Tasty Food Affair
100 Days Grain Fed Ribeye Roast — Rosemary Garlic Cracked Pepper (Raw)
100 Days Grain Fed Ribeye Roast — Rosemary Garlic Cracked Pepper (Raw)
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Product Information
There's a reason ribeye is what restaurants roast whole.
We use centre-cut ribeye — the middle section of the rib primal, where the eye is at its most uniform and the fat seams are even. The tapered ends cook unevenly and carve into ragged slices. The centre gives you a clean round eye, edge to edge, and every slice off the joint looks like the one before it.
The seasoning goes on by hand in our butchery and the joint is vacuum sealed straight after. Salt draws in slowly through the cold chain, so by the time it reaches your oven it's seasoned through the outer layer rather than just dusted on top. Rosemary and garlic for the aromatics. Cracked black pepper for bite. Paprika for colour on the crust.
No MSG, no anti-caking agents, no flavour enhancers.
Serves 6 to 12 depending on the size you choose. Oven or air fryer.
Why This Cut?
• Ribeye bastes itself. Intramuscular fat renders during cooking and keeps the meat moist from within.
• Ribeye forgiving. Marbling gives you a buffer. If you've never roasted a joint before, this is the cut to start on.
• Centre cut means every slice is the similar. Uniform eye, even fat distribution, clean carving. No thin ragged end pieces to hide under the gravy.
• It carves into a centrepiece. A whole ribeye roast on a board, crust dark and aromatic, interior an even pink from edge to edge, is the most impressive thing you can put on a table for the effort involved.
How To Serve?
• Rest it properly. 25–35 minutes depending on size, uncovered or loosely tented. Foil wrapped tight will soften the crust you just spent an hour building. The joint will not go cold — a 2kg roast holds heat for well over an hour.
• Carve across the grain, 5–8mm thick. Look for the direction the muscle fibres run and cut at ninety degrees to them. Thicker slices for hot service, thinner if the platter will sit out.
• Serve hot. This is the one thing worth insisting on with ribeye. Beef fat sets at around 40°C, so the marbling that makes this cut luxurious when hot turns waxy straight from the fridge. If you're serving leftovers cold, take them out 30–40 minutes ahead so the fat softens.
• Goes with: roast potatoes in the beef drippings, horseradish cream, a sharp mustard, buttered greens, red wine jus. Anything acidic cuts the richness — pickled shallots, a green salad with a hard vinaigrette.
• Leftovers: slice thin for sandwiches. Keep refrigerated and eat within 3 days.
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What You're Getting
Weight: 1.5KG / 2.0KG / 2.5KG / 3.0KG
Packaging: Marinated, Vacuum Packed, Trussed, (FOC Meat Thermometer)
Product State: Marinated, Raw & Chilled
Serves: 6 @ 1.5KG / 8 @ 2.0KG / 10 @ 2.5KG / 12 @ 3.0KG
Shelf Life: Guarantee at least 5 Days upon receiving
Country Of Origin: Australia
Cooking Methods
(Refer to image)
INTERNAL TEMPERATURE TARGETS
Rare at 51°C
Medium-rare at 55°C
Medium at 59°C
Medium well at 62°C
AFTER COOKING
Rest red meat for half the cooking time. The juices need to redistribute or they end up on your plate, not in the meat.
Slice against the grain for tenderness.
Storage Method
Keep Chill below 5°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.