Skip to main content

You can now get this Michelin-quality beef delivered to your home

Herd & Grace delivers high-quality Australian beef to the comfort of your home.

Herd&Grace tomahawk steak on board.
Cape Grim Grass Fed Tomahawk Ribeye. Image used with permission by copyright holder

While America might be infamous for its red meat culture of steaks, burgers, and world-class Texas brisket, it’s not the only country with amazing beef. With their vast landscapes and pristine environments, Australia and Tasmania produce some of the highest-quality beef and lamb in the world — and with a different ecosystem and a unique method of cattle rearing, Australian beef is in a league of its own.

One company, Herd & Grace, delivers that Australian quality directly to the comfort of your home. From barley-fed Black Angus beef to Tasmanian-raised fullblood Wagyu, Herd & Grace previously only provided its top-tier meat to Michelin-starred restaurants. Now they’re delivering that high-class animal protein to customers, allowing home cooks to enjoy this world-class meat for themselves.

What makes Australian and Tasmanian beef unique?

According to Svante Johansson, president of Herd & Grace, one of the key factors that separate Australian and Tasmanian beef is the unique ecosystem of the continent.

“Tasmania has the perfect ecosystem for pasture-raised livestock: 180–200 days of annual rainfall, volcanic soil, and the cleanest air in the world blowing in from the ocean,” said Johansson. “This combines to provide an environment where the animals can grow up to four pounds per day solely eating high-quality grass.”

The Australian MSA meat grading system is also different compared to the American USDA system. In America, the USDA grading system only accounts for marbling — USDA Prime, Choice, and Select — all in descending order of the abundance of marbling. Marbling is also factored into Australian MSA grading, but that’s just one part of the system; MSA also takes into account breed, age, color, PH level, and hormones (meaning that if the cattle is administered hormones, points are deducted).

Herd&Grace steak cuts.
Selection of Herd & Grace steaks. Image used with permission by copyright holder

The steak cuts

Herd & Grace features four different types of beef available on its website: Robbins Island Tasmanian Wagyu, Wanderer barley-fed beef, Cape Grim grass-fed beef, and Pure Black barley-fed Angus. A large selection of steak cuts, including ribeye to rump to outside skirt steak, is available under the different beef types. The flavor and texture of each category are also distinct, with differences present in marbling and beef flavor. For instance, the fullblood Wagyu will feature more marbling and fat, while the Cape Grim will have a slightly gamey flavor that’s distinctive in 100% grass-fed beef.

One intriguing description that stands out is the classification of barley-fed. According to Johansson, feeding cattle barley has several benefits over grain-fed beef common in America.

“Barley contains less sugar than corn, so therefore, the meats tend to have a very beefy flavor profile,” said Johansson. “Also, barley, for some reason, produces a clean but fatty flavor profile; Japanese Wagyu is barley fed. The result is a very luxurious eating experience.”

But being barley-fed is not the only unique aspect of Herd & Grace beef. Both Pure Black and Wanderer beef uses what’s called “tenderstretched,” which is a technique used to tenderize meat. After harvesting and before processing, most beef carcasses are hung by the hoof for 48 hours. The reason? To save space in the cooler, which often contains hundreds of animal carcasses. When a carcass is tenderstretched, it’s hung by the hip, allowing the carcass to stretch out and tenderize in a natural position. This method is especially effective for beef cuts in the middle of the cow, including ribeye, strip loin, and tenderloin.

Herd & Grace flap steak.
Pure Black Barley Fed Angus flap steak. Image used with permission by copyright holder

How to cook Australian and Tasmanian beef

With so many options in terms of types of beef and cuts at Herd & Grace, how does one choose a favorite? While individual tastes will vary, Johansson gladly shared his preferred steak cuts.

“My personal favorites are the Cape Grim New York steak, the Pure Black Cowboy steak, and, of course, the Robbins Island ribeye steak,” said Johansson. “Each cut represents the absolute best product in its category: grass-fed, barley-fed, and fullblood Wagyu.”

Like all high-quality beef, the key to enjoying the pure flavor of the various Herd & Grace cuts is by using good salt and not overcooking the meat. Simply cook the beef using your favorite method — grilling or searing in a hot cast-iron skillet are great. Since the meat is vacuum sealed, pat off the moisture before cooking for the best sear. Also, it’s critical to bring the steak to room temperature before cooking. After the steak is finished cooking, Johansson recommends letting it rest for at least five minutes to let the natural juices distribute evenly throughout the muscle. The last thing you want is all that meaty goodness leaking out before you even take a bite.

If you’re looking for unadulterated beef flavor, Johansson recommends cooking the beef with salt and nothing else. For an added flourish, use a good finishing salt for some additional texture and salty flavor. If you’re looking for more spice and sauce in your life, Herd & Grace also features its own recipes on its website for rich compound butter, sauces, and condiments. The Pure Black flap steak is paired with a smoky, tangy, spicy Romesco sauce full of peppers, garlic, and spices. The impressive Cape Grim tomahawk ribeye is amazing with spicy, herbaceous chimichurri hot with crushed red pepper. Free feel to experiment; that choice is what makes enjoying this beef so satisfying.

Editors' Recommendations

Hunter Lu
Hunter Lu is a New York-based food and features writer, editor, and NYU graduate. His fiction has appeared in The Line…
The 5 biggest lies you’ve been told about salmon
Don't believe these myths about salmon
Raw salmon filet

According to a report from IntraFish, salmon is the second most consumed seafood in the United States, falling behind only shrimp on an extensive list of commonly enjoyed kinds of seafood. It makes sense. Attend any wedding or catered event, and salmon is sure to be on the menu. The seafood counter at your local grocer is likely to have more of this beautifully orange-hued fish than any other variety on display, and there are more Pinterest recipes for salmon dishes than anyone knows quite what to do with.
The little black dress of the seafood world, salmon can be dressed up or down and is appropriate for any meal of the day, and everyone has their favorite version. It's also one of the most diverse, healthy, crowd-pleasing foods that's actually easy to prepare. Cooking salmon is at least a once-a-week occurrence in my house and one of the few healthy things my kids will eat without complaint.
Because of its sparkling popularity, though, salmon - inevitably - is bound to be the victim of some rumors.

You shouldn't eat salmon skin
This common misconception took a strong hold back in the early '90s when people were absolutely terrified of consuming anything containing fat. As we should all know now, though, there's a big difference between good fats and bad fats. Salmon skin is indeed fatty, but it falls into the good fats category, along with deliciously healthy ingredients like avocados, nuts, and olive oil. These good fats contain omega-3 fatty acids that are wonderful for everything from helping to prevent cardiovascular disease to clearing up breakouts. So crisp up that delicious skin with a little salt and olive oil, and enjoy!

Read more
How many glasses of wine are actually in a bottle? You might not like the answer
Apparently there should be more than two glasses in a bottle of wine?
Wine being poured at dinner table

If you're anything like me, you've never paid much attention to rules or regulations. Even as a child, I didn't pay any mind to those telling me what I should or should not do. Of course, there were and are rules of common sense put into place to keep us safe, and even my younger self could appreciate and abide by those. But if my teacher told me to use a red crayon, you could bet I would use a green one. If my piano instructor told me to play the white keys, I would only play the black ones. I wouldn't say I liked being told that there were lines and limits; honestly, I still don't. I get a little irked when given a guideline or a box, which is, perhaps, the reason I fell in love with food and wine. With food and wine, there aren't any limits...with two exceptions - baking (because it's either science or witchcraft, and I still don't know which) and how many glasses of wine there are in a bottle.
My evening routine tells me that there are approximately two to three glasses of wine per bottle, depending on the glass or mug I've selected from the cupboard, but apparently, this is not the case.

How many glasses of wine are in a bottle?
The sad truth is that there are five whole glasses of wine in one standard 750-milliliter bottle. This may come as a shock to those of us who could have sworn that an entire bottle contained only two glasses, but here we are. Don't shoot the messenger.

Read more
Chamomile tea only gets healthier when you add lavender — here’s why
Lavender chamomile tea benefits: What you need to know
single tea bag, white background

Searching the tea aisle at your local grocery store can get overwhelming with so many different varieties and purposes for herbal teas. One of the most popular herbal teas used for a variety of health purposes is chamomile tea. Chamomile tea benefits are quite diverse, supporting important aspects of health like digestive health and heart health.

One specific variety of chamomile tea, lavender chamomile tea, pairs two medicinal plants into one tea to offer more health benefits in each cup. Lavender chamomile tea is described as having a light, floral, and earthy taste and can be enjoyed on its own or with a drop of honey, stevia, or other sweetener. While this tea is more commonly consumed as a warm herbal tea, it can also be steeped in cold water and ice to be enjoyed as a cold tea.

Read more