Spotlighting the steak with CopperTree Farms

Bondi Journal
Oct 9
3 min read

It was a passion for truly good food that inspired CopperTree Farms' Founder & Director, Nick Venter to put his retirement plans on hold, and head out on a quest to produce the best quality steak.

A decade later, the company's cuts have featured on the prestigious World's 101 Best Steak Restaurants list and can be found on the menus of the country's top restaurants, they've expanded into award-winning butter, and CopperTree is celebrated for its commitment to sustainable food production versus purely profit.

It's safe to say the team knows a thing or two about creating the perfect steak-focused dining experience, and with entertaining, plus barbecue season pretty much here (hurrah!), we reached out to them for some of their tips…

You'll find CopperTree Farms' cuts on Rocker's menus. — ***You'll find CopperTree's dry-aged rib eye on our Steak Frites Thursday menu***

But first, Founder, Nick on the qualities that make a CopperTree cut unique

Our beef is matured, retired Hereford cows, which are raised near Foster, Gippsland, Victoria for 36 months, and have been exposed to renewable, sustainable and regenerative farming practices.

These cows are fully grass fed MSB 4+. Our superior animal welfare and dry-ageing techniques give our beef its unique texture and flavour, making it the first choice for some of Australia’s top chefs.

Spring entertaining tips from CopperTree HQ

Peter Bridges, the company's Head Butcher and Operations Manager, who also happens to be the former in-house butcher at Sydney's Rockpool Bar & Grill, shares some of his recommendations for selecting, marinating, cooking and serving a CopperTree cut.

Good marbling is a must. Rib eyes, scotch fillets and sirloins are ideal for both flavour and tenderness, and for sharing, our larger rib eyes, tomahawks and large t-bones make a great centrepiece.
Make it a "less is more" approach to marinating. A light rub of olive oil, salt and cracked pepper is enough to let the beef shine. If you want to add anything further, fresh spring herbs such as rosemary, thyme or oregano, or even some lemon zest will add some seasonal brightness.
Three meat cooking musts. Always bring it to room temperature first. Sear hard to lock in the flavour, then finish gently in the oven or over indirect barbecue heat until the beef is just under your desired doneness. You should then rest it for at least 10 minutes for larger cuts.
Keep it simple when serving. Let the beef be the hero! Pair with fresh seasonal sides such as a green salad, grilled asparagus or baby potatoes. You can also add a chimichurri or salsa verde, which complements spring beef dishes really well.

"Our superior animal welfare and dry-ageing techniques give our beef its unique texture and flavour, making it the first choice for some of Australia’s top chefs."

Four best practices for barbecuing with beef

The warmer weather means it's time to bring the humble barbecue back out, and here are four of Peter's musts when cooking a cut in the great outdoors:

Always start with a nice clean, hot grill, and oil the grill lightly to prevent sticking.
Use the two-zone method for thicker cuts of beef. Sear over high heat, then move to a lower heat to cook through gently without burning. Flip often to achieve caramelisation on both sides.
Resting is key. Cover the beef with foil for five to 10 minutes before slicing, and always make sure to slice against the grain for tenderness.
Cut your beef into thin slices when serving in group settings – this makes it perfect for sharing.