FROZEN Rib Eye (Bone-In) From $29/kg – 100 Day Grain-Fed Beef MB2+ – Riverine
The Riverine Rib Eye Bone-In is a premium Australian steak cut celebrated for its bold flavour, natural juiciness, and dependable tenderness. Sourced from cattle raised in the Riverine region of New South Wales, this ribeye delivers the depth and structure that steak lovers expect, with the added advantage of bone-in cooking performance. Cut from the rib section and left on the bone, this steak rewards high-heat cooking and careful resting with a rich, beef-forward eating experience. It is a reliable choice for those who value flavour clarity, balance, and classic steakhouse results. Technical Specs Cut: Rib Eye Also Known As: Bone-In Ribeye Origin: Riverine region, New South Wales Grading: MSA graded Marbling Score: MB2+ Feeding: Pasture-raised with grain finishing Bone: Rib bone attached Packaging: Vacuum sealed Storage: Keep refrigerated or freeze on arrival Premium Australian Beef from the Riverine Region The Riverine region of New South Wales is recognised for producing high-quality beef thanks to its temperate climate, fertile land, and long-established cattle programs. Cattle are raised on natural pasture before being grain-finished to enhance marbling, tenderness, and flavour consistency. MSA grading ensures that each ribeye meets strict standards for eating quality, giving confidence in tenderness, juiciness, and overall performance regardless of cooking method. Why This Rib Eye Stands Apart The Riverine Rib Eye Bone-In is selected for cooks who appreciate classic structure and dependable results. Bone-In Advantage: The rib bone helps retain moisture and enhances flavour during cooking. MB2+ Marbling: Balanced intramuscular fat supports juiciness without overpowering the beef. Grain-Finished Depth: Adds richness while maintaining clean flavour. Ribeye Muscle Structure: Naturally tender with strong beef character. MSA Assurance: Consistent eating quality across cooks. This cut is designed to perform under heat and reward proper technique. Understanding MB2+ Marbling in Ribeye MB2+ marbling provides enough intramuscular fat to support moisture retention and flavour development, particularly during high-heat cooking. Rather than creating richness alone, this marbling melts gradually, basting the muscle fibres from within. For ribeye, MB2+ delivers a satisfying balance. The steak remains juicy and tender while preserving a firm, beef-forward bite that appeals to traditional steak lovers. Taste and Texture Experience When cooked, the Riverine Rib Eye Bone-In develops a savoury aroma with caramelised exterior notes. The interior remains juicy and supple, with rendered fat enhancing flavour without heaviness. Texture is rich yet controlled. Each slice offers a clean bite that softens quickly, delivering depth, moisture, and lingering beef flavour. Rested properly and sliced against the grain, this ribeye provides a confident, steakhouse-style eating experience. Best Cooking Methods This ribeye performs best with high heat and controlled finishing. BBQ or Charcoal Grill: Sear over direct heat to build crust, then finish over indirect heat for even doneness. Pan Sear with Oven Finish: Ideal for thicker cuts where precision and temperature control matter. Oven Roast: Suitable for larger bone-in portions, delivering even cooking and consistent results. Always rest the steak before slicing to retain juiciness. Flavour Pairings and Serving Ideas These pairings complement the ribeye’s richness while keeping the beef as the hero. Seasoning: Sea salt and cracked black pepper. Finishes: Garlic butter, herb butter, or chimichurri. Sides: Roasted vegetables, mushrooms, potatoes, or fresh greens. Serve sliced across the grain for maximum tenderness. Packaging, Storage, and Shelf Life Each Riverine Rib Eye Bone-In is vacuum sealed to protect freshness, flavour, and marbling integrity. When refrigerated, the steak maintains quality for extended periods. Freezing is suitable for longer storage when thawed slowly under refrigeration. Proper handling preserves texture and eating quality. Why Buy Riverine Rib Eye from Carnivore Society Carnivore Society selects Riverine ribeyes based on provenance, grading accuracy, and cooking performance. Australian sourced from a respected beef region. MSA graded for tenderness and flavour. Balanced MB2+ marbling for reliable cooking. Cuts chosen for structure and consistency. Suitable for confident home cooks and professionals. Each steak is selected to deliver quality without compromise. A Ribeye Built for Confident Cooking The Riverine Rib Eye Bone-In delivers everything a great steak should: flavour, juiciness, structure, and reliability. It is a cut that performs under heat, rewards proper technique, and satisfies without excess. If you value premium Australian beef with classic ribeye character, this steak belongs on your plate. Order now and bring steakhouse-level confidence to your next cook.