Some traditional ideas from our station kitchen

A classic piece of beef that you can’t beat, we love it on Yarrie. Pop it in a pot of boiling water with half a cup of vinegar, some peppercorns and an onion (not to be served). Serve with white sauce, some old English mustard and basic greens. Fantastic for cold meat sandwiches throughout the week, served with your favourite cup of tea.

Coongan is a beautiful Indigenous property that we lease and graze our cattle on. Coongan camping steak is perfect to take camping, or for quick, easy BBQ. Selected cuts are sliced a little thinner for quick and easy barbecuing. Keep up the good oil to it, keep it rare, don’t let it dry out!

Coolibahs are found at the base of our beautiful Yarrie Hills. This is a quality, luxury grill cut for special occasions. Rub with a good oil and a touch of rock salt before carefully grilling. Keep sauce away from it and experience the unique flavour.

Callawa is a local Indigenous station on the edge of Yarrie. It has a deep history and backs onto the Great Sandy Desert. This roast is the Girello, it’s a delicious ‘lean’ roast. For best results, roast it medium, season slightly (add a bit of garlic, salt and pepper to taste) and cover with foil to start, then finish off uncovered. Can be sliced up to make minute steaks or a great steak sandwiches.

Great on the BBQ or just pan fry . Use a good oil and don’t overcook or it will dry out. Great for a steak sandwich or cut into strips and make a lovely quick stir fry.

Mulla Mulla is a beautiful purple flower that grows throughout the rangelands. Our mince is real, it’s just beef and everyone that has it loves it. Mince is so versatile, it’s great for kids or for anyone wanting a good wholesome, simple, quick meal. From a humble spaghetti bolognese to homemade burger, it tastes better using our Mulla Mulla mince.

Big, Juicy and lean OUR Outback Beef Burgers are bigger than a 1/4 pounder, and loaded with all the flavour of rangelands fed beef.

Thanks to our ancient soils, our beef produces a unique natural mineral flavour. This is a quality, luxury grill cut for very special occasions. Rub with a good oil and a touch of rock salt before carefully grilling. Keep sauce away from it and experience the unique flavour.

Running waters is a magical place on the edge of the Great Sandy Desert east of Yarrie. This roast is a chunky little nugget of beef with a lovely juicy fat layer to keep the moisture in. Rub it in oil and salt, slowly roast it in a pan with some juices, and make that juice your gravy. Excellent for lunches that week as well.

Cha Ching! That has got to be one our best names? Our country is a patch of paradise so it fits well! Everyone needs diced beef for a quick back up stir-fry or lovely slow cooked curry or stew. Also great for lunches.

This is one of our favourites around the stockcamp fire! You can’t beat the flavour, and there’s no need for a knife and fork for this one. Make sure there is not one bit of meat left on the bone. Make a simple marinade of vinegar, soy and garlic, then slow roast in the pan with this juice or simply rub them with salt and oil, wrap in foil and throw them straight on the grill.

We served Curtis Stone real stockcamp ribs on his visit to Yarrie and he loved them.

Our ancient red dirt is special, it grows a beautiful rump steak. Rub with a good oil and a touch of rock salt before carefully grilling, do not let it dry out or overcook. Keep any sauce away from it and experience the unique flavour.

Point end brisket is truly the the Rolls-Royce of beef cuts for BBQ smokers the world over. It has to be tried to be believed. Please slow cook it, take the time and love this cut as much as it deserves. Great for a weekend with plenty of time or a special occasion. 

The forequarter chop of beef! Super tasty flavour and nice bone to chew on. Also perfect for the slow cooked steak and onions. Very underrated cut of beef!

Named after Talga – a beautiful part of Yarrie. This is a quality, luxury grill cut with the bone. Rub with a good oil and a touch of rock salt before carefully grilling. Keep sauce away from it and experience the unique flavour.

Osso Buco is an Italian dish, literally meaning bone with hole. Perfect for any stew or casserole it gives the meal a whole depth of flavour and taste, derived from the bone and marrow. This is an easy meal to prepare. Throw all your ingredients into a slow cooker or casserole dish and slow cook. Prepare it in the morning and dinner’s ready when you get home.

Just like the flower, this is the jewel of the Outback. A definite favourite luxury grill cut on Yarrie. Rub with a good oil and a touch of rock salt before carefully grilling. Keep any sauce away from it and experience the unique flavour.

The De Grey River is the heart of Yarrie Station, running right through the middle. This steak is for special occasions. Make sure you pick the bone up to eat it. Rub with a good oil and a touch of rock salt before carefully grilling. Keep any sauce away from it and experience the unique flavour.

A luxury roast for a very special occasion. You can’t beat bone-in cuts!

The Maitland River is found in the West Pilbara. This is the Girello sliced, great little steaks for a light lunch or sandwich. Don’t over cook it or let it dry out as there is no fat on it.

The skirt is our favourite cut on Yarrie. When it is fresh, this is very popular in Argentina and totally underrated in Australia. Slow cook it over the grill or coals. If you’re camping, lightly baste it with oil, salt and water. Amazing flavour and unique texture.

Lean beef Strips ready to go for a quick pan-fry meal or a good stir-fry.

A delicious rolled roast off the top of the ribs, mouth-watering flavour! Rub with a good oil and salt, slowly bake in a pan with a cup of water. Cover with foil, make sure you keep adding a little moisture and use that for your gravy at the end.

Bohemia is a beautiful tree found in the soft country across Yarrie. It gives the best shade on a hot day and makes a good campsite. This is a blade roast. Great for a family dinner and lunches for the week. Don’t overcook it, keep up the moisture and use the pan juices for a gravy.