Australian Premium Black Angus OP-Rib Steak (Bone-In Ribeye | Tomahawk, MS 2+)

Australian Premium Black Angus OP-Rib Steak (Bone-In Ribeye aka Cowboy Steak, MS 2+)

Australian Black Angus rib-eye on the bone (aka Cowboy Steak or Tomahawk) is the King of all steaks, absolutely juicy and succulent. It is a single massive rib eye on the bone cut from the centre of a full rib of Black Angus beef with specifically 5 inches of rib bone left intact and the extension of the bone cut off for packing.

Australian Black Angus beef (Award winning Black Angus Beef from Australia's Riverina Region) is particularly noted for its distinctive natural marbling, flavour, and tenderness. Black Angus Beef delivers a reliable and consistent product to the most discerning customers. All cattle are Hormone (HGP) Free.

Riverina Black Angus Beef is produced using world-leading standards in areas of Food Safety, Animal Welfare, Environmental Responsibility, Traceability and Customer Satisfaction. These standards are underpinned by independent audits conducted by both industry and government agencies to ensure Riverina Angus Beef truly delivers centre-of-plate excellence.

An OP-Rib Steak of 1.16Kg is approximate:
Length: 25cm
Width: 14.5cm
Thickness: 8cm

Brand: Riverina Black Angus Beef

Area: Southern NSW

Breed: Black Angus

Feed: Grassfed then 120 days fed on a ration of wheat, oats and barley (Hormone Free)

AusMeat Cipher: Young Prime (YP)

Grading: MSA Graded

Marbling: MB 2+

Limited supplies weekly.

Recipes:
How To Prepare Op Ribeye Steak With Smashed Potatoes?

How To Prepare Pan-Roasted Op-Rib Steak?

How to prepare Tomahawk Rib-Eye Steak?

Meat and Wine Pairing?

How to thaw meat and seafood safely? 

Our butchers cut to order as accurately as possible but there may be a +/-10% variance.  Our products are snap-frozen to maintain their texture and flavour and for ease of transport across Hong Kong.

When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification.