Where Does Outback Get Their Beef? An Expert’s Guide

Are you a fan of Outback Steakhouse’s juicy and tender steaks? Have you ever wondered where they source their beef from?

In this article, we’ll explore the origins of Outback’s beef and the different methods of aging it to achieve that perfect taste. From dry aging to wet aging, we’ll uncover the secrets behind the succulent cuts of meat served at Outback.

Plus, we’ll take a closer look at the history of the restaurant chain and how it became known for its Australian-themed cuisine.

So sit back, relax, and get ready to sink your teeth into some meaty information about Outback’s beef.

Where Does Outback Get Their Beef?

Outback Steakhouse is known for its delicious and tender steaks, but where does the restaurant chain source its beef from?

According to sources, Outback gets most of its meat from a company that manufactures and distributes meat products. This company uses the wet aging method, which involves packing the meat in an air-tight bag for a set time at a set temperature. This method is more efficient and cost-effective than dry aging, which requires the meat to be kept at a low temperature and specific humidity range for several weeks.

While some may argue that dry aging produces a more flavorful and nutty taste, wet aging still results in a fresh and juicy steak that Outback is known for.

The History Of Outback Steakhouse

Outback Steakhouse was founded in 1988 in Tampa, Florida by four individuals – Bob Basham, Chris T. Sullivan, Trudy Cooper, and Tim Gannon. All of them had prior experience in the restaurant industry, with Sullivan and Basham having worked at the Steak & Ale restaurant chain and Bennigan’s. Gannon had worked at Steak & Ale and other restaurants in New Orleans.

The founders decided to create an Australian-themed casual dining restaurant chain that would cater to Americans’ kitschy stereotypes about Australia. They chose not to visit Australia during the development stage and instead scrounged antiques and junk stores for items that sounded Australian-ish, such as sheep shears and bullhorns.

The first Outback Steakhouse location opened in a South Tampa strip mall in March 1988. The founders knew more about the business plans of restaurants like Bennigan’s and Chili’s than they did about Australia. The restaurant’s name was inspired by the Australian Outback, which the founders felt invoked a rugged, outdoorsy quality that would appeal to Americans.

Outback Steakhouse quickly became popular, thanks in part to its efficient back-of-house operations, manager ownership opportunities, and cleverly named menu items like Jackeroo Chops, Shrimp on the Barbie, Chicken on the Barbie, Kookaburra Wings, and the Bloomin Onion. By 1994, there were 210 Outback Steakhouse locations bringing in an estimated revenue of $544 million. By 2005, the number of restaurants had ballooned to 1105, with $3.3 billion in revenue.

Despite its Australian-themed décor and menu items, Outback Steakhouse has nothing to do with Australia. Its founders chose the theme because they wanted to create a fun-loving and laid-back atmosphere for their restaurants. The success of Outback Steakhouse can be attributed not only to its theme but also to its efficient operations and delicious food.

Outback’s Beef Sourcing Practices

Outback Steakhouse is committed to providing high-quality meat products to its customers, and this includes sourcing beef from reputable suppliers. The company has strict standards for the beef it serves, including requirements for animal welfare, food safety, and testing.

Outback’s beef is primarily sourced from suppliers in the United States, but the company also imports some beef raw materials from Australia and New Zealand. These overseas suppliers must meet the same requirements as Outback’s US suppliers, including animal welfare and food safety standards.

To ensure the quality of its beef, Outback works closely with its suppliers to monitor the entire supply chain, from the farm to the restaurant. This includes regular inspections of the suppliers’ facilities and processes to ensure they meet Outback’s standards.

In addition to sourcing high-quality beef, Outback also emphasizes consistency in its cooking methods. The restaurant chain uses a proprietary seasoning blend on its steaks and grills them over an open flame to achieve the perfect level of char and flavor.

Dry Aging Vs. Wet Aging

When it comes to aging beef, there are two methods: dry aging and wet aging. Dry aging involves keeping the meat at a low temperature and specific humidity range for several weeks. During this time, the meat loses moisture and develops a nutty taste. On the other hand, wet aging involves sealing the steak in a cryovac bag before aging it in the refrigerator for a minimum of two weeks. The process is quicker than dry aging, so you may not see as significant of a change in flavor in wet aged beef. However, the moisture content is higher in wet aged steak, allowing it to remain tender and flavorful.

While dry aging is considered by some to produce a more distinctive flavor, it is also more expensive and time-consuming. As a result, most restaurants opt for wet aging as it is more efficient and cost-effective. Outback Steakhouse uses wet aging for its beef, resulting in steaks that are consistently fresh and juicy.

It’s important to note that the quality of the beef also plays a significant role in the taste and tenderness of the steak. Outback uses USDA Choice cuts, which are lower-grade than the USDA Prime cuts used by high-end steakhouses. Prime beef has more marbling, color, and texture than Choice beef, resulting in a more tender and flavorful steak. Additionally, some high-end steakhouses use grass-fed or Kobe/Wagyu beef, which are known for their exceptional quality.

The Science Behind Outback’s Perfectly Cooked Steaks

Outback’s perfectly cooked steaks are a result of both the quality of the meat and the science behind cooking it. The flavor of a steak is greatly influenced by how it is cooked. Heat from the grill breaks down the meat’s fatty acids into smaller molecules that become airborne and are responsible for the steak’s aroma, which accounts for the majority of its flavor. Molecules such as aldehydes, ketones, and alcohols among that breakdown mix are what we perceive as distinctively beefy.

To cook a steak like Outback, it’s important to take into account the science behind it. Simply slapping meat on a grill and using a thermometer to determine its doneness may result in an average steak, but to achieve perfection, one must hit the books. The Science of Steak 101 is in session.

Firstly, it’s important to use fresh steak rather than frozen. Freezing can lead to ice crystals or freezer burn, and improper thawing can make it hard to cook a steak to the desired temperature. Secondly, pat the steaks dry with paper towels and rub them down with oil and seasoning mix. Let them come to room temperature for about 30 minutes before cooking.

For cooking, heat a cast iron skillet over medium heat for a few minutes until it’s hot enough to sizzle and evaporate water immediately. Lay the steak fat side down in the pan and sear the fat cap for 2-3 minutes without moving it. After 2-3 minutes, use tongs to flip the steak to one side and sear that side without moving the steak for another 2-3 minutes. Flip the steak to the other side and sear that side for 2-3 minutes as well.

If cooking on a grill, transfer the meat to the grill at this point and close the lid. Let the temperature rise to 400-500°F and cook for another 3-8 minutes depending on how well done you want it. If not using a grill, transfer the pan into an oven preheated to 400-500°F and finish cooking in the oven until desired doneness is achieved.

Finally, remove from heat and allow the steak to rest for about 5 minutes before cutting into it. This allows juices to settle in the meat so that it doesn’t lose its juices onto the cutting board.

To achieve Outback’s perfectly cooked steaks, it’s important to understand both where their beef comes from and how to cook it using proper techniques based on scientific principles.

Outback’s Famous Bloomin’ Onion And Other Australian-Themed Dishes

Outback Steakhouse is an Australian-themed restaurant chain that offers a variety of dishes inspired by the country’s traditions. One of the most popular and iconic dishes on the menu is the Bloomin’ Onion, which is a deep-fried appetizer made from a one-pound onion that is cut to ‘bloom’ open, breaded, and served with mayonnaise-horseradish sauce. Although this dish is not inspired by authentic Aussie food, it has become a signature item at Outback and is loved by many.

Other Australian-themed dishes on the menu include the Outback Special Sirloin, which is a juicy and flavorful steak that is hand-cut and seasoned with Outback’s special blend of spices. The restaurant also offers the Alice Springs Chicken, which is a grilled chicken breast topped with sautéed mushrooms, crispy bacon, melted cheese, and honey mustard sauce.

For those looking for something more adventurous, Outback offers the Kookaburra Wings, which are spicy chicken wings served with celery and bleu cheese dressing. The Typhoon Bloom, which is a twist on the classic Bloomin’ Onion, is also available for those who want to try something new. This dish features crispy shrimp tossed in a spicy sauce and served on top of a Bloomin’ Onion.

It’s important to note that while Outback’s menu may not be entirely authentic to Australian cuisine, it still offers a fun and unique dining experience with delicious food options. So next time you visit Outback Steakhouse, don’t hesitate to try some of their signature dishes and see what all the fuss is about!