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Beef Rib-EyeApprox. 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 180C for about 45 50 minutes per kilo, or until the internal temperature reaches 60 64C for medium, then rest well before carving. For steaks, reverse sear cook at a low oven temperature until just below your target, then

Braise low and slow until the meat is tender and the sauce is rich enough to spoon over mash or polenta

paprika-rich

Premium frenched lamb cutlets

Conveniently diced pork for stir-fries

Ready to eat - slice for a board

Made in Australia from at least 95% Australian ingredients

Tender pieces

A versatile

Perfect for the barbecue

Made for low-and-slow barbecue

Choose tenderised slices for an even easier dinner

We suggest a light salt and oil on the outside prior to cooking