Last night we pulled a ribeye from the chest freezer, from a steer processed in December, and gave it a go.
This particular steer was processed in early December 2021 at 27 months of age. Ribeye is a personal favourite – I usually cook it low and slow in the oven at around 120°C until it’s about three-quarters done, then finish it on a hot BBQ or over coals. Cooking it this way gives the fat time to render and keeps the meat juicy. If you like experimenting, a dry rub can add a bit of extra flavour.
We’ll be opening orders for the next round of beef in June. If you’d like to know more, check out our ‘Order Beef‘ page.