the MEAT SPECIALISTS

As meat specialists, Grosvenor Hotel unabashedly celebrates the deliciousness of perfectly cooked cuts. Boasting a meat hanging room, we are dedicated to sourcing premium grade meat from some of the best farmers and livestock producers across Victoria, Tasmania and New South Wales.

To help us deliver on this commitment, our Chef and his team have implemented a strict approach to sourcing, ageing and preparing our entire range of meats. Our selection criteria focuses on the animals breed, weight, feed pattern, marbling, pH level, colour and ageing of the meat. We range quality prime cuts of 2+ and 4+ marble score are wet and dry-aged for a minimum of 40 days.

ANGUS

First introduced to Australia in 1820 there are now over 62,000 registered calves here. The Angus in Australia is one of the most commonly known breeds of cattle.

marbling

Marbling is the last fat to be deposited and so it is the first fat to be used by the animal as an energy store. Therefore, to maximise marbling within red meat, cattle must be on a highly nutritious diet. Different types of farming methods produce different result. 

 
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why we choose grass

Because cows eat grass not grain! We find grass fed beef superior in flavour and not as heavy, so it's easier to digest. It has a better texture and tastes like beef should.

WHY WET AGE?

These days, most butchers receive prime cuts of beef and lamb in vacuum-sealed bags. Meat packed using this technique undergoes a process called ‘wet-ageing’. 

This method enhances tenderness, but flavour can be affected with over-ageing. Wet-ageing is popular because it requires less time and space than dry ageing meat, plus there is no weight loss as the moisture is retained.

why dry age?

Eating quality of the meat improves dramatically after it has been left to hang for a few days. 

While beef is technically dry aged after 7 days, it’s around day 11 that the crusting starts to properly form – an outward sign that the flavours are starting to concentrate and create the delicious result people know and love.

 
 

GROSVENOR HOTEL,YOUR LOCAL BUTCHER

Did you know we prepare take away packs? Speak to us (9531 1542) and let us know what you need for your next BBQ, special occasion or tonight's dinner and we'll trim and portion the beef to meet your needs.

All Cleaned and denuded will need to come from our kitchen upon request.

Please see cuts with prices below:

Eye Fillet

$45 per kg (whole in bag as is) / $55 per kg (cleaned and denuded) / 250g @ $16 each

Porterhouse

$25 per kg (whole in bag as is); $35 per kg (cleaned and denuded); 250g @ $12.50 each

Scotch Fillet

$39 per kg (whole in bag as is); $49 per kg (cleaned and denuded); 300g @ $14.50 each

Rib Eye

500g @ $28.00 each