"We feel confident in the quality of beef products we are serving our guests. We can assure everyone that our suppliers uphold the highest standards of safety and sanitation," said Outback Asian partner Donnie Everts. "We use only grain-fed beef raised in controlled feedlots. Being grain-fed, our beef is BSE or ‘Mad Cow’ Free." Everts added that Outback Steakhouse works only with partners and suppliers who share the same commitment to quality that is a priority among all Outback branches in the world.
Outback Steakhouse, which opened its first restaurant in the country in 1997, serves high-quality steaks, ribs, pasta and seafood dishes, among others, amidst an Aussie-inspired, relaxed atmosphere.
Since its opening in Metro Manila, it has become a byword among local steak lovers.
The enthusiastic response of the market give rise to the introduction of Outback in Glorietta IV followed thereafter by another branch in Libis. Its expansion plans this year include the opening of Outback in Alabang town Center in April.
Outback Steakhouse follows an unrelenting quest for consistency and quality as evidenced by intensive training conducted regularly in both the management and staff levels.