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Beef Ribeye Steak (Scotch Fillet) – Grass-Fed | Australia | 250g
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Grass-fed ribeye (scotch fillet), 250g, from the Diamantina Grass Fed programme in Queensland. Halal certified, no added hormones, portioned from a wet-aged primal and blast frozen. Marbling through the muscle keeps it juicy even at medium. Try our Grilled Ribeye with Smoky Eggplant and Pomegranate Salad recipe.
Description
About this cut:
100% grass-fed ribeye (scotch fillet), 250g. The most popular steak cut for a reason: intramuscular fat gives it a rich, buttery flavour and a texture that stays juicy even at medium. Halal certified.
Where it comes from:
Diamantina Grass Fed programme (Stanbroke), Establishment 203, Grantham, QLD. Halal certified.
How it gets to you:
Portioned from a wet-aged primal and blast frozen in Queensland. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Very hot pan or grill. 2 to 3 minutes per side for medium-rare. Rest at least 3 minutes. The fat renders beautifully on a high-heat cast iron.
Learn more:
Read Grass-fed Beef vs Grain-fed Beef: What Are The Differences.
Good to know
- Origin: Diamantina Grass Fed programme (Stanbroke), Grantham, QLD, Australia
- 100% grass-fed; Halal certified; no added hormones
- 250g per steak; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Beef range.
Frequently asked questions
Scotch fillet and ribeye are the same cut, taken from the rib section, and The Meat Club lists it as ribeye with scotch fillet noted alongside. Australian butchers tend to use scotch fillet for the boneless version. The 250g grass-fed pack ships frozen across Singapore with free next-day delivery on orders placed before 2pm.
The ribeye comes from Queensland cattle in the Diamantina Grass Fed programme, raised on open pasture and never grain finished. Stanbroke processes and portions it at Establishment 203 in Grantham, Lockyer Valley, where the SICHMA Halal certification sits. The steak is blast frozen at that same site, so it is frozen within hours of being cut rather than after a long chilled journey.
Ribeye suits people who want richness, sirloin suits people who want a leaner steak with a firmer bite. In the grass-fed range the ribeye carries 11g fat per 100g against 8g for the sirloin, and that fat keeps the ribeye juicy even taken to medium. Sirloin holds a neater shape on the plate and is easier to slice evenly.
Get a cast iron pan properly hot before the 250g steak goes in, then cook 2 to 3 minutes per side for medium-rare and rest for at least 3 minutes. The 11g of intramuscular fat per 100g renders at high heat, which is where the flavour comes from, so a timid pan wastes the cut. Thaw overnight in the refrigerator first and pat the surface dry.
A 250g ribeye is a generous single portion, and at 11g fat per 100g it eats heavier than a leaner cut of the same weight. Two people sharing one steak with sides is common. For a bigger appetite, or for a steak-and-nothing-else dinner, allow one pack each. The 900g tomahawk is the same muscle if you want a shared centrepiece.
Grass-fed ribeye provides 20g of protein per 100g raw, so a 250g steak delivers around 50g. Fat sits at 11g per 100g and there are no carbohydrates or fibre. Beef also contributes iron, zinc and vitamin B12, although those are not measured on this pack. The steak is Halal certified and free from added hormones.
