Beef Ribeye, Angus Grain-finished (Chilled)

The 100% Natural Angus Certified Ribeye is widely regarded as the benchmark for steak flavour. Cut from the rib section between the Striploin and the Chuck, this muscle is minimally used, resulting in a naturally tender texture. Its rich marbling enhances juiciness and delivers a bold, beefy taste with every bite.

Renowned for its balance of tenderness and depth of flavour, the ribeye roast is ideal for oven roasting, allowing the fat to slowly render and enrich the meat throughout. It is a classic choice for an impressive and flavourful main course.

Cooking instructions (1.4kg ribeye roast):

1. Remove the ribeye from the fridge 1 hour before cooking to reach room temperature.
2. Preheat oven to 230°C (450°F).
3. Pat the meat dry and season generously with coarse salt and pepper. Optional: rub with garlic and herbs.
4. Place fat-side up in a roasting tray on a rack.
5. Roast for 15 minutes at 230°C (450°F) to create a crust.
6. Reduce oven temperature to 160°C (320°F) and continue cooking for approximately 45–60 minutes.
7. Let rest for 20–30 minutes, loosely covered with foil, before slicing.