef |
| Feeding Method | 100 Days Grain Fed |
| Cut | Sirloin |
| Origin | Australia |
| Packaging | Vacuum Frozen Pack |
| Suitable for | Pan-frying, Grilling, Air Frying, Baking, BBQ, Steak Dinners |
| Storage | Store frozen at -18°C or below |
| Consumption Method | Must be thoroughly cooked before consumption |
| Selling Point | Description |
|---|---|
| Australian Beef | Australian beef has a natural flavor and consistent quality, suitable for everyday family meals and restaurant-quality steaks. |
| 100 Days Grain Fed | Grain feeding enhances meat flavor and fat marbling, resulting in a richer taste compared to grass-fed beef. |
| Sirloin Cut | Rich in flavor with a firm, satisfying texture and chew. |
| Natural Fat Cap | The fat cap renders during pan-frying or grilling, adding significant aroma and flavor to the steak. |
| 250g ±10% Portion | Suitable as a main course for one person or to share between two. |
| Vacuum Frozen Pack | Convenient for storage, reduces freezer burn, and maintains meat quality. |
| Various Cooking Methods | Can be pan-fried, grilled, air-fried, baked, or cut into cubes for cooking. |
| Item | Description |
|---|---|
| Meat Flavor | Rich beef flavor, ideal for those who enjoy the natural taste of steak. |
| Texture | Firm and substantial, suitable as a main course. |
| Fat Aroma | The sirloin's fat cap releases a distinct aroma when heated. |
| Juiciness | Proper thawing and cooking will preserve the steak's juiciness. |
| Ideal Doneness | Medium Rare, Medium, Medium Well, or Well Done, depending on personal preference. |
| Occasion / Person | Reason for Recommendation |
|---|---|
| Family Dinner | One pack can serve as a main course, pairing well with rice, pasta, mashed potatoes, or salad. |
| Fitness and Muscle Building | Beef is rich in protein, making it an excellent source of protein for meals. |
| Weight Loss and Low-Carb Diets | Steak itself contains almost 0 carbohydrates, making it suitable for low-carb eating plans. |
| Weekend BBQ | Sirloin has a rich meat flavor, and grilling enhances its aroma. |
| Steak Beginners | Sirloin is easy to prepare and doesn't require complex techniques. |
| Romantic Dinner | Serve with black pepper sauce, red wine sauce, or garlic butter sauce for a simple yet elegant meal. |
| Festive Gatherings | Suitable as an additional dish for Christmas, birthdays, family gatherings, or friends' parties. |
| Step | Method |
|---|---|
| 1. Thaw in Refrigerator | Before cooking, place the steak in the refrigerator to thaw naturally. Recommended 8–12 hours in advance. |
| 2. Bring to Room Temperature | Take out of the refrigerator 15–20 minutes before cooking to ensure even heat distribution. |
| 3. Pat Dry | Pat the surface dry with paper towels to help achieve a crispy, seared crust. |
| 4. Season Simply | Season with sea salt and black pepper; garlic powder or herbs can also be added. |
| 5. Sear on High Heat | Heat a frying pan, add oil, and sear each side until a caramelized crust forms. |
| 6. Add Aromatics | Butter, garlic, rosemary, or thyme can be added to enhance flavor. |
| 7. Rest | After cooking, rest the steak for 3–5 minutes to allow juices to redistribute. |
| 8. Slice Against the Grain | Slice against the grain for a more tender bite. |
| Doneness | Internal Temperature Reference | Texture Characteristics |
|---|---|---|
| Medium Rare | Approx. 57°C | More juicy, tender texture |
| Medium | Approx. 63°C | Evenly cooked, balanced juiciness and chewiness |
| Medium Well | Approx. 68°C | More cooked, firmer texture |
| Well Done | Approx. 71°C or above | Completely cooked through, suitable for those who prefer well-done meat |
For pregnant women, children, the elderly, or individuals with weakened immune systems, it is recommended to cook the steak until thoroughly done.
| Cooking Method | Suggested Preparation |
|---|---|
| Grilling | Thaw, pat dry, brush lightly with oil on both sides, then grill until cooked. |
| Air Fryer | Brush surface with oil, air fry at approximately 180°C, flipping halfway. Adjust time according to thickness and desired doneness. |
| Oven | Sear the surface first, then transfer to the oven to finish cooking internally. |
| Steak Cubes | Sear until caramelized, then cut into cubes. Can be served with garlic fried rice, black pepper sauce, or Japanese yakiniku sauce. |
| Steak Salad | Cook and slice the steak, then serve with salad greens, avocado, cherry tomatoes, and olive oil. |
| Steak Rice | Slice and place over rice, serve with a soft-boiled egg, onion sauce, or black pepper sauce. |
| Category | Recommended Pairing |
|---|---|
| Basic Seasoning | Sea salt, black pepper, minced garlic, butter, rosemary, thyme |
| Sauces | Black pepper sauce, mushroom sauce, red wine sauce, garlic butter sauce, Japanese yakiniku sauce |
| Staples | White rice, mashed potatoes, baked potato, pasta, garlic bread, low-carb vegetable rice |
| Vegetables | Asparagus, broccoli, spinach, corn, mushrooms, cherry tomatoes |
| Drinks | Unsweetened tea, sparkling water, red wine, beer |
The following nutritional information is estimated based on general raw sirloin steak. Actual values may vary due to beef fat content, trimming, batch, thawing status, and cooking method.
| Nutrient | Per 100g |
|---|---|
| Energy | Approx. 860 kJ / 206 kcal |
| Protein | Approx. 20.8g |
| Total Fat | Approx. 13.0g |
| Saturated Fat | Approx. 5.0g |
| Trans Fat | Approx. 0.4g |
| Carbohydrates | 0g |
| Sugar | 0g |
| Sodium | Approx. 58mg |
| Nutrient | Per pack approx. 250g |
|---|---|
| Energy | Approx. 2,150 kJ / 515 kcal |
| Protein | Approx. 52.0g |
| Total Fat | Approx. 32.5g |
| Saturated Fat | Approx. 12.5g |
| Trans Fat | Approx. 1.0g |
| Carbohydrates | 0g |
| Sugar | 0g |
| Sodium | Approx. 145mg |
| Package Weight | Energy | Protein | Total Fat | Sodium |
|---|---|---|---|---|
| Approx. 225g | Approx. 1,935 kJ / 464 kcal | Approx. 46.8g | Approx. 29.3g | Approx. 131mg |
| Approx. 250g | Approx. 2,150 kJ / 515 kcal | Approx. 52.0g | Approx. 32.5g | Approx. 145mg |
| Approx. 275g | Approx. 2,365 kJ / 567 kcal | Approx. 57.2g | Approx. 35.8g | Approx. 160mg |
| Item | Recommendation |
|---|---|
| Frozen Storage | Please store at -18°C or below. |
| Thawing Method | Recommended to thaw naturally in the refrigerator. |
| Quick Thawing | Can be placed in a sealed bag with packaging and thawed in cold water. |
| After Thawing | Please cook and consume as soon as possible. |
| Avoid | Not recommended for prolonged thawing at room temperature or repeated freezing. |
| After Opening | Cook on the same day after opening, not recommended for long-term storage. |
| Caution | Description |
|---|---|
| Must be Heated | This product is frozen raw beef and must be thoroughly cooked before consumption. |
| Separate Raw and Cooked | Please use different cutting boards, knives, and utensils for raw meat and cooked food. |
| Fully Thaw | It is recommended to cook after fully thawing for more even heat distribution. |
| Avoid Cross-Contamination | Wash hands, knives, cutting boards, and countertops after handling raw meat. |
| Special Populations | Pregnant women, children, the elderly, and individuals with weakened immune systems are advised to consume thoroughly cooked steak. |
| Handling After Thawing | Cook as soon as possible after thawing; re-freezing is not recommended. |
| Question | Answer |
|---|---|
| Is this steak pre-cooked? | No. This product is frozen raw steak and must be thoroughly cooked before consumption. |
| What is the weight per pack? | Each pack is approximately 250g, with a reasonable fluctuation of ±10%. |
| What does "100 Days Grain Fed" mean? | It means the cattle have been fed grain for 100 days, which typically enhances meat flavor, marbling, and overall texture. |
| Is this suitable for pan-frying? | Yes. Sirloin steak is very suitable for pan-frying, grilling, and oven cooking. |
| Does it need marinating? | Not necessarily. Simple seasoning with sea salt and black pepper is enough to bring out the beef's natural flavor. |
| Is it normal to have a fat cap? | Yes, it's normal. Sirloin often has a natural fat cap, which adds aroma and flavor when cooked. |
| Is it suitable for fitness enthusiasts? | Yes. Steak is rich in protein, but also contains a certain amount of fat. Portions can be adjusted according to individual dietary goals. |
| Can it be air-fried? | Yes. It is recommended to fully thaw and pat the surface dry before air-frying. Air-frying time should be adjusted according to thickness. |
| Can it be refrozen after thawing? | Not recommended. Repeated freezing and thawing will affect meat quality and food safety. |
| Can it be cut into cubes for fried rice? | Yes. Cooked and cubed, it can be served with garlic, onions, black pepper sauce, or fried rice. |
Australian 100 Days Grain Fed Sirloin Steak 250g ±10%, rich in flavor, firm texture, suitable for pan-frying and grilling, allowing you to easily enjoy a high-quality Australian steak meal at home.
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