FAQs

Answers to some of our most common questions. If you can't find what you're looking for please contact us here.

General Questions

Where can I buy Harvey Beef?

The Harvey Beef retail range is available in Coles, Woolworths and various independent retailers. Click here to find your nearest store.

Our Harvey Beef Reserve range has been reserved for our food service and specialty retail partners. You can find a list of venues who proudly serve Harvey Beef Reserve on their menus here.

Is the entire Harvey Beef range produced in Western Australia?

Yes! Every product bearing the Harvey Beef logo has been proudly made in WA.

Is Harvey Beef Grass-fed or Grain-fed?

Our retail range is predominantly pasture-fed, which is a mixture of grains and grass. You can taste the results by exploring the range.

Harvey Beef Reserve is our grain fed range, where our cattle are finished for 100 days on 100% WA grains at our Koojan Downs Feeding Facility.

What’s the difference between porterhouse, scotch fillet and eye fillet steaks?

Have you ever wondered what the difference is between steak cuts and how you should cook them differently? Don’t worry, we’ll make you a Beef Expert in minutes!

EYE FILLET

The Eye Fillet is cut from the tenderloin – the muscle found at the lower middle back. As the name tenderloin suggests, it’s one of the tenderest cuts of meats. However, like a lot of tender things, it needs to be treated with a little care. It can be misleading for beef newbies, as it’s thicker appearance can look as though it requires a long cooking time.

The best way to serve this is rare, either pan-fried or rare roasted in the oven. If you start with meat at room temperature, only around 3 minutes each side will result in juicy, delicious beef. Definitely one for the meat lovers who aren’t afraid to walk on the rare side! Click here for a delicious eye fillet recipe!

SCOTCH FILLET

Also known as a Cube Roll by butchers and beef aficionados, the Scotch Fillet is renowned as the most flavoursome steak cut. The secret to its delicious taste is the fact that it’s a lightly-worked muscle on the back (the Cube refers to the cube of fat in the core of the meat), meaning you get more flavour and texture, less tough muscle.

No matter your preference for rare, medium or well done, our Scotch Fillet is best cooked on the BBQ or pan-fried. Cook for around 3 mins each side for rare and 4 mins each side for medium. Click here for a delicious scotch fillet recipe!

PORTERHOUSE

The Porterhouse cut is prepared from the striploin, just behind the Scotch Fillet, and is known as a lean but tender steak with a thin top strip of fat for extra taste. You can trim the fat off if you prefer it even leaner (but we wouldn’t!).

The Porterhouse is the cut for you if you like a good steak sandwich – all you need is a fresh roll, some fried onions, rocket and mustard or tomato sauce and you’re ready to go. Click here for a delicious porterhouse recipe!

To keep such a lean cut juicy and delicious, it’s best to pan-fry at a sizzling high heat to seal the juices in. Cook for around 3 mins each side for rare, and 4 mins each side for medium.

Feeling hungry? Click here to find your nearest Harvey Beef stockist or here for some more delicious recipe ideas.

Plus if you want to find out about other beef cuts click here to view a useful infographic.

How can I work for Harvey Beef?

Producing WA's best beef doesn't just happen on its own. It’s through the work our brilliant people do each day – across a diverse mix of roles. We celebrate the unique perspectives and dynamic energy each person brings to their role.

If you are interested in working with us, please head to Jobs - List | Harvey Beef (bigredsky.com) to check out our current vacancies.

About our range

Is beef nutritious?

The Australian dietary Guidelines recommend 455g of cooked lean meat per week (= average of 150g serving size consumed 3-4 times a week).

Lean beef provides 12 essential nutrients which are important for growth and development, cognitive function, muscle health and wellbeing. The nutrients being protein, iron, zinc, B12, B3, B5, B6, B2, selenium, magnesium, phosphorus, omega 3. Lean beef is also naturally low in sodium when trimmed of fat.

Of these essential nutrients, beef is a particularly good source of protein, iron, zinc and B12.

A 150g serving of lean, trimmed beef contains 33g of protein, with almost the same calorie count as a serve of skinless chicken.

Beef contains all the essential amino acids, which are the building blocks for maintaining and building muscle mass.

These amino acids come together in long chains to form the protein that’s so vital for the health, recovery and body growth, and helps build and repair muscle after exercise.

All of which means that beef is more than just a delicious addition to your plate. It’s a nutritional powerhouse which keeps you strong, feeling satiated and is good for your health!

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Does your product range contain any allergens?

The nutritional information for every product of the Harvey Beef range is listed on our website. Please check our Product Range to learn about each product’s allergens.

Recyclability of packaging

All Harvey Beef retail packaging contains the Australasian Recycling Label (ARL). This symbol discloses directions on how you can recycle and dispose of our packaging correctly.

To read more about our low-impact packaging scheme, click here.

Is the Harvey Beef retail range Halal?

We have Halal-certified distributors listed below, although our retail products are not Halal-certified.

For future Harvey Beef purchases that are Halal-certified, please use the following distributors:

Med Halal & Honeywell Meats – 73 Honeywell Blvd, Mirrabooka WA 6061

Top Quality Halal Meats Shop – 7/202 Spencer Rd, Thornlie WA 6108

Mondo Direct Butcher & Smallgoods Osborne Park - Unit 5/41 King Edward Rd, Osborne Park WA 6017

Mondo Direct Butcher & Smallgoods Belmont – Unit 3/112 Belgravia St, Belmont WA 6104

How TO

How to cook the perfect Steak

Whether you’re enjoying an eye fillet, scotch fillet, porterhouse or rump medallions, just follow these simple steps from our Harvey Beef experts for a mouth-watering steak, every time.

STEP 1: Unwrap the beef and bring it to room temperature (this should take around 10 mins).

STEP 2: Drizzle with olive oil, cracked black pepper and sea salt.

STEP 3: Cook for 4 mins on medium for eye fillet, or around 8 mins for scotch fillet, porterhouse and rump medallions.

STEP 4: Remove from the heat and let the meat rest for around 5 mins. Cover with foil while resting, for maximum juicy tenderness.

If you’re prepping our incredible Harvey Beef Pepper Porterhouse Steaks, follow the below instructions for a perfect pepper steak (try saying that 3 times!):

STEP 1: Heat pan on medium to high heat and add a little oil.

STEP 2: Cook pepper steak crust side down for 30 sec to brown slightly before flipping.

STEP 3: Cook to rare for approximately 6 mins, around 8 min for medium.

STEP 4: Remove from the heat and let the meat rest in foil for around 5 mins.

Harvey Beef Pro Tip: Don’t be afraid to keep turning your steak! It seals in the juices, resulting in a juicier, more flavoursome meal.

Click here to find more recipes and steak-spiration!

How to cook the perfect Brisket

Briskets might look intimidating to cook at home, but with Harvey Beef’s flavoursome brisket products - the Smokey American Brisket or Seeded Mustard and Black Pepper Brisket - you can achieve mouth-watering brisket with no fuss. Click here to explore our delicious range of brisket recipes.

OVEN

1. Preheat oven to 140C.

2. Remove the brisket from its packaging, place in a roasting dish with 1/2 cup of water and pour over any excess marinade. Cover with foil.

You can also place the brisket and marinade into an oven bag, pierce holes in the bag and place in a roasting dish.

3. Pop it into the oven, cook for 3 hours per 500g or until meat is able to be pulled.

4. Remove from oven, place onto a serving dish and pour over remaining marinade.

5. Cover with foil, allow to rest for 10 minutes, then serve.

SLOW COOKER

1. Place into your slow cooker with 1/2 cup of water.

2. Slow cook on low for 6-8 hours.

3. Remove brisket from slow-cooker and pour marinade over the top to serve.

Click here to check out our Smokey American Brisket and here for our Seeded Mustard & Black Pepper Brisket.

How to cook the perfect Roast

There is nothing more comforting than a home-cooked roast, especially on a Sunday. Luckily, the Harvey Beef range contains a variety of roast products to choose from!

Check out our roast range here and follow the below instructions

OVEN

PREP: Preheat oven to 170 ºC. Unwrap, put in roasting tray.

COOK: 1 hour per kg, until internal temperature is 64-68 ºC.

REST: Cover with foil for 10 mins, slice & serve.

SLOW COOKER

PREP: Unwrap, put into slow cooker with 600 ml stock/water per kg.

COOK: Med/high for 8 hours or low for 12 hours.

REST: Remove from cooker, pull apart, serve.

All our products have cooking instructions on the back of their packs - follow these instructions for the perfect roast, every time. Check out our delicious roast recipes here.

Sales

Where can I buy your beef jerky outside of Western Australia?

Outside of Western Australia, our delicious beef jerky range is currently available in Coles stores in South Australia and in Woolworths stores in South Australia and the Northern Territory.

Is Harvey Beef available outside of Australia?

Harvey Beef exports to over 30 countries. If you would like to know more, please contact harveybeef.sales@harvestroad.com and our experienced Sales Team will be in touch.