Chef’s Notes

Jason Staudt

Stokehouse St Kilda, Executive Chef

"The consistency and quality of Altair Grassfed Wagyu is second to none. With the texture of traditional Wagyu and the flavour of grassfed with such fine marbling is incredible.“

Stokehouse St Kilda decided to moved to a grassfed product because of the difference in flavour and to align with their ethos of sustainability. Altair Wagyu is 100% grassfed and raised in a free range environment, which aligns with their values as a restaurant.

Favourite cut

Sirloin

Stokehouse uses Altair grassfed beef on its Al La Carte menu Sirloin steaks in marble score 3 and marble score 4.

Favourite Grassfed Wagyu cuts

Flat Iron

Thin, flat, and unassuming, yet tender and very delicious, flat iron steaks are an unsung hero of the 2nd tier bistro steak cuts. Great for grilling, roasting and sous vide.

Eye Fillet

The eye fillet steak is one of the most tender cuts, with little fat or connective tissue. Best for grilling and pan frying and is also valued for use in tartare.

Porterhouse

Sirloin or Porterhoue steak is a favourite due to it’s balance of tenderness and flavor. It is considered to have a milder flavor than the Rib Eye but more tender. Best for grilling or pan frying.

Rib Eye

Rib Eye also known as scotch fillet is loved for it’s tenderness and rich flavour. It’s wonderfully marbled and best cooked to medium rare. To allow time for the fat to render.

Rump Cap Trim

This cut is particularly prized in the Brazilian steakhouse tradition, where it is referred to as “picanha.” It’s juicy and packed with flavor. Delicious over charcoal and a medium doneness is recommended to give the fat cap longer to goldenup.