Welcome to the Steak & Wine Co
With over 25 years experience in the butcher meat and wine business, Pierre Mastromanno sources the highest-quality beef, lamb, steak, sausages, BBQ gourmet meat, wine, cheese and other delicacies from around Australia to ensure you walk out with the best produce, every time.
Come down and check out how easy your next dinner party or BBQ can be with the vast range of products the Steak & Wine Co have to offer. It's your one-stop-shop for all the ingredients for a gourmet meal experience, at 16 Railway Parade in Highett, opposite Highett Railway Station. Trading hours are Monday –Friday 7am –6 pm, Saturday 7am –2pm. Call us on 9555 4273 or shop online.
2017 VIC Sausage King Winner
2017 National Sausage Kings!
Riverina Angus Beef
When you think of great tasting beef, you think of Angus. Great beef comes from healthy cattle, and the Riverina region provides the world’s best environment for raising premium Angus cattle. Quality grain fed beef that is guaranteed tender. Angus is well renowned for its superior eating quality due to its natural ability to marble and produce that rich flavour discerning beef lovers demand. Try Riverina Angus Beef for the ultimate dining experience.Find out more.
Great Southern Beef
Great Southern Beef is primarily sourced from British. Superior genetic selection contributes to this rare breed of quality meat. The result is super tender beef that has just enough of the natural marbling to suit the most discerning palettes.
What makes the difference is 100% grass feeding in a stress-free environment. The abundance of land ensures maximum free-range rotation across different pastures and continuous nutrition. It’s simply the best way to deliver an outstanding eating experience every time. Find out more.
How to cook it
When it comes to cooking beef, it's best to keep it simple and let the beef speak for itself. The natural flavour and tenderness of beef can be experienced through a variety of cooking styles and it's best served medium-rare. Remove the beef from the fridge about half an hour before cooking to bring it to room temperature. Generally, the higher the marbling the thinner the serving size.
Barbecue: Preheat the barbecue. When it's hot, turn down the flame to avoid any dripping fat flaring up. Add a little freshly ground salt to the raw meat and cook it quickly, turning it over only once when juice starts to appear on the top side of the meat.
Pan frying: A non-stick griddle pan is best. If you don't use one, only put a thin coating of cooking oil on your pan: too much oil will interfere with the natural Wagyu flavour. Season the beef with freshly ground salt and cook it quickly.
Roasting: Create a magnificent meal with larger pieces and use minimal cooking oil. The higher the marbling, the longer it will take to
Pierre's Best Pork Crackling Tips
For the best pork crackling, always leave your pork uncovered in the fridge overnight. This dehydrates the skin, therefore it is guaranteed to get the best crackling. And always get your butcher to score it.
Ask Pierre - Cooking tips for easy festive entertainingWhat is your secret to creating a moist and juicy roast turkey?
1. Always buy a fresh turkey over a frozen one
2. Brine the turkey in salt water
3. Rub butter throughout the turkey
4. Truss loosely or not at all
To cook: Preheat over at 180 degrees. Place turkey breast side up on a wire rackand loosely cover with foil. Place in the centre of the oven. Add water to the roasting pan. Roast for about 40 minutes per kg. Thirty minutes before it is ready, remove the foil and pierce the skin. Allow turkey to stand for 15 minutes before serving.
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What our customers say
'Looks delicious! The family loved your pork loin roast ... perfect for a cold winter's night ... another one for the shopping list for next time!'
— Daniela Simionato
Win a delicious meat Tray!
To enter the draw for our delicious meat pack, simply register for free membership and go to our Facebook page, like the page and the post, tell us what your favourite item in the featured pack is and share our page on your wall. There's a new meat pack every week.