A Grass Fed Angus Ribeye roast minus the bone. Rich, beefy flavour. Juicy and fine-grained with generous marbling throughout. Fine-grained, tender and full of flavour. A premium cut of meat, the Ribeye's marbling of fat makes this very good for slow roasting.

The Ribeye Roast comes from the rib section consisting of ribs 6 through 12, it is basically a prime rib roast with the bones removed.

Also known as Scotch Fillet Roast, Cube Roll Roast, Prime Rib Roast.

Our Beef is Halal Certified, Grass Fed, Free of Antibiotics/Hormones, Free Ranging Outside, Farmed Ethnically & Sustainably (non GMO) & vacuum packed and Airfreighted from New Zealand to ensure the product arrives in optimum condition.

Roasting Tip

To bring out additional flavour and produce a more buttery texture you can dry age the roast for a few days. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. When you are ready to cook the Ribeye Roast, trim off any dried pieces after the aging. It is common for a roast to lose 5%-15% of its weight during the aging.

Ribeye Roast recipe

How to roast and carve rib of beef (click on left link to view 2 min video)

This has been frozen, however we can assure you the taste and quality is the same, just in frozen state.

Item is frozen at -20 degrees celsius, before the ‘best before/freeze by date’ (expiry date) on the label i.e. means it can be kept in fridge (chiller) till that date.

Note - due to New Zealand export regulation’s the labelling can’t be amended to a more useful description.

Note - Frozen Beef generally has a 12 month validity in the freezer.

From one of the world's cleanest and purest environments, our Black Angus Beef cattle are reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms in the furthest Southern province of the South Island aptly named Southland.

Angus genetics are renowned for producing cattle with excellent marbling and growth rates. Marbling adds flavour, makes cooking easier, and high growth rates produce beef that is very tender.

Breeds of cattle from European, tropical climate and dairy breed genetics are excluded from Black Angus.