Demystifying the Secret Behind Outback Steakhouse’s Mouthwatering Steaks

As a steak lover I’m always on the hunt for the perfect steakhouse that serves up juicy, flavorful steaks. And one chain that often satisfies my cravings is Outback Steakhouse. There’s just something about their steaks that keeps me coming back for more. But I’ve always wondered – what is their secret? What grade of beef does Outback use to make their steaks so tasty and irresistible?

As a curious carnivore, I did some digging and discovered quite a bit about the beef behind Outback’s menu Keep reading to find out what I uncovered!

Outback Only Uses USDA Choice Grade Beef

This was one of the first facts I unearthed in my Outback steak investigation. According to multiple sources, including former employees, Outback Steakhouse only uses beef graded USDA Choice for their steak entrees.

For those unfamiliar with beef grading, here’s a quick primer:

• The USDA grades beef as Select, Choice, and Prime (from lowest to highest quality)
• Choice has more marbling than Select but less than Prime
• Marbling refers to the thin streaks of fat interspersed between the muscle fibers in a cut of beef
• More marbling means a more tender, juicy, and flavorful steak

So by using Choice, Outback is serving up better quality steaks than places using Select but not going as high-end as Prime. This makes sense for a casual dining chain trying to balance quality and value.

The Specific Cuts of Steak on the Menu

Outback serves up several different cuts of steak, and the Choice grade applies to all of them. Here are some specifics on the steak options available:

• 6 oz Sirloin – Known for its great price-to-value ratio. Lean and budget-friendly.

• 8 oz Center-Cut Sirloin – Taken from the heart of the sirloin for tenderness.

• 8 oz Filet Mignon – Tender cut from the tenderloin, the most tender part of the cow.

• 12 oz Ribeye – Marbled and flavorful steak from the rib section.

• 14 oz Outback Special – Thick cut sirloin loaded with flavor.

• Bone-In Ribeye – Cowboy cut with extra marbling left on the bone.

• Porterhouse – Combines the tenderloin and sirloin together. Best of both worlds.

No matter which cut you choose, you can count on it being nicely marbled USDA Choice beef.

Why Outback Doesn’t Use Prime Grade

As I mentioned earlier, Prime is the highest USDA grade, so why doesn’t Outback use it? Two main reasons:

1. Cost – Prime beef is the most expensive grade. For a chain like Outback with hundreds of locations, the price difference really adds up. They likely stick with Choice to control food costs.

2. Consistency – Prime only makes up about 2-3% of all graded beef. With such a small supply, it would be hard for Outback to source enough Prime beef to serve at all its locations year-round. Choice provides a greater availability.

Essentially, Choice gives them the right balance of quality and affordability. The average customer probably can’t tell the difference anyway!

Outback’s Steaks Come from The Bruss Company

Okay, so we know Outback uses Choice grade beef. But where does this beef come from?

After more investigating, I discovered that Outback sources their steaks primarily from a meat processing company called The Bruss Company. This family-owned business has been supplying Outback with quality beef for over 30 years!

Here are some fast facts about The Bruss Company:

• Based in Chicago with facilities nationwide

• Processes and distributes beef, pork, poultry, and seafood

• Employs innovative aging techniques like wet-aging

• Has patented processes for portioning steaks consistently

• Majority of beef comes from Midwest cattle farmers

• All beef is USDA inspected for health and safety

Partnering with a reputable meat company like Bruss ensures that Outback has reliable access to top-notch Choice beef at its 1500+ restaurants.

Why Wet-Aging Makes Outback’s Steaks Tender

So why does partnering with The Bruss Company result in tender, delicious steaks at Outback? Because Bruss utilizes a process called wet-aging.

Wet-aging involves vacuum-sealing beef cuts in plastic bags to age them for optimal tenderness. The typical wet-aging time is 21-28 days. Some key benefits of wet-aging:

• Convenience – Can age large batches of beef efficiently

• Cost – Doesn’t lose moisture so minimal shrinkage or weight loss

• Tenderization – Breaks down connective tissues in the meat

• Flavor – Enzymatic activity enhances beefy flavor over time

The controlled aging environment ensures the meat doesn’t spoil. And the end result is incredibly tender, juicy steaks with superb flavor. Quite simply, wet-aging is crucial to making Outback’s steaks so mouthwatering and crave-worthy!

Outback’s Secret Steak Seasoning TakesFlavor to the Next Level

Okay, we’ve uncovered that Outback uses Choice beef from The Bruss Company and leverages wet-aging for tenderness. But there’s still one more piece to Outback’s steak puzzle – their legendary secret seasoning!

Outback Steakhouse has a proprietary seasoning blend loaded with over 17 herbs and spices. It was created by one of the founders and imparts delicious flavor to all of Outback’s steaks. Wish I could reveal the exact spice mix, but the recipe remains tightly under wraps!

Here’s what we do know about this magical Outback seasoning:

• Features herbs like garlic, onion, peppercorn, paprika and oregano

• Also contains warm spices like cumin, coriander, mustard and nutmeg

• Adds an extra layer of complexity and zest to the steaks

• Applied just before grilling to form a flavorful crust

• Provides robust, savory flavor that enhances the beefy taste

This special seasoning really gives Outback’s steaks an extra punch of flavor. It’s the final step that makes their steaks superstar players on the menu!

Quality from Pasture to Plate at Outback Steakhouse

After all this research into Outback’s beef practices, I have a whole new appreciation for the care and quality that goes into making their steaks. From using Choice grade beef from a trusted supplier like Bruss, to leveraging aging techniques for tenderness, to finishing everything off with a signature spice blend, Outback clearly does steak right.

The next time I sink my teeth into one of Outback’s steaks, I’ll savor it knowing the backstory behind that satisfying steak experience. Now hopefully this inside look has answered the question of what grade of beef Outback uses and demystified the secrets behind their mouthwatering steaks. Let’s just say I now fully understand why I can never resist indulging in Outback’s craveable steak offerings!