Coorong Black - Australian - Top Sirloin. Grain-Fed 100 Days.

Price: ฿850 per kg

What it is — and what it's famous for

Top sirloin, called rump steak in Australia, is cut from the centre of the D-rump. It is famous as the steakhouse value cut: big beef flavour, a satisfying chew and a lean profile that loves a hard sear.

The Coorong Black story

Coorong Black is Midfield's premium Black Angus brand from South Australia's Coorong region: hand-selected cattle, verified grain-fed for at least 100 days at the Wanderribby feedlot near Meningie.

Flavour & texture

Robust and savoury with a medium-firm bite; fine grain-fed marbling keeps it juicy at medium-rare.

How to cook

• Best methods: grill, cast-iron pan-sear, or reverse-sear for thick cuts.
• Stand 30 minutes, pat dry and salt well. Sear 2.5cm steaks over high heat 3-4 minutes per side. Roast whole pieces at 120°C, then sear hard.
• Temperature: Pull at 50-52°C for medium-rare (final about 55°C), or 55-57°C for medium. Lean steaks dry out past medium.
• Rest & thaw: Rest 5-8 minutes for steaks and 15 minutes whole, then slice against the grain. Delivered chilled or frozen; thaw frozen pieces overnight in the fridge.

Serving & pairs with

Allow 250-300g raw per person. Serve with chips, peppercorn sauce, garlic butter or a rocket and parmesan salad.

Product details

• Brand / origin: Coorong Black (Midfield), South Australia, Black Angus
• Feed / grade: Grain-fed, minimum 100 days
• Pack: 4pc x 250g (1Kg ±50g) ฿850 · 3pc x 400g (1.2Kg ±60g) ฿1,020 · 1pc x 1.5kg (±75g) ฿1,275 · 1pc x 2kg (±100g) ฿1,700 · 1pc x 2.5kg (±125g) ฿2,125