A word from The Barn Steakhouse

We are passionate about the fine Hereford cattle that we breed and finish on our properties in the region. This passion and sense of pride can also be found in the Steakhouse. We select the best export quality beef available in the country. Our preference is for beef that is finished on grass as this provides meat with maximum flavour, just as nature intended. What we do differently at the Barn is that we age our beef on the premises for 8 weeks or longer. When you consider the work, the cost, the waste, is it really worthwhile to age beef for a long time? Most people and places say beef is aged when it is two weeks old. Like great wines that improve for 50 years, great beef gets sweeter, more tender and acquires a taste that cannot be duplicated except with proper ageing.

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The Barn Steakhouse accepts Cash, Eftpos, Visa, Mastercard, American Express and Diners Club

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www.barn.com.au