Cape Lodge

"These farmers are our heroes, the souls of the earth and it shows in their produce. The flavour from the meat is exceptional and we have had nothing but rave reviews since moving to Dirty Clean Food." Tony Howell, Executive Chef

Fresh Provisions

"At Fresh Provisions we are passionate about supplying local fresh produce that meets our customers dietary and ethical food requirements. Dirty Clean Food offers a premium 100% grass-fed beef and lamb that is ethically raised and locally sourced and our customers love it!" Tom Katselas

Billie H

"At Billie H we choose local produce and what we love about Dirty Clean Food is their paddock to plate story. Not only is their grass-fed meat sustainable using humane animal practices, but their farmers are doing things differently and actually regenerating the land – providing delicious healthy food from the ground up." Nate Murray, Head Chef Read more

Sales Partners

We are thrilled to be supplying some of the best chefs and independent retailers in WA. We would love you to support them, secure in the knowledge that the beef and lamb you are served is ethically raised and grown by farmers committed to regenerating the world...and it tastes fantastic!

Smokey Joe's Texan Rib Eye



2 thick Dirty Clean Food Rib- eye steaks

2 tbs Smokey Joe’s Texas rub per rib eye

Olive oil

Sea salt









Lightly brush steaks with olive oil.

Rub the outside of each steak generously with Smokey Joe’s Texan rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours if possible (a few hours are okay but not as good) This will make sure the flavour penetrates deep into the steak.

Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and allow to come to room temperature. This will ensure a more even cooking through the steak

Preheat a gas or charcoal barbecue.

Right before cooking remove the plastic wrap and lightly oil and salt the steaks.

Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.

Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes.

Cut the steak off the bone and slice across the grain to serve.

Drizzle with extra-virgin olive oil, sprinkle with sea salt and serve with crispy shoe sting potatoes