From carveries to burger joints, this is Melbournes magical world of beef. The year is 2016 and Postcoder has just completed a city-wide excursion to find and document an extraordinary array of delicious beef dishes.
Level 1, 79 Bourke St, Melbourne, 3000 |1300 274 753
Many thanks to Texas for inventing beef brisket. Brisket is prepped with spice rubs and marinades, cooked for a long time and basted throughout for an incredibly flavoursome result. Fancy Hanks does theirs with a black pepper rub and a real slow cook in a custom-built, two-tonne smoker. Slop some BBQ sauce on there and now were talking!
14 Meyers Pl, Melbourne, 3000 |(03) 9650 5525
Dont make a beef joke when you visit San Telmo because theyre, like, really serious about their beef. For three generations, the family behind this meat-centric Melbourne eatery has sourced their free range beef from the pristine pastures of South Gippsland. They make the most of this premium quality beef by dry-aging all their cuts for at least four weeks; from there, they work their magic with a flurry of Argentinian flavours.
87 Bourke St, Melbourne, 3000 |(03) 9972 3699
Grand Trailer Park calls itself the home of the humble burger but their big, juicy burgers are hardly humble. The Ivan Drago is a showy stack of beef patty, American cheddar, streaky bacon, black Russian tomato, sliced beetroot and secret sauce on a toasted brioche bun. The real Ivan Drago was a Russian boxer in the fourth Rocky movie, which will make more sense when your taste buds get KOd by the first bite.
61 ABeckett St, Melbourne, 3000 |(03) 8060 4770
We love Brazilian BBQ because it creates a decision-free environment. At BChurrasco, you pay a set price and people bring you a bit of everything. There are three beautiful beef dishes Picanha rump cap, Picanha com Alho garlic rump and Costela de Boi beef ribs) plus lamb, pork and chicken. Waiters will make the rounds with giant skewers of delectable meats and carve them right onto your plate.
195 Lt Collins St, Melbourne, 3000 |(03) 9078 7747
We started the list with brisket and were finishing the list with brisket, so this whole article is kind of like a brisket sandwich. Yum! Meatmaiden smokes their wagyu brisket for 20 hours to get the 5+ scored marble to melting point, flooding the rest of the cut with flavour and leaving it tender as can be.