Delivery to: Metro Manila
Delivery to: Metro Manila
Thumbnail 1 - Australian Premium Angus Ribeye 120 Days Grain Finished Thumbnail 2 - Australian Premium Angus Ribeye 120 Days Grain Finished Thumbnail 3 - Australian Premium Angus Ribeye 120 Days Grain Finished

Australian Premium Angus Ribeye 120 Days Grain Finished

Delicious and tender

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Flavorful and tender, this Ribeye steak from Australia is made from Angus beef, and is perfect for a regular meal.
Australia Oceania - Pacific

TASTING NOTES FROM THE CURATOR

This ribeye is made from 100% Black Angus cattle raised in lush grazing areas, surrounded by the incredible Australian climate. This is very high-quality beef, with a texture that is close-grained and smooth. It has a fine marbling, not too fatty but still so wonderfully succulent.

The cattle are fed a special grain feed for the last 120 days, which contributes to the meat’s sublime flavor and juicy texture.

PREPARATION AND PAIRINGS

This is the perfect option for meat lovers craving some quality steak on a regular day. Incredible flavor and high quality, this is a steak great both grilled and pan seared. Try cooking it with butter, garlic, and rosemary, and some salt and pepper. Very simple, but very flavorful. You can pair the Australian Premium Angus Ribeye with heavier sides, like potatoes (mashed, roast, baked, etc.), roast asparagus, corn on the cob, or honey roasted baby carrots.

ABSOLUTELY ANGUS

Angus beef comes from the Aberdeen Angus cattle breed, originally from Scotland. Or to be specific, a breed of cow native to the Aberdeen and Angus counties of Scotland. They’re usually black in color, although a red variety has emerged in recent years. The Aberdeen Angus was first introduced to Tasmania in the 1820s, and made its way to mainland Australia in 1840. Today, the Angus is found in all Australian states, making it a popular breed, mostly for its very tender and delicious meat, with great marbling.

Storage Instructions

Your cut of Australian Premium Angus Ribeye 120 Days Grain Finished comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.

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