Chilled Angus Beef Ribeye Roast (Scotch/Prime Rib), approx. 1.5kg portion

Chilled Angus Beef Ribeye Roast (Scotch/Prime Rib), approx. 1.5kg portion

Regular price $106.00 SGD

An 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 

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)  

From what part in the animal is the Ribeye from

Refer to last Picture

 

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.

Growth enhancers are never used, also not allowed are therapeutic anti disease treatment, during the life of the cattle.

The Beef is vacuum packed and air freighted to ensure the product arrives in optimum condition.


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