Bringing the
Outback
to your plate

From our hands, to yours

Some traditional ideas from our station kitchen how to prepare our unique range of outback beef cuts

The Outback Beef Sausage

The “Outback Fat”  made with natural skins. A good fat juicy Snag, so make sure you cook it slowly to let our flavours set it, or if you in a rush for the kids, do the obvious and cut it in half down the middle (it tastes just as good!)

Classic Corned Silverside

A classic piece of beef that you cant 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 & some basic greens. Fantastic for cold meat sandwiches through out that week, served with your favorite cup of tea!

Coongan Camping Steak

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

Coolibah Scotch

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 expereince the unique flavour.

Callawa Classic Roast Beef

Callawa is a local aboriginal station on the edge of Yarrie, it has a deep history and backs onto the great sandy desert. This roast is the Girello, its a Delicious ‘lean’ roast, for best results roasted medium, season slightly ( bit of garlic, salt & 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.

Marble Bar Marinated Steak

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 Mince

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

Check out our recipe

Outback Beef Burgers

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.

Pilbara Prime Eye Fillet

Just like 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 Roast

Running waters is a magic 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 aswell.

Para Diced Steak

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.

Real Stockcamp Ribs

This is one of our favourites around the stockcamp fire! Your cant beat the flavour and there is 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 marinate 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 this on his visit to Yarrie and he loved them!

Check out our recipe

Red Dirt Rump

Our ancient red dirt is special, its grows a beautiful rump steak. Rub with a good oil & 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.

Outback Brisket

This is a Point end Brisket. It 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. 

Yarrie Y-Bone

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!

Talga T-Bones

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.

Outback Osso Bucco

Osso Buco is an Italian dish, literally meaning bone with hole. It will be perfect for any stew or casserole, giving it a whole depth of flavour and taste, added from the bone and marrow. Easy meal to do. Throw all your ingredients into a slow cooker or casserole dish and slow cook. Do it in the morning and dinners ready, when you get home!

Check out our recipe

Sturt Pea Porterhouse

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

Degrey River Rib Eye

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

River Rib Eye Roast

A luxury Roast for a very special occasion, you cant beat bone in cuts

Maitland Medallions

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.

Yarrie Skirt Steak

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 camping lightly baste it  with oil, salt and water. Amazing flavour and unique texture.

Spinifex Strips

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

Stockcamp Rolled Roast

A beautiful Rolled roasts off the top of the ribs, beautiful flavour! Rub with a good oil and salt, slowly bake in a pan with a cup of water with a foil cover, make sure you keep adding a little moisture and use that for your gravy at the end!

Bohemia Bolar Roast

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

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