Tasty Food Affair
Australia Chilled Ribeye Beef Steak (Grass Fed)
Australia Chilled Ribeye Beef Steak (Grass Fed)
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Product Information
Australian grass-fed ribeye delivered chilled rather than frozen — the format that keeps the meat's natural moisture and pliable texture intact.
Ribeye is the most marbled steak cut, sitting between the chuck and the loin, with intramuscular fat that bastes the meat as it cooks. Grass-fed Australian ribeye keeps the beef-forward flavour grass-fed eaters want without sacrificing the marbling that makes ribeye worth ordering.
Restaurant-grade product delivered in our own refrigerated trucks across Singapore.
Why This Cut?
• Chilled format — superior moisture retention vs frozen, restaurant-kitchen standard
• Best-marbled cut on a grass-fed beef profile — flavour without grain-finishing
• Spinalis cap intact — the most prized muscle on every ribeye, every time
How To Serve?
• Reverse sear works wonders here — slow oven, then blast in a screaming-hot pan
• Serve with a simple red wine jus and pommes Anna for full bistro experience
• Leftover cold ribeye, sliced thin, dipped in shabu-shabu broth — instant lunch upgrade
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What You're Getting
Weight: 200G
Packaging: 1 Steak, Vacuum Packed
Product State: Raw, Chilled
Serves: 1
Shelf Life: Guarantee at least 5 Days upon receiving
Country Of Origin: Australia
Cooking Methods
Pan-Sear (Recommended Method)
Medium Rare
200G (~2cm thick), 3 to 4 minutes total
Flip every 1 minute
Air Fryer
Medium Rare
200G (~2cm thick), 6 to 7 minutes
Flip at 3.5 minutes
INTERNAL TEMPERATURE TARGETS
Rare at 52°C
Medium-rare at 57°C
Medium at 63°C
Medium well at 66°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.