Premium cuts, special prices every Monday.
For a reliable, flavourful steak that ticks all the boxes, Diamantina Angus T-Bone is a timeless choice for any steak night.
Pickup available at Peter Augustus Store Camp Hill
Usually ready in 24 hours
Our Diamantina Angus Florentine Steak (T-Bone), where the rich heritage of the Angus breed meets exceptional marbling for a taste that is both tender and flavorful. Marble Score 2 ensures a perfect balance of juiciness and texture, enhancing every bite with a delightful succulence. Sourced from Stanbroke Beef, this Angus T-Bone is vacuum sealed to preserve its freshness, allowing you to enjoy its premium quality. Ideal for flame grilling or cast-iron searing, our Angus T-Bone promises a dining experience that is both satisfying and memorable.
Cut from high-quality Angus cattle with a marble score of 2, this T-bone strikes a beautiful balance of tenderness and rich beef flavour. It's a favourite for barbecue purists and a great way to sample two premium cuts in a single serve.
Angus Florentine Steak (T-Bone) excels in various cooking methods, with each technique enhancing its distinct qualities. The T-Bone cut, with its bone-in composition, benefits from even heat distribution, allowing the fat to render beautifully, imparting a rich flavor. Resting the steak post-cooking ensures optimal tenderness and juiciness.
Pan Sear: Utilize a cast-iron skillet over high heat. Sear each side for 3-4 minutes to achieve a delicious crust. Allow the steak to rest for 5 minutes after searing for maximum juiciness.
Grill: Preheat the grill to medium-high heat. Cook each side for 5-7 minutes. The bone aids in even cooking, enhancing the natural flavors.
BBQ: Use medium heat on the BBQ. Cook the Angus T-Bone for 6-8 minutes per side. The T-Bone structure ensures even cooking and rich taste.
Oven: Preheat the oven to 425°F. Sear the steak in a hot pan for 2 minutes on each side, then roast for 6-8 minutes. This method guarantees tenderness and a flavorful finish.
For a reliable, flavourful steak that ticks all the boxes, Diamantina Angus T-Bone is a timeless choice for any steak night.
Striploin, also known as Sirloin, New York Strip, or Porterhouse (when bone-in), is a premium cut prized for its bold flavour and balanced tenderness. It comes from the short loin of the cow and features a fine grain with a satisfying bite. It's a favourite among chefs and home cooks alike for its generous marbling and robust, beefy taste.
All of our beef is from our parent company Stanbroke Beef. This is important as the quality of the beef and ultimately your eating experience is determined by the care that has been shown to the animal during each stage of the production process. Any undue stress the animal experiences at any stage of its life is detrimental to the beef it will produce.
As Stanbroke owns and operates each stage of the production process, strict best practices are followed to ensure the animals always receive the highest of care and that’s why at Peter Augustus we can guarantee the quality of our product each and every time.
The SB Score measures intramuscular fat (the white flecks in the meat). Higher scores mean more marbling, which results in superior tenderness, juiciness, and a richer, buttery flavour.
Vacuum sealing removes air from the packaging, slowing oxidation and bacterial growth to extend freshness and shelf life. When stored correctly at 0–4°C, you can expect the following guide:
For longer storage, keep products frozen at -18°C, where vacuum sealed meat can last 1 to 3 years depending on the cut and consistency of temperature.
Once opened, the shelf life reverts to that of standard fresh products, so we recommend consuming promptly.
For longer delivery routes, some items may arrive partially or fully frozen to ensure they remain within safe temperatures during transit.
Our beef is vacuum sealed to lock in freshness and extend shelf life by removing oxygen. This can cause the meat to appear darker or slightly purplish due to natural myoglobin, which is completely normal.
Once opened, simply let your steak rest out of the packaging for 10 to 20 minutes. As it’s exposed to air, it will “bloom” back to its natural rich red colour. Rest assured, your beef is fresh and perfectly safe to enjoy.
Yes. If the “Use By” date is within range your meat is fresh. Any colour variation from vacuum sealing is normal and will return to its natural red once opened and allowed to bloom.
We offer a range of pickup and delivery options to suit you:
All delivery orders are packed in a food-safe, insulated chilled box with ice packs to maintain safe temperatures throughout transit.
Yes, our butchers are happy to accommodate custom cutting requests where possible and safe to do so. For example, you may like a rump cap portioned into steaks. Simply specify your preferred thickness or weight per piece, such as approximately 2.5cm or 300g portions.
You can add these instructions in the “View Cart” section before checkout using the notes box or send them through to us via email.
We use specialist refrigerated courier partners to keep your order within the cold chain from dispatch to delivery. Each order is packed in a thermal carton lined with VISYCELL® sustainable insulation, a food-grade, biodegradable material designed to maintain a consistent chilled temperature throughout transit.
We also include large 1kg ice gel packs in every box to help keep your products at optimal temperature. Our packaging has been tested to maintain safe temperatures for a few hours after delivery when left in a shaded area.
While the outer carton may show signs of handling during delivery, the internal insulation is specifically built to protect the contents and preserve freshness.
If you detect any issues with the temperature or seal of your products upon arrival, please contact our team immediately so we can find a solution for you.
