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Beef Ribeye Steak – Grain-Fed | Australia | 250g
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Grain-fed ribeye (scotch fillet), 250g, from the Diamantina Grain Fed programme in Queensland, finished 100 days on grain. Halal certified, no added hormones. More marbling and a milder, richer flavour than the grass-fed ribeye. Try our Ribeye Steak with Butter, Thyme and Garlic recipe.
Description
About this cut:
Grain-fed ribeye steak, 250g. Grain-finished for 100 days, which develops more marbling and a milder, richer flavour than grass-fed. A well-marbled, crowd-pleasing everyday steak. Halal certified.
Where it comes from:
Diamantina Grain Fed programme (Stanbroke), grain-finished for 100 days at 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 marbling 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 Grain Fed programme (Stanbroke), Grantham, QLD, Australia; 100 days grain-finished
- Grain-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
Grain-fed ribeye is delivered islandwide in Singapore, frozen, in 250g single-steak packs. Delivery is free and next day for orders placed before 2pm, Monday to Saturday. The Meat Club sells a grain-fed and a grass-fed ribeye side by side, so it is worth checking which one is in your basket. Three packs save 5%, five save 10%.
Diamantina is Stanbroke's beef brand, and its Grain Fed programme runs cattle on a 100-day grain ration formulated by the company's own nutritionist before processing at Establishment 203, Grantham. It is one of three programmes supplying this range, alongside Grass Fed and Wagyu. The site holds SICHMA Halal certification and no added hormones are used in any of the three.
Grain-fed ribeye is finished for 100 days and carries 13g fat per 100g. Wagyu in this range comes from the Diamantina Wagyu programme, grain finished for a minimum of 320 days, which produces far heavier marbling and a softer texture. Wagyu is stocked as mince, diced beef and burger patties rather than as a steak, so the two are not a direct swap.
Steaks are best thawed before cooking. A 250g ribeye thawed overnight in the refrigerator sears evenly, while a frozen one burns on the outside before the centre is warm. Once thawed, two to three minutes per side in a very hot pan gives medium-rare, followed by at least three minutes of rest. Mince and burger patties are the items that cook well straight from frozen.
Use a thawed ribeye within 3 days, kept below 4°C in the coldest part of the refrigerator and still sealed until you cook it. Keep it on the bottom shelf so nothing can drip onto other food. The pack arrives blast frozen, so if plans change before you thaw it, it simply stays in the freezer until the date on the label.
Grain-fed ribeye has more fat, at 13g per 100g against 9g for the grain-fed sirloin, because the rib muscle carries more marbling than the striploin. Protein is close, 20g per 100g in the ribeye and 21g in the sirloin. If you are tracking intake, the sirloin is the leaner choice at the same 250g portion size.
