• Young Prime Australian Grass Fed Beef Ribeye Steak
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Young Prime Grass Fed Ribeye Steak

Young Prime Grass Fed Ribeye Steak

$16.50 SGD
$16.50 SGD $16.50 SGD
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Product Information

Ribeye is the most flavourful steak on the cow — and the Young Prime tier delivers grass-fed ribeye with intramuscular marbling you don't usually see outside grain-fed.

Cut from the rib section between the chuck and the loin, it carries the eye of meat surrounded by a marbled cap (the spinalis) that ribeye lovers eat first.

Australian pasture-raised, under 30 months at slaughter, butchered in our Singapore facility. If you only buy one premium steak this month, make it this one.

Why This Cut?

•      The spinalis cap is the most flavourful muscle on the entire cow — and it's all in this cut

•      Grass-fed marbling that competes with much pricier grain-fed ribeyes

•      Under 30 months at slaughter — tenderness that rewards a medium-rare cook

How To Serve?

•      Reverse sear: 100°C oven to 52°C internal, then screaming-hot pan for 60 seconds per side

•      Serve with chimichurri to cut through the marbling's richness

•      Slice and toss into Korean ssam — lettuce wraps with ssamjang, garlic, and rice

What You're Getting

Weight: 250G

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
250G (~2.5cm thick) 4 to 5 minutes total
Flip every 1 minute

Air Fryer
Medium Rare
250G (~2.5cm thick) 8 to 9 minutes
Flip at 4.5 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.