At Ballarat Steakhouse, we are creating a legend, setting a new
standard for dining out in Ballarat, and fast becoming a popular
destination for locals and tourists alike. We are keeping it
simple with typical country-style meals, using real meat from
real cows, that eat real grass – simple meat & potatoes.
Whether you’re after a low-carb, high protein feast or a hearty
steak meal with all the trimmings, Ballarat Steakhouse is an
up-market and comfortable Steakhouse specialising in Char
Grilled Steak, Ribs and Seafood (amongst some other
mouth-watering ideas from our menu).
When you order a meal at Ballarat Steakhouse, we’ll flame grill
it on our custom made char grill and cook it just the way you
like it, with our delicious top secret Ballarat Steakhouse
Baste. All of our meals are served with your choice of freshly
cooked chips, baked potato, or a baked sweet potato. We also
have a great selection of our own divine sauces, prepared daily.
Our ribs are a whole other chapter. Slow cooked for several
hours, marinated and then char grilled to order - our ribs
simply melt in your mouth, and are fast becoming a signature
dish at Ballarat Steakhouse.
There is much to be said about quality of meat and the
specifications used by different steakhouses, which offer steak
lovers the flavours and taste which make for a great steak. Cut
and specification are important elements when choosing not only
which steakhouse to go to, but which steak to order. You
definitely want to be sure that if you want the best in steak,
you go to an eatery that actually specialises in steak and meat
products. Then you are assured of getting the best steak
offering possible, instead of steak merely just an incidental
item on the menu.
Not All Steaks Are Created Equal
If you enjoy a great steak meal and are looking for the ultimate
steak and meat offering, you need to be identifying what type of
beef each steakhouse uses, how the meat is yielded, cut, and
aged. This will determine the difference between just an
ordinary steak meal and a fantastic one to be remembered.
Wet Aged Beef
Our wet-ageing process is carried out with the meat carefully
packaged in bags to prevent oxidation. These bags are then
placed into coolers for “wet ageing” before the beef is finally
cut and packaged. This extra time (in a controlled atmosphere)
allows the fibres of the meat to begin to break down and reach
an extra level of tenderness. Because wet-aged beef isn’t
exposed to air (like its dry-aged counterpart), it doesn’t lose
as much moisture through evaporation; and the result, -
delicious, flavoursome and tender meat.
Different outlets use different ageing periods and processes,
however, it is safe to say that the more time the meat is
allowed to wet age, the better the end product will be. We allow
our meat to wet age in a highly controlled environment for a
minimum of 28 days, with the normal ageing period being between
35-40 days. This maximises the tenderness of the meat and
enhances the flavour even further. We know that every piece of
steak we put out to our customers has been wet aged perfectly
and will present an amazing texture and flavour.