From Stockyard Beef in Australia to the SALTLICK
At SALTLICK, every XXL porterhouse, tomahawk and T-bone begins its journey long before it reaches our woodfire grill. We proudly partner with Stockyard Beef, one of Australia’s most respected premium beef producers, to source the Certified Pure Blood Black Angus that forms the foundation of our steak programme.
With more than 65 years of experience and international recognition for quality, Stockyard has built its reputation on exceptional genetics, meticulous feeding programmes and an unwavering commitment to consistency. The result is beef that allows our kitchen to focus on enhancing flavour rather than creating it.
Great Beef Begins with Genetics
At Stockyard Beef, exceptional steak starts with genetics.
The company’s breeding programmes are built around some of the world’s most respected bloodlines, including Wagyu genetics originating from Japan. Through continuous genetic analysis and performance benchmarking, Stockyard has developed cattle renowned for marbling, consistency and eating quality.
This focus on genetics is one of the reasons SALTLICK chooses Stockyard Beef for our premium steak offering. Before a steak ever reaches our ageing room or woodfire grill, its potential has already been shaped through years of careful breeding.reflected through woodfire cooking that focuses on enhancing the natural flavour of the beef rather than masking it.
Three Years in the Making
One of the reasons SALTLICK works with Stockyard Beef is the extraordinary amount of time invested in every animal.
From conception to consumption, the journey takes approximately three years. At Stockyard’s pastoral properties in New England, New South Wales, cattle are raised across lush pastureland before entering carefully managed feeding programmes designed to maximise flavour and consistency.
Stockyard also works closely with a network of trusted Australian breeders, ensuring a reliable supply of premium cattle without compromising quality.
Why SALTLICK Uses Stockyard Beef
For a restaurant built around steak, consistency matters.
This is why SALTLICK proudly serves Certified Pure Blood Black Angus by Stockyard across our XXL steak selection.
These cattle are:
- Grain-fed for more than 250 days
- Consistently chilled, never frozen
- Independently graded
- Selected for marbling scores of 6–7+
- Dry-aged on the bone at SALTLICK
The result is beef that delivers exceptional tenderness, flavour and consistency across every service.
From Brisbane to Bali
Another important part of the partnership is provenance and handling.
SALTLICK sources Stockyard Beef directly from Brisbane, allowing greater control over quality throughout the supply chain. Maintaining the cold chain and ensuring beef remains consistently chilled rather than frozen helps preserve texture and flavour before it arrives in our ageing programme.
This direct relationship means our guests can enjoy the same premium beef trusted by leading restaurants around the world.
Why Dry Ageing Changes Everything
Even after arriving at SALTLICK, the journey is not yet complete.
Many of the restaurant’s signature XXL steaks undergo dry ageing on the bone before service.
Dry ageing is one of the most respected techniques in steak preparation.
Over several weeks:
- moisture slowly evaporates
- flavour becomes more concentrated
- enzymes naturally tenderise the meat
The process transforms excellent beef into something even more complex.
Dry-aged beef often develops deeper savoury notes, along with a richer and more concentrated flavour profile.
At SALTLICK, dry ageing forms a key part of the preparation of large-format cuts such as porterhouse, T-bone and tomahawk steaks, helping maximise both tenderness and flavour.
The Grill Is Only the Final Step
By the time a steak reaches the grill, most of the important work has already been done.
The genetics have been selected.
The cattle have been raised and fed.
The marbling has developed.
The beef has been graded, transported and aged.
Only then does the chef take over.
This perspective highlights an important truth about steak cooking: great chefs cannot create quality that does not already exist.
They can only reveal it.
At SALTLICK, woodfire cooking is used to enhance the characteristics already present within the beef. The role of fire is not to disguise the ingredient but to bring out its natural flavour, texture and aroma.
The result is a dining experience that reflects years of careful work, not simply a few minutes on the grill.
Dining at SALTLICK
At SALTLICK, we believe great steak begins long before it reaches the grill. It starts with sourcing.
That belief is why we partner with Stockyard Beef, whose commitment to genetics, animal husbandry, grain feeding and consistency aligns closely with our own approach to steakhouse dining.
Every XXL porterhouse, tomahawk and T-bone served at SALTLICK reflects this shared commitment to quality, from Australian pasture to woodfire grill.
Frequently Asked Question
What makes premium beef different?
Premium beef typically comes from carefully selected genetics and undergoes strict breeding, feeding and grading programmes to achieve superior flavour, tenderness and consistency.
What is marbling?
Marbling refers to the fine intramuscular fat found within beef. It contributes significantly to flavour, juiciness and texture.
Why is grain feeding important?
Extended grain feeding helps develop marbling and consistency, producing beef with greater richness and tenderness.
What is dry ageing?
Dry ageing is a process where beef is stored under controlled conditions for several weeks, allowing flavour to concentrate and the meat to become more tender.
What beef does SALTLICK use for its XXL steaks?
SALTLICK proudly serves Certified Pure Blood Black Angus by Stockyard, grain-fed for over 250 days, with marbling scores of 6–7+, consistently chilled, never frozen and dry-aged on the bone for enhanced flavour and tenderness.
Reserve your table via the links below and enjoy Bali’s best dry-aged steaks.
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