Bass Strait

Two hands slice thick raw Bass Strait ribeye steaks using a saber knife on a white cutting board.
Bass Strait Logo
Sautéed beef tenderloin steak, slice, with mushroom ragout, roasted red onion, broccolini & red wine demi-glace drizzled around the edge of a round white plate.

Exceptional Pasture-raised
Grass-fed Beef from Australia

Bass Strait beef benefits from the lush rye grass and clovers that thrive in the drenching rain, warming sun, and salt-water winds common along the coastal areas of Southern Australia—ideal conditions for raising grass-fed beef with phenomenal flavor.

  • 100% Grass Fed
  • Pasture Raised Free Range
  • Full Flavored & Clean Tasting
  • Tenderstretched for Optimal Eating Quality
  • Diet of Natural Rye Grasses & Clover
  • No Antibiotics Ever
  • No Added Hormones & GMO free
  • Certified Humane
Rosy slices of cooked grass-fed beef garnished with parsley leaves on a rectangular white plate.

What Is Tenderstretching?

Tenderstretching refers to the method of hanging carcasses by the hip bone (not the Achilles tendon, as is customary). It’s a more natural anatomical position that stretches the loin muscle, resulting in more tenderness, especially in loin cuts, creating a better eating experience overall, even from less expensive cuts.  

Why Does Tenderstretching Make a Difference?

Tenderstretching significantly improves eating quality, particularly in the hindquarter cuts. Data from Meat Standards Australia (MSA), the rigorous Australian system that sets high, science-based standards for beef from paddock to plate, shows a tenderstretched carcass achieves an 8% increase in eating quality. On the MSA scale of 1 to 5 stars, all Bass Strait beef must achieve at least a MSA 4-star rating, the threshold for premium quality.

How Australia’s Grading System Works

Meat Standards Australia (MSA) ratings are based on actual eating experiences, unlike USDA beef grades, which rely on visual observation of the carcass and the degree of marbling. MSA’s extensive research shows that while marbling contributes to juiciness and flavor, it only accounts for 15% of eating quality. USDA Prime gives you great-looking steaks, but MSA predicts how good each cut will eat depending on how you cook it, letting you choose the right cut for each application.

A saber knife slices steaks from a raw Bass Strait grass-fed beef ribeye roll.

H.W. Greenham & Sons:
Family Run, Values Driven

Bass strait logo

Bass Strait is one of several iconic beef brands developed by H.W. Greenham & Sons Pty Ltd. A family-owned business spanning six generations, Greenham has developed strong relationships with a collective of more than 8,000 family-run farms and operates three processing facilities strategically located in southern Australia’s premier cattle-producing regions. A leader in sustainability and community support, Greenham has built an enviable reputation for the excellent quality of their beef brands, reinforced by stringent on-farm programs and traceability systems.

AVAILABLE cuts

Striploin
Ribeye Roll
Outside Skirt
Flap Meat