Australian Premium Angus Ribeye Steak

Description

Australian ribeye, structure and origin

Ribeye from Australian Black Angus cattle is produced in a controlled grain-fed system, followed by finishing under natural Australian conditions. A feeding period of 120 to 150 days supports marbling development and consistent texture, while wet ageing improves tenderness and moisture retention. Country of origin: Australia.

World-class structure and cooking performance

• Flavour profile: clean beef character supported by grain-fed fat and natural umami
• Surface reaction: develops an aromatic crust when cooked over high heat
• Juiciness: intramuscular fat supports moisture retention during cooking
• Texture: balanced ratio of muscle to fat ensures even cooking and tenderness
• Versatility: suitable for grilling, cast-iron pan searing or sous-vide preparation

Australian Black Angus ribeye performs consistently across different cooking methods. Due to its marbling level, only minimal seasoning is required. Salt and precise temperature control are sufficient to highlight the natural qualities of the cut.

Product information:

• Breed: Black Angus
• Feeding: grain-fed for a minimum of 120 days
• Ageing: wet-aged
• Country of origin: Australia
• Marbling: BMS 4–6
• Packaging: vacuum-sealed

What does grain-fed for 120 days mean?
It refers to a feeding programme in which cattle are finished on a grain-based diet for 120–150 days. This improves marbling and tenderness, resulting in a ribeye that is juicy, creamy in texture and rich in natural umami.

What level of doneness is ideal?
Medium rare, approximately 55°C internal temperature. At this point the meat is tender, juicy and fully aromatic.

Can the meat be frozen?
Yes. For best results, keep it in the original vacuum packaging to preserve moisture and flavour.

Does this ribeye contain preservatives or additives?
No. It is 100% Black Angus beef, produced without hormones, antibiotics or flavour enhancers.

Additional information