Our Cattleman's Steak is a thick-cut bone in rib eye on a short frenched rib bone — all of the marbling and flavour of a Tomahawk in a cut that fits the pan and the plate. Cut from 100% grass fed, grass finished Australian beef raised on natural pasture year-round by our family farming partners, never grain fed and never feedlot finished. Aged on the bone and hand cut to a minimum 800 g. Why it's Better - Raised on pasture year-round with no grain finishing- Aged up to 14 days to enhance tenderness and flavour- Butcher-grade cut: boneless sirloin steak- Fresh, never frozen – vacuum-packed for peak quality, giving your family optimal freshness- Proudly Australian – sourced, processed and packed locally- No use of growth hormones, mRNA vaccines, or other unnecessary additives such as Bovaer Ingredients & Allergens 100% grass-fed beef.SourcingOur meat partner Farmstead Meats sources only grass-fed & finished beef and lamb, and free range chicken and pork from trusted farms. Full profiles available on our website. Cooking GuideBring to room temperature and pat dry. Sear over high heat for 3–4 minutes per side to build a crust, then finish in a 180°C oven for 10–15 minutes. Pull at an internal temperature of 52–54°C for medium rare. Rest for at least 10 minutes, then carve off the bone and slice across the grain.StorageKeep refrigerated below 4 °C. Once opened, consume within 3 days or freeze on the day of purchase and follow food safety guidelines.
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