Australian Beef Cut
Ribeye Steak
The classic steakhouse cut — rich marbling, deep beef flavour, consistent eye size. Cut from the rib primal of Australian Black Angus and Wagyu cattle.
Specifications
- Grain-fed 120–300+ days for deep marbling
- 28-day wet aged for tenderness
- Vacuum-packed, chilled, case-ready
- Halal & BRC certified
- Available bone-in or boneless
About Ribeye Steak
Ribeye is cut from the rib section between the chuck and the loin. It is the cut chefs reach for when they need maximum flavour and juiciness on the plate. Our ribeyes come from grain-finished Australian Black Angus herds, hand-selected for marbling score and consistency.
Cooking Notes
Best cooked hot and fast — grill, cast-iron sear or sous-vide then sear. The intramuscular fat melts during cooking and bastes the meat from inside. Serve medium-rare for the fullest expression of flavour.