Beef Rib-Eye

Approx. 700-900g per rib-eye steak.

Cut from South-West pasture-raised beef, our Eurostyle Rib-Eye is one of the richest cuts we sell — the marbling does the work, keeping every steak juicy right through.

For a whole rib roast, cook at 180°C for about 45-50 minutes per kilo, or until the internal temperature reaches 60-64°C for medium, then rest well before carving. For steaks, reverse sear — cook at a low oven temperature until just below your target, then sear over high heat and rest before serving.

Expect 25-30% weight loss during the cooking process.

This is a variable-weight product and is priced at $/kg. Once we've picked your item in-store, we'll refund you for the difference between the weight paid and the weight received.