Serving up Brisbane’s best grain fed beef dishes
- niamh552
- Sep 23
- 3 min read
Updated: Sep 26
Brisbane’s culinary scene is making serious moves when it comes to premium steak. Two of the city’s finest culinary destinations for steak, Black Hide Steak & Seafood by Gambaro Group and Naldham House, are proudly serving grain fed beef, showcasing the standout quality and consistency that comes from this production system.
The magic is in the marbling
Grain fed beef is prized for its superior tenderness, fine marbling, and consistent eating quality, the result of a carefully managed feeding program. With cattle raised on a nutritionally balanced, grain-based diet under the National Feedlot Accreditation Scheme (NFAS), the result is flavourful, juicy beef that delivers time after time.
Managing Director at Gambaro Group, Jason Gambaro, explains at Black Hide that quality is non-negotiable.
"At Black Hide Steak & Seafood on Caxton and Queen’s Wharf, we choose grain fed beef for its superior marbling, rich flavour, and unmatched tenderness, ensuring every cut meets the high standard our guests deserve.”
Over at Naldham House Brasserie, Executive Chef Douglas Keyte also champions grain fed beef, with a strong appreciation for how consistent marbling builds flavour.
“We feature two grain fed beef options on our menu. We use a 2–3 MB (Meat Standards Australia marbling score) flank steak for our steak frites and a 4–5 MB bone-in rib eye.”
“As grain fed beef cooks, its intramuscular fat (marbling) renders down, keeping the meat nice and juicy. At the same time as its marbling renders, it absorbs salt better too, and when cooking with wood, it will take on the smoky flavours a lot easier."
Keyte’s approach is one of precision, selecting specific cuts based on their end use and flavour potential. For example, for grilled steaks, he prefers a short dry-ageing process to reduce bloodiness and enhance natural beefiness without losing texture.
Supported by the source
Beyond the kitchen, sourcing remains a key factor in serving a premium steak and is considered just as important as the preparation.
Gambaro highlights, from rib eyes to eye fillets, every cut served across Black Hide’s menus speaks to the care and quality behind Australia’s grain fed supply chain and the elevated dining experience it supports.
“Proudly sourced from Stanbroke, our commitment to quality begins at the source.”
Keyte also shares this deep respect for provenance, emphasising how choosing the right producer and the right feed program is crucial as it directly impacts the flavour, texture, and consistency on the plate.
“Sourcing plays a significant role in the quality and consistency of the beef. Where and how the cattle are raised can affect everything from marbling and flavour to texture. Factors like climate, feed quality, and animal stress levels all contribute to the final product. Working with specific producers allows us to tailor our selection based on the characteristics we’re looking for in each cut.”
A cut above
Whether you’re enjoying a charred flank steak to indulgent, bone-in rib eyes, Brisbane’s grain fed beef champions are proving that quality is a matter of craft and consistency. Thanks to world-class restaurants and passionate chefs who understand their product inside and out, grain fed beef continues to earn its place on the city’s best plates.
So next time you’re in town, treat yourself. Visit Black Hide or Naldham House, and experience the grain fed difference.
