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oconnorbeef

@oconnorbeef

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For three generations the O'Connor family has produced Australia’s Finest Beef from select Angus bred cattle raised naturally in Southern Australia.

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A perfect medium rare.

It’s a labour of love with Chef Tom’s signature Wellington here at Amazon State!

Limited quantities so reserve your table today!

Beef Wellington | Melbourne | Specials | Dining

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🌧️🥩 Rainy Sundays are made for the pub! 🍷

We’re serving up pork for Sunday roast, or if you’re in the mood for steak, you can’t go past our O’Connor Black Angus beef. Grass-fed in the lush pastures of Gippsland, beautifully tender, juicy and packed with flavour.

Take your pick from a 200g Eye Fillet, 300g Sirloin or 500g Scotch Fillet, all served with @days_walk_farm organic mixed leaf salad, fries and your choice of tangy chimichurri or creamy peppercorn sauce.

Rain outside, Sunday roast, steak and red wine inside. Can’t beat that! 🍻

#thelincolncarlton #melbournepubs #melbournefood #melbournefoodie #melbourneeats @oconnorbeef

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Grass-Fed Beef Steaks with Mashed Squash🥩🎃

Grass-Fed Beef
@oconnorbeef

Organic Squash
@nanahoshi.co.ltd
　
　
　
#oconnorbeef
#grassfedbeef
#pasturefedbeef

#梛菜星
#organicsquash

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STEAK NIGHT

250g @oconnorbeef grass fed sirloin, chips, salad, sauce + condiments. $25 every Monday from 5pm

Click the link in our bio or call (03) 9391 1332 to make a reservation.

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Vom grünen Gippsland direkt zu uns.
🇦🇺 Seit über drei Generationen züchtet die Familie O’Connor Angus-Rinder auf den saftigen Klee-Weiden Südost-Australiens, ohne künstliche Wachstumshormone.
Das Ergebnis: zart, saftig, unvergesslich.
Ab sofort an unserer Theke in Offenburg und online. Komm vorbei und lass dich verführen. 🔥🥩

📍 Le Quartier Feinkostmarkt, Offenburg
🛒 Online: Link in Bio
https://www.lequartier-feinkost.de/rind/australian-beef-oconnor/

🇬🇧 From the green pastures of Gippsland to our counter in Germany. Proud to welcome O’Connor Beef to Le Quartier.

#oconnorbeef #australianbeef #angusbeef #gippsland #steak ribeye steaklover grillen bbq feinkost offenburg ortenau lequartierfeinkost

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A beautiful 1kg T-bone from @oconnorbeef. Sourcing the absolute best produce is so important to us to keep our customers coming back for more.

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At ThinkCulinary, we don’t want our understanding of a product to come only from a pamphlet, a social post, or a story repeated from a distance. We want our team to see where that story begins.

That means going to the farms, meeting the people who raise and care for the animals, and seeing the work that happens long before a product reaches a chef’s hands. On a recent trip to Australia, @chefbenjamin_udave visited several of the producers behind the brands we import and distribute. He came home with more than notes and photographs. He came home having seen the people, places, and decisions behind the products. With a deeper connection to the story he shares with our customers.

For Ben’s Q&A Follow the link in our bio for the Substack article and for more journeys and articles. Link in Bio!!
#brandjourney #growwithus #abetterfoodsystem #cheflife #travel

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A Thursday Night you’d never want to miss.

Our Josper ovens are on! Every Thursdays at Amazon State Hawthorn:

250gr O’Connors Flank Steak $35
350gr O’Connors Scotch Fillet $75
1.2KG Portoro Bone-In Ribeye $200

Each served with house sides, house sauce and a curated glass of wine. Walks in available or book via the link in bio! 🥩

#Italian #steak #steaknight #melbourne #thursdays

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🥩 NOT your COMMON steakhouse @commoncuts.melb 🍽️ came for Melbourne’s BEST tasting value steak frites but fell in love with the rest of the menu ✨

Common Cuts is no ordinary operation by the creative @clovegroup.melb of @reki.rei @fizbelowtheline who have successfully infested Melbourne’s dining scene with their Japanese fiestas @sachi.melb @atsu.melb

Everyone knows Common Cuts for their iconic $28.50 steak frites, but there’s SO much more to this steakhouse than their affordable deal.
We’re talking PROPER MEAT, premium cuts & steaks that are nothing short of flavour. From their rotating Cuts of the Week to their more indulgent selections, there’s plenty of reason to venture beyond the usual steak frites and beyond the grill.

🥩 M9+ scotch fillet 4.3/5
🫓 grilled flatbread, EVOO, zaatar, miso cream $22.5 4/5
🦐 grilled prawn cutlet, sauce verte, nduja $18.5 4.8/5
🍝 blue swimmer crab, gold semolina spaghetti, beurre monte, bottarga $38.5 4/5
🥦 charred asparagus, miso cream, hazelnut, zaatar $17 4/5

Common Cuts experience is again, nothing common. It’s things you’d pick at a wine bar or steakhouse, with an unexpected but clever twist. Steak was rich with so much depth, and their housemade creamy sauce verde is addicting. I do still prefer their CC butter but there is no wrong option here!

Spring menu is here, so they’ve switched up their squid ink pasta to a more refreshing palate, giving you even more reason to explore the menu beyond the grill. 🍝
But here’s where things get interesting… their SUPPER MENU deserves a whole conversation of its own (partner said it’s top 3 burgers in Melbourne 🏆👀)

I dined here last year and after revisiting them after so many times, consistency is evident here. Quality of the meats is top notch, bringing a wave of umami goodness together from the sauces and the juices of the meat 💦 still one of my fave dining experiences in the melb CBD

invite
#melbournefood #melbournesteakhouse #melbournebestrestaurant #steaknight #asianfusionrestaurant melbournecbd commoncuts steakfrites sachi melbourne date night spots

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STEAK NIGHT JUST GOT BETTER

250g O’Connor grass fed porterhouse w/ chips, salad + béarnaise $27

Public Bar + Beer Garden available for walk-ins

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Great ingredients can be bought. Trust has to be earned.

At ThinkCulinary, we believe the most meaningful part of our business isn’t simply the ingredients we bring to the table. It’s the people, places, and relationships that make those ingredients possible.

It’s the miles traveled to walk the land with farmers. The conversations with producers who have dedicated their lives to their craft. The time spent shoulder to shoulder with chefs, learning from one another. And the distributors and partners who share our commitment to bringing exceptional food into kitchens across the country.

We travel because we want to understand. We ask questions because we believe there’s always more to learn. And we share those experiences because knowledge, like good food, is better when passed around.

Stewardship, education, and relationships aren’t just things we talk about. They’re responsibilities we take seriously.

We’re not interested in being just another name on an order sheet. We want to be a name you know, a team you trust, and a community you’re proud to be part of.

And this fall, we’re working on something special.

Something that allows us to show our appreciation for the chefs, customers, distributors, producers, and friends who continue to support what we’re building. An opportunity to bring our community closer together, strengthen our understanding of the food supply chain, and create deeper connections between the people who raise our food, those who bring it to market, and those who cook it.

Because behind every remarkable ingredient is a story worth knowing and a relationship worth protecting.

We’re building something meant to last. And we want you to be part of it.

This is ThinkCulinary. And we’re just getting started.
#thinkculinary #brandsyoutrust #craftproteins #curatedmeats #sustainablerelationships

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Sometimes the easiest tables are the ones where everyone orders the same thing. @oconnorbeef 🔥 #melbourne #broadsheet_melb #steak #firecooking

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