Top executive chef for Sydney’s renowned steak restaurants weighs in on grain fed beef
- niamh552
- 5h
- 2 min read
From underground speakeasies to grand New York-style steakhouses, Liquid & Larder has reshaped Sydney’s dining scene with its bold flavours and refined hospitality. At the helm of this restaurant collective, which includes Bistecca, The Gidley, Alfie’s, The Rover, Bar Julius, and Lottie, is Executive Chef Pip Pratt, a man who knows his beef.
When it comes to creating Sydney’s best steak experience, grain fed beef is front and centre.
The best of both worlds
Pratt champions grain-finished beef, enjoying the benefits of both grass and grain fed systems.
"We choose grain fed beef because of its superior texture, rich flavour, and consistency.
Grain-finishing gives us the best of both worlds: the natural, deep beef flavour developed from grass-feeding, and the enhanced marbling, tenderness, and richness that come with a grain finish.”
One brand, many cuts
Across Liquid & Larder’s portfolio, the Riverine Premium is the beef range of choice, a consistently high-quality product sourced from Teys Australia and tailored to suit the character and menu style of each venue.
“We use the Riverine Premium range across all our venues, tailoring the cuts to suit each restaurant’s unique concept:
T-bones at Bistecca, rib-eye at The Gidley, sirloin at Alfie’s, rib chops at Lottie, and burger mince at both The Gidley and The Rover.”
Key to Liquid & Larder’s approach is a central butchery, housed within Alfie’s, that enables the team to take full control of the cuts and ageing process.
“We wet-age our beef for 4 to 6 weeks, followed by a week of dry-aging.
The results of this process are amazing, and we have developed a richer, deeper, meatier flavour with the wet ageing process of our grain fed beef.
Pratt relies on the expertise and integrity of his producer to deliver a premium product fit for their plates.
“While we don’t personally source the cattle, Teys’ is extremely thorough from selecting cattle at market, to feeding, processing, and marble scoring. The results are a consistently excellent product.”
Sydney's steak scene: where craft meets character
Grain fed beef plays an integral role in shaping the flavour, tenderness and character that define the Liquid & Larder’s steakhouse experience.
Pratt and his team bring a butcher’s precision and a chef’s intuition to every cut. With beef that’s been grass-raised, then grain-finished for consistency and richness, they strike a balance between bold flavour and refined technique.
When it comes to creating Sydney’s top steak scene, It’s not just about putting a steak on the grill, it’s about honouring every part of the process, from how the cattle were raised to how the meat is aged, butchered, cooked, and finally served.
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