Top-quality Australian beef from South East Queensland. This is the ribeye roast of 1kg (2.2lbs). We use the chilled and never-frozen whole primal ribeye and cut it into 1kg portions. If you are looking to make one pound ribeye steaks, this cut is exactly what you are looking for. Use a sharp long knife and cut the block into two halves - see images and cooking instructions below
Compared to the striploin the ribeye is more tender and has a higher fat to meat ratio and is therefore juicier. Therefore the cut is also best suited for a roast. Best cooked to medium-rare and sprinkled with steak seasoning. If you love meaty and flavourful steaks go for the striploin. If you prefer juicier and tenderer beef and don't mind a higher fat to meat ratio or if you are planning to make a roast, go for the ribeye.
Australian beef from South East Queensland. Free-range pasture-raised their entire lives then finished on vegetable feed for superior taste, tenderness and texture 100 days before harvest (referred to as short span grain-finished). Compared to 100% grass-fed, grass-fed and grain-finished Australian beef has a less gamey, fishy taste and odor. Short-span grain-fed beef is the perfect balance between healthy red meat and a positive taste experience. No subtherapeutic use of antibiotics, no factory farming, handled with care and respect in a stress-free environment. Not as superior in quality as our Morgan Ranch Beef but a great economical choice. Find more information below.
1 pack contains 1 block
Approx. 1kg (2.2 lbs.)
20 x 13 x 12cm (7.8" x 5.1" x 4.7")
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 36h In ice-water: approx. 2h
Grill, Cast-Iron Skillet, Fry-Pan, Oven
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days.
✔ Humanely raised and treated with respect. All year free-range and open pasture-raised.
✔ No subtherapeutic use of antibiotics.
✔ Free-range pasture-raised on open pasture land then finished on vegetarian feed for improvement of taste, tenderness, and marbling 100 days prior to harvest.
✔ Non-commodity quality. Top-quality grass-fed and grain-finished Australian beef reserved for the upper-quality market.
✔ Compared to commodity 100% grass-fed: more flavorful, more tender and free of a gamey odor and taste.
✔ Provides monounsaturated fatty acids Omega 3s - yes, the good fats. Including a wide range of essential nutrients such as iron, zinc, protein, B vitamins, selenium and vitamin D.
✔ Australian beef provides good value and comes with a lower price point compared to our high-end quality Morgan Ranch Beef.
Our Australian beef comes from Queensland, Australia. The cows are raised on local ranches (referred to as cattle stations in Australia) which are family-owned and run. The animals are grass-fed on open pastures their entire lives. Then, 100 days (short period grain-fed) before harvesting, the cows are fed a mix of vegetarian feed consisting of natural grains, silage, hay, molasses, oilseed meals and legumes for a consistent beef flavor and texture. At no point are the animals confined in tight spaces or are force-fed. The finishing feedlots are very spacious and animals are absolutely free to roam on 6000 square meters. The processing plant is located in Kilcoy, Queensland and is one of the major exporters of upper quality beef to Japan.
At A Glance
Local ranches from Queensland Australia
South East Queensland
All year free range on open pastures then finished on vegetarian feed 100 days prior to harvest.
Pasture grass-fed their entire lives and then fed a balanced mix of energy, protein, fibre, minerals and vitamins which are obtained from natural grains, silage, hay, molasses, oil seed meals and legumes. All locally produced in Australia.
100% fully traceable from ranch to fork according to the regulations by the government of Australia.
Slowly defrost in the fridge. Once completely defrosted take the ribeye out of its package and place it on the countertop for about 15 minutes for it to reach room temperature.
The ribeye makes a great roast. It also is best suited for two big 1 pound steaks. In our presentation, we are cooking steaks. Cut right in the middle with a long and sharp knife.
You can also cut thinner steaks but we recommend cutting thicker steaks and cooking them to medium-rare doneness and then cutting the steaks into smaller portions.
Pat dry with paper towels and remove any excess water. Then use olive oil and a preferred steak seasoning and gently coat with a thin layer.
Cook gently and slowly on medium heat. Turn often.
Optionally add vegetables such as asparagus, mushroom or garlic knobs. In case the steak is not producing enough fat and the frying pan has run dry add olive oil or little butter for a juicier taste experience. Use a thermometer to determine the doneness. Once the internal temperature has reached 50 degrees Celsius or 125 degrees Fahrenheit turn of the heat and let the steak rest for 2 minutes.
Then move to a cutting board and continue the resting phase for another 5 minutes.
Cut or slice to preference. Best served when still warm.