Beef Bone-In Ribeye, Angus Grain-Fed (Frozen) – 600g

Sourced from prime Angus cattle raised on the vast, fertile plains of Argentina, this bone-in ribeye is a true carnivore’s delight. The cattle are grain-finished for a rich, buttery marbling that runs through every slice, delivering deep, beefy flavour and an exceptionally tender texture. Cut thick with the bone left intact, it offers the ultimate steakhouse experience at home.

Each steak is generous enough to share or to satisfy the heartiest appetite. Flash-frozen at peak freshness and vacuum-sealed to lock in juices, it arrives ready for your freezer, preserving all the quality and flavour of a fresh cut. The bone imparts extra flavour during cooking and helps retain moisture, resulting in a juicy, succulent finish. Whether seared over high heat or grilled over open flames, this ribeye rewards with a crisp, caramelised crust and a rosy, melt-in-the-mouth centre.

Key Features:

• Origin: Argentina – known for world-class beef production
• Breed: Angus (grain-fed) for superior marbling and consistent quality
• Cut: Bone-in ribeye – thick-cut, rich in intramuscular fat
• Appearance: Deep red meat with creamy white marbling and a sizable bone
• Flavour: Rich, savoury, slightly sweet with a buttery, lingering finish
• Texture: Tender, juicy, with a satisfying bite
• Format: Individually vacuum-sealed, flash-frozen

Thawing Instructions:

• For best results, thaw slowly in the refrigerator for 12–24 hours before cooking.
• If short on time, submerge the sealed bag in cold water for 1–2 hours.
• Cook immediately once fully thawed; do not refreeze.

Suggested Cooking:

• Bring to room temperature for 30–60 minutes after thawing
• Season generously with coarse salt and cracked black pepper
• Sear in a cast-iron pan or on a hot grill for 4–6 minutes per side (adjust to preference)
• For thicker results, finish in a 180°C oven until the internal temperature reaches your desired doneness (rare: 50–52°C, medium-rare: 54–57°C, medium: 60°C)
• Rest for 5–10 minutes before carving to allow juices to redistribute

Storage:

• Keep frozen at -18°C or below until ready to use
• Once thawed, consume within 24 hours and store in the refrigerator