Of all the meats, only one merits its own class of structure. There is no such place as a lamb house or pork house, but even a small town may have a steakhouse.

Tattersalls has recently listed the Portoro steak which delivers flavour, tenderness and juiciness in a combination equalled by no other meat.

Sourced from northeast and southern Victoria as well as southeast NSW, Portoro cattle thrive in these areas of cooler climate.

It has a soft and buttery texture, with a clean, crisp and umami finish and an excellent marble score of 4+. This marble score denotes the degree of visible intramuscular fat found within the meat, which appears in fine, white streaks and specks on the red muscle.

Served with housemade Paris mash and bordelaise sauce, this 220-gram Portoro steak is sure to delight your taste buds while also providing your body with much-needed protein.

Steak is one of the best protein-rich foods, an important building block for increasing muscle mass and repairing tissues after your daily workout.

Matched perfectly with our featured wine, the Cullen Diana Madeline, the Portoro steak is only available in the Member’s Dining Room.

Make your reservation via dine@tattersallsclub.org.