Product Description

These Prime Grass-Fed Rib Steaks are taken from the Jacob’s Ladder (short-rib) section of halal Angus beef, giving you the perfect balance of meat, bone, and marbling. When cooked low and slow or seared and finished in the oven, the meat becomes tender, buttery, and incredibly rich in flavour.

Each rib steak is hand-cut by our in-house butchers, making it ideal as anything from a single-serve steak to a sharing joint for special occasions. The natural marbling from grass-fed Angus cattle keeps the meat juicy and delivers a deep, beefy taste every time.

Key Features

• Halal certified – Prepared according to strict halal standards

• Prime grass-fed Angus beef – Superior marbling, flavour and tenderness

• Jacob’s Ladder rib steak cut – Bone-in for extra taste and presentation

• Versatile cut, perfect for grilling, pan-searing, oven-roasting or BBQ

• Hand-cut by our butchers for consistent size and quality

Cutting Preference (Shopify Option)

Option name: Cutting Preference

Option values:

• 4–5 Inch Rib Cut – 150–200g
  A smaller bone-in steak, ideal for individual portions, tasting menus, or mixed grills.

• 1/2 Rib Cut – 300–500g
  A hearty single steak or perfect to share with sides. Great for steak nights or restaurant mains.

• Single Rib Cut – Approx 750g–1KG
  Generous bone-in steak – perfect for one very hungry person or to share between two.

• 2 Ribs Cut – Approx 1.8–2KG
  Large sharing joint, ideal for roasting or carving at the table. Excellent for families, dinner parties, or special occasions.

(All weights are approximate as each rib is naturally sized.)

Storage & Shelf Life

Refrigeration:

• Keep refrigerated at 0–4°C.

• Best used within 3 days of delivery or by the use by date on the label (whichever comes first).

• Once opened, consume within 24 hours.

Freezing:

• Freeze as soon as possible after delivery and always before the use by date.

• For best quality, use within 3 months.

• Defrost thoroughly in the fridge for at least 12–24 hours before cooking.

• Do not refreeze once defrosted.

Cooking Suggestions

1. Bone-In Rib Steak (Pan + Oven)

• Bring the steak to room temperature for 30–45 minutes.

• Season generously with salt, black pepper, and a little oil.

• Sear in a hot pan for 2–3 minutes per side to form a crust.

• Transfer to a preheated oven at 180°C (fan 160°C) and cook to your preferred doneness (use a meat thermometer).

• Rest for 10–15 minutes before slicing and serving.

2. BBQ Rib Steak

• Marinate with your favourite BBQ, peri-peri, or dry rub.

• Grill over medium heat, turning occasionally, until nicely charred on the outside and cooked to your desired internal temperature.

• Rest before cutting and serve with chips, salad, or grilled vegetables.

3. Slow-Roasted Rib Steak Joint (2-Rib Cut)

• Season and sear the joint all over.

• Roast low and slow at 140–150°C until tender, then finish at a higher heat or under the grill for a caramelised crust.

• Rest well before carving between the bones.