{"title":"FROZEN MEAT","description":"","products":[{"product_id":"valenca-free-range-pork-boston-butt-16-kg","title":"FROZEN Valenca Free Range Pork - Boston Butt - $16\/kg","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSavour the mouth-watering depth and irresistible tenderness of Valenca Free Range Pork – Boston Butt, a premium cut ideal for braising, roasting, or throwing on the grill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCelebrated for its superb marbling and rich texture, this ethically sourced pork promises a juicy, fall-apart finish in every mouthful.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom smoky barbecues to comforting roasts, this adaptable cut brings unmatched flavour and quality to your table. Taste the difference with truly premium free-range pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eThe Unique Characteristics of Valenca Free Range Pork – Boston Butt\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eValenca Free Range Pork – Boston Butt stands out due to its excellent marbling, rich flavour, and tender texture. Raised in open pastures, the pigs enjoy a natural diet that enhances the quality of the meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eRich Marbling\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eThe Boston Butt features a well-balanced mix of fat and meat, ensuring tenderness and juiciness with each bite.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003ePerfect for Slow-Cooking\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eThis cut is ideal for slow-roasting, braising, or smoking, allowing the marbling to render down for maximum flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eRich, Savoury Flavour\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eValenca pork has a deep, rich flavour that enhances any dish, from roasts to BBQs.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eFree-Range Raised\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eEthically raised in open pastures with access to fresh air and natural feed for a healthier, premium product.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis pork cut is a favourite for those seeking both flavour and tenderness, whether you're preparing a simple roast or a show-stopping BBQ.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods for Maximum Flavour\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo unlock the full potential of Valenca Free Range Pork – Boston Butt, use these tried-and-true cooking methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e1. Slow-Roasted Boston Butt – Juicy and Tender Perfection\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSlow-roast the pork at a low temperature (around 150°C) for several hours, allowing the fat to break down, resulting in a tender, juicy roast. Season with your favourite herbs, garlic, and a dash of salt for a deliciously simple dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e2. Braised Boston Butt – Melt-in-the-Mouth Tenderness\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBraise the pork in a flavourful broth, adding onions, carrots, and herbs for depth. Cooking it slowly on the stove or in the oven ensures that the meat is melt-in-your-mouth tender with a rich, comforting flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e3. BBQ Pulled Pork – Shredded to Perfection\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSlow-cook the Boston Butt on the BBQ with a smoky rub, then shred it for delicious pulled pork sandwiches. The marbling ensures the pork stays moist, while the smoky, savoury crust adds an irresistible flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e4. Grilled Boston Butt Steaks – Crispy on the Outside, Juicy on the Inside\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor a quick, grilled option, slice the Boston Butt into steaks, season with salt and pepper, and grill for a few minutes on each side. The marbling keeps the steaks juicy and tender while developing a crispy exterior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFlavour Pairings \u0026amp; Serving Ideas\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe rich and savoury flavour of Valenca Free Range Pork – Boston Butt pairs beautifully with bold and hearty sides.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eBest Seasonings \u0026amp; Marinades:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eGarlic \u0026amp; Herb Marinade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eA classic combination of garlic, rosemary, thyme, and olive oil will enhance the natural flavour of the pork.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eCitrus \u0026amp; Soy Marinade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eA tangy marinade with lemon, orange zest, and soy sauce creates a balance of sweet and savoury.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSmoky BBQ Rub\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eA smoky rub with paprika, brown sugar, and cumin adds a rich, smoky crust, perfect for grilling or BBQ.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eApple Cider Vinegar Glaze\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eA tangy glaze made from apple cider vinegar and brown sugar adds a sharp, sweet contrast to the richness of the pork.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eServing Suggestions:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSlow-Roasted Boston Butt with Roasted Vegetables\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eServe the slow-roasted pork with a side of seasonal roasted vegetables, like potatoes, carrots, and Brussels sprouts for a wholesome, comforting meal.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eBBQ Pulled Pork Sandwiches\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eServe the pulled pork on soft buns with a tangy coleslaw for a classic BBQ meal.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eBraised Pork with Garlic Mashed Potatoes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eServe the tender braised pork with creamy garlic mashed potatoes and green beans for a hearty, indulgent meal.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eGrilled Pork Steaks with Grilled Corn \u003c\/strong\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003ePair the grilled pork steaks with smoky grilled corn on the cob for a fresh, BBQ-style dish.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging \u0026amp; Handling\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo preserve the premium quality of Valenca Free Range Pork – Boston Butt, the cut is carefully vacuum-sealed and packaged to ensure freshness and flavour. The pork arrives chilled (never frozen), maintaining its tenderness and quality. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUpon arrival, refrigerate the pork immediately to maintain its freshness. If freezing, it can be stored for up to 6 months. For best results, thaw the pork in the fridge for 24-48 hours before cooking to preserve its texture and flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHealth Benefits of Valenca Free Range Pork – Boston Butt\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn addition to its unbeatable flavour, Valenca Free Range Pork – Boston Butt offers several nutritional benefits:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eHigh in Protein\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eA great source of protein, ideal for muscle growth and repair.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eRich in B Vitamins\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eProvides essential B vitamins like B6 and B12, supporting energy levels and overall health.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eGood Source of Iron\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eSupports healthy blood circulation and increases energy.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eOmega-3 Fatty Acids\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eFree-range pork contains a higher level of omega-3s, which contribute to heart health and reduce inflammation.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Valenca Free Range Pork – Boston Butt Stands Out\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Valenca Free Range Pork – Boston Butt is a top choice for those seeking both quality and sustainability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eFree-Range Raised\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eRaised ethically on open pastures for a natural diet and superior meat quality.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eRich Marbling for Tenderness\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eThe perfect balance of fat and lean meat ensures a juicy, tender pork cut.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eHand-Selected for Quality\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eEvery cut is hand-selected to guarantee the highest quality for our customers.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSustainably Raised \u003c\/strong\u003e\u003cspan\u003e– \u003c\/span\u003e\u003cspan\u003eRaised without hormones or antibiotics, ensuring a healthier, more ethical product.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eYour Premium Valenca Free Range Pork – Boston Butt Awaits\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTreat yourself to the finest free-range pork with Valenca Free Range Pork – Boston Butt. Whether you're slow-roasting, braising, grilling, or making pulled pork, this premium cut guarantees a tender, juicy, and flavour-packed experience. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrder today to enjoy the best in free-range pork, delivered straight to your door. Elevate your meals with this succulent cut, ensuring an indulgent and memorable dining experience at home.\u003c\/span\u003e\u003cb id=\"docs-internal-guid-d7d0219e-7fff-d7dd-ca4c-2c2f08ded260\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Valenca","offers":[{"title":"3.38 KG (FROZEN) - $16\/kg","offer_id":44060206006326,"sku":null,"price":54.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_161251.jpg?v=1782801899"},{"product_id":"valenca-free-range-pork-ribs-18-kg","title":"FROZEN Valenca Free Range Pork - Ribs - $19\/kg","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIndulge in the mouth-watering tenderness of Valenca Free Range Pork Ribs, where ethical farming meets exceptional flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRaised on open pastures with access to sunshine, clean water, and a natural diet, these pork ribs come from stress-free pigs that deliver juicy, richly marbled meat every time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhether slow-smoked, oven-baked, or flame-grilled, these ribs are crafted to soak up marinades and rubs, making them the perfect canvas for bold BBQ flavours or refined spice blends.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eButcher’s Notes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eAverage Weight Per Box:\u003c\/strong\u003e\u003cspan\u003e 18.75 kg\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eFree Range Australian Pork (Valenca)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFeeding:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003ePasture-raised, free from added hormones and antibiotics\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cspan\u003e Hand-trimmed, full rib rack\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003cspan\u003e Vacuum-sealed, freezer-safe\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e\u003cspan\u003e Up to 10 weeks refrigerated \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eDelivered Fresh:\u003c\/strong\u003e\u003cspan\u003e Never frozen, unless requested\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCooking Methods:\u003c\/strong\u003e\u003cspan\u003e Ideal for slow roasting, smoking, grilling or oven baking\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eSourced from Free-Range Paddocks in Australia\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eValenca pork is sourced from premium free-range farms across Australia, where animal welfare isn’t just a priority, it’s a principle. \u003c\/span\u003e\u003cspan\u003eThe pigs roam expansive, open paddocks under natural sunlight, leading stress-free lives and feeding on nutrient-rich diets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith no exposure to growth promotants or antibiotics, their well-being translates directly into the meat’s exceptional quality. \u003c\/span\u003e\u003cspan\u003eExpect ribs with a vibrant pink hue, a balanced layer of fat for flavour, and a pure, clean taste that elevates every meal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis careful, ethical approach not only respects the animal but also ensures a superior culinary experience for you.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCut Description \u0026amp; Characteristics\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSink your teeth into the essence of true pork quality, expertly trimmed ribs with the perfect balance of meat and marbling, ready for any cooking method.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut Location:\u003c\/strong\u003e\u003cspan\u003e From the lower rib section of the pig\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e\u003cspan\u003e Tender with a satisfying bite\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFat Content:\u003c\/strong\u003e\u003cspan\u003e Moderate marbling for juiciness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e\u003cspan\u003e Available in full or half racks\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese ribs are hand-trimmed to remove excess fat while retaining enough to keep each bite flavourful and succulent.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMaster the art of rib perfection with cooking techniques that highlight every tender bite, from smoky low-and-slow to golden caramelised finishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSmoked:\u003c\/span\u003e\u003cspan\u003e Cook low and slow with hickory or applewood for deep smoky layers that penetrate the meat fully. The extended cooking time allows the fat to render gradually, resulting in a juicy, fall-apart texture and bold bark on the outside. Ideal for adding complexity to the pork’s natural sweetness, this method delivers a BBQ experience that’s both rustic and refined.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eOven-Baked:\u003c\/span\u003e\u003cspan\u003e Rub with a blend of spices, think paprika, cumin, garlic powder, and brown sugar, then wrap the ribs in foil and slow-bake at 150°C for 2–3 hours. This method gently breaks down the connective tissue, rendering the fat into the meat for melt-in-your-mouth tenderness. Uncover and finish under a hot grill to caramelise the glaze and crisp up the edges.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGrilled:\u003c\/span\u003e\u003cspan\u003e Finish over high heat for caramelisation and a smoky crust that locks in juices and adds texture. Ideal after sous vide or oven-baking, grilling creates those coveted charred lines and enhances flavour complexity. Whether on a gas BBQ or over charcoal, this final step gives your ribs irresistible appeal and that authentic flame-kissed aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSous Vide:\u003c\/span\u003e\u003cspan\u003e Cook at 74°C for 12 hours to slowly break down the connective tissue and fully tenderise the meat without losing moisture. This precision technique locks in flavour while keeping the ribs incredibly juicy and consistent throughout. Finish them on a hot grill to create a golden-brown crust that offers a crisp counterpoint to the soft interior, delivering restaurant-level quality right in your backyard.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePerfect Pairings\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBring out the best in every bite, from smoky rubs to fresh sides, these pairing ideas turn ribs into full-on feasts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eSeasonings:\u003c\/span\u003e\u003cspan\u003e Sweet paprika, garlic rub, sticky hoisin glaze\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eSides:\u003c\/span\u003e\u003cspan\u003e Slaw, grilled corn, cornbread, garlic mash\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eSauces:\u003c\/span\u003e\u003cspan\u003e Smoky BBQ, Korean gochujang, tangy mustard sauce\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eDrinks:\u003c\/span\u003e\u003cspan\u003e Pale ale, Zinfandel, ginger beer, smoky bourbon\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eServing Suggestions\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTurn any meal into a celebration with these versatile serving styles. Bold, comforting, or globally inspired, there's a rib dish for every craving.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eClassic BBQ Rack:\u003c\/span\u003e\u003cspan\u003e Glazed and grilled, served whole for a backyard feast\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eSticky Asian-Style Ribs:\u003c\/span\u003e\u003cspan\u003e Marinated in soy, honey, and ginger, then oven-baked\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003ePulled Rib Meat Tacos:\u003c\/span\u003e\u003cspan\u003e Shredded, saucy pork tucked into soft tortillas with fresh toppings\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eSlow-Cooked Sunday Roast:\u003c\/span\u003e\u003cspan\u003e Served with root vegetables and savoury gravy\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging \u0026amp; Storage\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKeep your ribs fresh and flavour-packed with proper storage. Our packaging locks in quality from our farm to your fridge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eStorage:\u003c\/span\u003e\u003cspan\u003e Delivered chilled, not frozen.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eFreezing:\u003c\/span\u003e\u003cspan\u003e Suitable for freezing up to 10 weeks\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eDefrosting:\u003c\/span\u003e\u003cspan\u003e Thaw in refrigerator 24 hours before cooking\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eNutritional Benefits\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNaturally raised, protein-packed, and rich in essential nutrients, these pork ribs nourish your body while satisfying your cravings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eHigh in Protein:\u003c\/span\u003e\u003cspan\u003e Builds and repairs muscle\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eB Vitamins \u0026amp; Zinc:\u003c\/span\u003e\u003cspan\u003e Supports metabolism and immunity\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eNaturally Raised:\u003c\/span\u003e\u003cspan\u003e No hormones or antibiotics\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eRich in Iron:\u003c\/span\u003e\u003cspan\u003e Contributes to healthy energy levels\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Valenca Pork Ribs Stand Out\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhere sustainability meets smoky perfection, these ribs come from happy pigs raised with care, resulting in richer taste and unbeatable tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eFree Range Raised:\u003c\/span\u003e\u003cspan\u003e Ethical farming in wide open paddocks\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eNo Growth Promotants:\u003c\/span\u003e\u003cspan\u003e Clean meat from clean practices\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eSuperior Marbling:\u003c\/span\u003e\u003cspan\u003e Juicy texture and rich flavour\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eButchered with Care:\u003c\/span\u003e\u003cspan\u003e Hand-trimmed for perfect presentation\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eMake Your BBQ Unforgettable\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom backyard smokers to elegant dinner tables, Valenca Free Range Pork Ribs bring premium quality and unmatched taste to any occasion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhether you're hosting a Sunday roast, firing up the BBQ for friends, or slow-cooking for a comforting winter meal, these ribs deliver consistent, mouthwatering results every time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrder now and elevate your pork rib game with ethically raised, full-flavoured Australian pork.\u003c\/span\u003e\u003c\/p\u003e","brand":"Valenca","offers":[{"title":"10.49 KG (FROZEN) - $19\/kg","offer_id":43884604817462,"sku":null,"price":199.0,"currency_code":"AUD","in_stock":true},{"title":"12.19 KG (FROZEN, 13 Pieces) - $19\/kg","offer_id":47316086816822,"sku":null,"price":231.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_151844_78bad24f-54bd-47e0-9a70-522efaa89eb2.jpg?v=1783574838"},{"product_id":"free-rein-eye-fillet-100-grass-fed-finished-hormone-antibiotic-free","title":"FROZEN Eye Fillet (Tenderloin) From $45\/kg – 100% Grass-Fed \u0026 Finished Beef – Free Rein","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFree Rein Eye Fillet Tenderloin represents the pinnacle of refined grass-fed beef. Sourced from cattle raised entirely on open pasture, this premium cut delivers unmatched tenderness, clean flavour, and a naturally lean eating experience. Also known as tenderloin, the eye fillet is prized for its fine texture and consistency, making it one of the most sought-after cuts in both home and professional kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith no hormones or antibiotics used at any stage, this eye fillet reflects true paddock-to-plate integrity. It is a cut designed for those who value purity, balance, and precision over excess.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eUnderstanding the Eye Fillet Cut\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is how Free Rein Eye Fillet Tenderloin is defined by structure and performance:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut identification:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eTaken from the tenderloin, a non-working muscle located along the spine.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eTenderness profile:\u003c\/strong\u003e\u003cspan\u003e Renowned as the most tender cut of beef, with minimal connective tissue.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFat content:\u003c\/strong\u003e\u003cspan\u003e Naturally lean, relying on careful cooking rather than fat for eating quality.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFlavour character:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eClean, delicate, and beef-forward, allowing simplicity to shine.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eConsistency standard:\u003c\/strong\u003e\u003cspan\u003e Favoured for predictable results and refined presentation.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eGrass-Fed Production and Provenance\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFree Rein cattle are raised responsibly on open pastures and are 100 percent grass-fed and grass-finished. This pasture-based system supports steady growth, natural muscle development, and a clean flavour profile that reflects ethical farming practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCattle are raised without added hormones or antibiotics, aligning with conscious eating preferences and transparent production standards. Carnivore Society sources Free Rein beef from trusted Australian farms that meet strict requirements for welfare, traceability, and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTaste and Texture Experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen cooked correctly, Free Rein Eye Fillet Tenderloin delivers exceptional softness with a smooth, elegant texture. \u003cstrong\u003eThe flavour is subtle and clean, offering a refined beef character rather than richness.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eThe naturally lean profile allows sauces, seasonings, or accompaniments to enhance the meat without overpowering it\u003c\/strong\u003e. The result is a balanced, understated eating experience suited to both simple and elevated preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCooking Methods That Work\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese methods allow Free Rein Eye Fillet Tenderloin to perform at its best.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePan searing:\u003c\/strong\u003e\u003cspan\u003e Quick, high heat develops a light crust while preserving tenderness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eRoasting whole:\u003c\/strong\u003e\u003cspan\u003e Gentle oven roasting provides even doneness and elegant presentation.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSous vide:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003ePrecision cooking ensures consistent results before a final sear.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGrilling:\u003c\/strong\u003e\u003cspan\u003e Best suited to portioned steaks cooked briefly over direct heat.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor optimal results, cook to rare or medium-rare and rest before slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePack Sizes and Flexible Buying Options\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Carnivore Society, Free Rein Eye Fillet Tenderloin is available in flexible formats, all cryovac sealed to preserve freshness and extend chilled shelf life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFull box:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eApprox. 10 kg\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eHalf box:\u003c\/strong\u003e\u003cspan\u003e Approx. 5 kg, with a $5\/kg additional packing fee\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSingle pieces:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eApprox. 5 kg each, with a $10\/kg additional handling fee\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eDouble box:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eApprox. 20 kg, typically priced slightly lower per kilogram than standard full boxes\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor pre-ordered products, final weight and pricing are calculated at packing to reflect the exact product received.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging, Storage, and Delivery Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach eye fillet is cryovac sealed immediately after preparation to protect flavour and texture. \u003cstrong\u003eOrders are packed in insulated chilltainers with appropriate refrigeration aids to maintain safe temperatures throughout transit.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis controlled cold-chain process ensures your beef arrives chilled, fresh, and ready to cook, whether delivered locally or shipped nationwide.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHalal Certification\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis product is available with halal certification where specified. Halal-certified cuts are processed in accordance with halal standards from slaughter through to packaging. Please refer to the product listing or contact the Carnivore Society team to confirm availability.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Buy This Eye Fillet from Carnivore Society\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is why discerning cooks choose Carnivore Society for premium grass-fed beef:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e100 percent grass-fed and grass-finished production\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNo hormones or antibiotics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eEthical, pasture-raised farming practices\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFull traceability from farm to processing\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eProfessional preparation and cryovac sealing\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCold-chain managed delivery\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFlexible pack sizing and transparent pricing\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eA Clean, Refined Grass-Fed Classic\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFree Rein Eye Fillet Tenderloin is crafted for those who appreciate purity, tenderness, and balance. With its clean flavour, ethical provenance, and consistent performance, it delivers understated luxury without compromise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you are seeking a refined grass-fed eye fillet that performs every time, this cut belongs at the centre of your table. Order today and enjoy Australian beef done properly.\u003c\/span\u003e\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"8.97 KG (In stock) - $69\/kg","offer_id":46129224908854,"sku":null,"price":343.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_154906_f7f29117-d8dd-4594-b9dc-53f38f3114b6.jpg?v=1783404579"},{"product_id":"frozen-mince","title":"Grass-Fed FROZEN Beef Mince (10% Fat) 10kg ($15\/kg) – 100% Grass-Fed Australian Beef – Carnivore Society","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExperience clean, honest nutrition with Grass-Fed Frozen Beef Mince from \u003c\/span\u003e\u003cspan\u003eCarnivore Society\u003c\/span\u003e\u003cspan\u003e. Made from \u003c\/span\u003e\u003cspan\u003e100% grass-fed and finished Australian beef\u003c\/span\u003e\u003cspan\u003e, this mince is frozen fresh at peak quality to preserve flavour, texture and nutrients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVersatile, nutrient-dense and easy to cook, this is an essential freezer staple for everyday meals, bulk cooking and performance-focused diets. From burgers and bolognese to tacos and meatballs, this mince delivers dependable results every time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Choose Carnivore Society Grass-Fed Mince\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis mince is selected for purity, nutrition and consistency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003e100% grass-fed and finished:\u003c\/strong\u003e\u003cspan\u003e Raised on open pasture with no grain feeding, delivering clean flavour and natural beef character.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFrozen fresh for peak quality:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eMince is frozen shortly after processing to lock in freshness, nutrients and shelf life.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eNo hormones or antibiotics:\u003c\/strong\u003e\u003cspan\u003e Produced without hormone growth promotants and without antibiotics for growth purposes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eNutrient-dense profile:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eNaturally rich in protein, iron, zinc, conjugated linoleic acid and essential B vitamins.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCryovac sealed portions:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003ePreserves freshness, prevents freezer burn and supports easy portion control.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eProduct Details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis mince is prepared for convenience without compromise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003ePremium grass-fed beef mince selected for flavour and balance.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e5 packs of 2 kilograms each (10kg total), frozen and cryovac sealed.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eShelf life: \u003c\/strong\u003e\u003cspan\u003eUp to 10 weeks when kept frozen under correct storage conditions.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e Keep frozen. Once thawed in the refrigerator, use within 48 hours.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eSourced With Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCarnivore Society beef is sourced from trusted Australian grass-fed producers committed to animal welfare and responsible farming.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eCattle are raised naturally on open pasture, supporting clean nutrition, traceability and consistent quality.\u003c\/strong\u003e Each batch is hand-selected and packed to Carnivore Society standards, then presented in premium branded packaging designed to protect freshness from dispatch to delivery.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eNutrition and Performance Benefits\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGrass-fed beef mince delivers everyday nourishment that supports active lifestyles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eHigh-quality protein:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eSupports muscle repair, recovery and satiety.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eIron and zinc:\u003c\/strong\u003e\u003cspan\u003e Contribute to oxygen transport, immune support and sustained energy.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eConjugated linoleic acid:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eNaturally occurring fat associated with metabolic health.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eEssential vitamins:\u003c\/strong\u003e\u003cspan\u003e B vitamins support metabolism and nervous system function.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis profile suits carnivore, paleo, keto and high-protein eating patterns.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePerfect For\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis mince adapts easily to a wide range of kitchens and lifestyles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eMeal prep and bulk cooking:\u003c\/strong\u003e\u003cspan\u003e Easy to portion, freeze and use across the week.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eHigh-protein diets:\u003c\/strong\u003e\u003cspan\u003e Ideal for fitness-focused, carnivore and whole-food eating.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFamily meals:\u003c\/strong\u003e\u003cspan\u003e Clean, versatile beef that works across familiar recipes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eChef-quality dishes:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eReliable texture and flavour for signature sauces, burgers and fillings.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging and Storage\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEach pack is cryovac sealed and frozen to preserve quality.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKeep frozen until needed.\u003cstrong\u003e Store below the recommended freezer temperatures to maintain texture and flavour. \u003c\/strong\u003eThaw slowly in the refrigerator for best results and avoid refreezing once thawed.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCarnivore Society Promise\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEvery order reflects Carnivore Society’s commitment to quality and reliability, from sourcing through to delivery. \u003cstrong\u003eFast nationwide shipping is handled via temperature-controlled, GPS-tracked cold-chain transport to maintain product integrity at every stage. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEach batch of mince is packed and frozen within 1 to 2 weeks from slaughter to lock in freshness, while premium inspection standards ensure every pack meets Carnivore Society’s strict quality benchmarks before it reaches your freezer.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eJoin the Society\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you choose Carnivore Society, you are choosing uncompromising quality and clean Australian beef. Stock your freezer with Grass-Fed Frozen Beef Mince and enjoy a dependable staple that delivers flavour, nutrition and confidence in every meal.\u003c\/span\u003e\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"10.00 KG (5 X 2kg Packs)","offer_id":44038401458230,"sku":null,"price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/rn-image_picker_lib_temp_ff0ce6ad-d084-49f1-89cf-798d1893764d.jpg?v=1756517738"},{"product_id":"black-onyx-angus-bolar-blade-mb3-4-21-kg","title":"Bolar Blade From 32$\/kg – Grain-Fed Black Angus MB3+ – Black Onyx","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExperience depth, balance and dependable eating quality with the Black Onyx Angus Bolar Blade MB3–4, a premium shoulder cut crafted from verified Australian Black Angus cattle. This cut reflects the strength of the Black Onyx program, delivering marbling, flavour and consistency that elevate everyday cooking into something memorable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSourced from Australia’s cool climate regions and finished under long grain feeding programs, this bolar blade offers excellent versatility across roasting, braising, BBQ cooking and thick cut steaks. It is a cut designed for cooks who value flavour first beef with structure and character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhether prepared for a family roast, a slow cooked centrepiece or a refined steak night, the Black Onyx bolar blade delivers confidence on the plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat Makes Black Onyx Angus Unique\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBlack Onyx is the premium Black Angus brand from Rangers Valley, built on strict genetic verification and long-grain-fed finishing. All cattle are 100% Black Angus, HGP-free, and raised under controlled systems designed to deliver consistent marbling and flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA minimum marbling guarantee of MB3+ ensures dependable eating quality across every cut. This level of intramuscular fat enhances tenderness while preserving the natural structure expected from Angus beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe cool climate production environment supports slower growth and flavour development, resulting in beef that is rich, balanced and reliable. Traceable systems and export grade processing standards ensure integrity from paddock to plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach Black Onyx cut reflects a focus on pedigree, performance and repeatable quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eUnderstanding the Bolar Blade Cut\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe bolar blade is taken from the shoulder clod, an area known for strong muscle development and deep beef flavour. While traditionally viewed as a working cut, premium genetics and grain finishing transform it into a refined and versatile option.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis cut contains connective tissue supported by intramuscular fat, allowing it to soften beautifully when cooked with care. It performs exceptionally well in both slow cooking and roasting applications and can also be portioned into thick steaks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChefs value the bolar blade for its adaptability, flavour intensity and ability to deliver premium results without relying on loin cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTaste Profile and Texture\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Black Onyx Angus Bolar Blade MB3–4 offers a satisfying balance of richness and structure. Expect a bold beef aroma that deepens as the fat renders during cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFlavour is savoury and full, supported by fine marbling that adds roundness without overwhelming the palate. The long grain feeding contributes to a clean, beef forward finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen cooked correctly, the texture is tender yet substantial, offering a rewarding chew that holds together beautifully. The mouthfeel is smooth and satisfying, making this cut ideal for both rustic and refined dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis cut performs best when given time and care to develop its full potential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eRoasting whole:\u003c\/strong\u003e\u003cspan\u003e Bring close to room temperature, season simply and roast gently after an initial sear. Rest well before slicing across the grain.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSlow cooking and braising:\u003c\/strong\u003e\u003cspan\u003e Ideal for unlocking tenderness. Long, gentle heat breaks down connective tissue and creates rich, silky results.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eThick cut steaks:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eSlice from the whole piece and grill or pan sear over high heat, finishing gently to maintain juiciness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eBBQ cooking:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eSear to build flavour, then move to indirect heat for even cooking and moisture retention.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cstrong\u003eResting after cooking is essential to preserve juiciness and structure.\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eServing Ideas and Pairings\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe depth of flavour in this cut pairs beautifully with classic, comforting sides.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePerfect pairings include roasted root vegetables, garlic mash, buttered greens or sautéed mushrooms.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor BBQ meals, serve thick slices with garlic butter or chimichurri and grilled vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBold red wines such as Shiraz or Cabernet Sauvignon complement the savoury richness and marbling of the beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging and Handling\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe bolar blade arrives vacuum-sealed to preserve freshness, protect the marbling, and ensure consistent cooking performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStore refrigerated at 0–4 °C and cook within recommended time frames. For longer storage, freeze promptly and thaw slowly in the refrigerator before cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCold chain handling ensures quality is maintained from processing through to your kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHealth Benefits\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBolar blade offers a nourishing balance of flavour and nutrition, making it as practical as it is satisfying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eHigh-quality protein:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eSupports muscle maintenance and recovery.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eIron and zinc:\u003c\/strong\u003e\u003cspan\u003e Contributes to energy levels and immune health.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eB vitamins:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eSupports metabolism and everyday vitality.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eNatural fats:\u003c\/strong\u003e\u003cspan\u003e Enhances satiety and flavour balance.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eAngus beef profile:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eDelivers richness while maintaining structure.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWho This Cut Is Perfect For\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis bolar blade suits a wide range of cooks and occasions thanks to its versatility and dependable eating quality. It delivers premium flavour while remaining forgiving in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eHome cooks seeking flavour-driven beef:\u003c\/strong\u003e\u003cspan\u003e Ideal for roasts, slow cooking and versatile meal planning.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eBBQ enthusiasts:\u003c\/strong\u003e\u003cspan\u003e Performs well across searing, indirect cooking and thick cut steaks.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eEntertainers:\u003c\/strong\u003e\u003cspan\u003e A reliable centrepiece with strong presentation and depth of flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eValue-focused premium buyers:\u003c\/strong\u003e\u003cspan\u003e Offers high-quality Angus beef without ultra luxury pricing.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eChefs and caterers:\u003c\/strong\u003e\u003cspan\u003e Consistent marbling, size and performance across cooking methods.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Our Black Onyx Beef Stands Out\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCarnivore Society works with trusted programs like Black Onyx for their commitment to verified genetics, animal welfare, and long-grain-fed finishing. Each cut is selected for consistency, flavour and performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExpert trimming ensures clean presentation and better yield. Vacuum sealing and cold chain protection preserve natural tenderness and marbling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBy choosing Black Onyx Angus through Carnivore Society, you support premium Australian beef production built on integrity, traceability and eating quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBring Premium Black Angus Beef Home\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Black Onyx Angus Bolar Blade MB3–4 delivers flavour, versatility and dependable quality in one impressive cut. Order today and enjoy rich Angus beef that performs across roasts, braises, BBQ cooking and steak night favourites.\u003c\/span\u003e\u003c\/p\u003e","brand":"Rangers Valley","offers":[{"title":"7.50 KG (Single Piece $10\/kg More) $42\/kg","offer_id":44329474162742,"sku":null,"price":315.0,"currency_code":"AUD","in_stock":true},{"title":"15.00 KG (Half Box $5\/kg More) $37\/kg","offer_id":47641744638006,"sku":null,"price":555.0,"currency_code":"AUD","in_stock":true},{"title":"25 KG (Full Box) $32\/kg","offer_id":47641744670774,"sku":null,"price":800.0,"currency_code":"AUD","in_stock":true},{"title":"40 KG (Double Box $4\/kg Less) $28\/kg","offer_id":47641744703542,"sku":null,"price":1120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20251113_131427_f4487001-1219-4834-9d1e-730440354a74.jpg?v=1763004948"},{"product_id":"grass-fed-beef-burger-mince-25-fat-from-24-kg-100-grass-fed-australian-beef-carnivore-society-copy","title":"Grass-Fed FROZEN Beef Burger Mince (25% Fat) From $18\/kg – 100% Grass-Fed Australian Beef – Carnivore Society","description":"\u003ch2 data-start=\"154\" data-end=\"165\"\u003eOverview\u003c\/h2\u003e\n\u003cp data-start=\"167\" data-end=\"527\"\u003eIntroducing our \u003cstrong data-start=\"183\" data-end=\"231\"\u003eFrozen Grass-Fed Beef Burger Mince (25% Fat)\u003c\/strong\u003e — a premium, flavour-forward mince crafted for authentic beef lovers who demand quality without compromise. Sourced from \u003cstrong data-start=\"353\" data-end=\"413\"\u003e100% grass-fed Australian cattle raised on open pastures\u003c\/strong\u003e, this burger mince delivers rich natural beef flavour and a juicy, satisfying mouthfeel that elevates every meal.\u003c\/p\u003e\n\u003cp data-start=\"529\" data-end=\"946\"\u003eThis product is \u003cstrong data-start=\"545\" data-end=\"603\"\u003efrozen to lock in freshness and flavour\u003c\/strong\u003e, allowing it to be stored in the freezer for \u003cstrong data-start=\"649\" data-end=\"668\"\u003eup to 12 months\u003c\/strong\u003e while maintaining excellent eating quality. At Carnivore Society, we are committed to ethically sourced, cryovac-sealed meat that performs beautifully in the kitchen, whether you’re firing up the barbie, meal prepping for the week, or crafting restaurant-level burgers at home.\u003c\/p\u003e\n\u003chr data-start=\"948\" data-end=\"951\"\u003e\n\u003ch2 data-start=\"953\" data-end=\"992\"\u003ePremium Quality, Thoughtful Sourcing\u003c\/h2\u003e\n\u003cp data-start=\"994\" data-end=\"1323\"\u003eOur burger mince is made from carefully selected grass-fed beef cuts, naturally finished on pasture without grain or unnecessary additives. Cattle are raised in open, free-ranging environments across trusted Australian farms, producing lean yet richly flavoured beef that reflects the best of Australian pasture-raised livestock.\u003c\/p\u003e\n\u003cp data-start=\"1325\" data-end=\"1626\"\u003eGrass-fed beef is known for its clean, natural flavour profile and balanced nutritional qualities compared to grain-fed alternatives. By freezing the mince shortly after production, we preserve the integrity, texture, and flavour of the meat so you can enjoy premium-quality beef whenever you need it.\u003c\/p\u003e\n\u003chr data-start=\"1628\" data-end=\"1631\"\u003e\n\u003ch2 data-start=\"1633\" data-end=\"1654\"\u003eProduct Highlights\u003c\/h2\u003e\n\u003cp data-start=\"1656\" data-end=\"1790\"\u003e\u003cstrong data-start=\"1656\" data-end=\"1673\"\u003eProduct Type:\u003c\/strong\u003e Premium Frozen Grass-Fed Beef Burger Mince (25% Fat), ideal for burgers, meatballs, pasta sauces, and batch cooking.\u003c\/p\u003e\n\u003cp data-start=\"1792\" data-end=\"1879\"\u003e\u003cstrong data-start=\"1792\" data-end=\"1802\"\u003eBrand:\u003c\/strong\u003e Carnivore Society — Australia’s source for ethically sourced, premium meats.\u003c\/p\u003e\n\u003cp data-start=\"1881\" data-end=\"1989\"\u003e\u003cstrong data-start=\"1881\" data-end=\"1902\"\u003eFeed \u0026amp; Finishing:\u003c\/strong\u003e 100% grass-fed and pasture-finished Australian cattle for honest, robust beef flavour.\u003c\/p\u003e\n\u003cp data-start=\"1991\" data-end=\"2106\"\u003e\u003cstrong data-start=\"1991\" data-end=\"2011\"\u003eState of Origin:\u003c\/strong\u003e Sourced and produced within Australia, reflecting the nation’s leading beef quality standards.\u003c\/p\u003e\n\u003cp data-start=\"2108\" data-end=\"2439\"\u003eEach box weighs \u003cstrong data-start=\"2124\" data-end=\"2138\"\u003e10kg total\u003c\/strong\u003e, containing \u003cstrong data-start=\"2151\" data-end=\"2188\"\u003efive (5) bags of approx. 2kg each\u003c\/strong\u003e, making it perfect for family kitchens, meal preppers, or chefs seeking convenient bulk portions. Whether you’re planning burgers for a crowd or portioning mince for weekly meals, the \u003cstrong data-start=\"2373\" data-end=\"2438\"\u003e2kg bag format provides flexibility while reducing food waste\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2441\" data-end=\"2722\"\u003eAll meat is \u003cstrong data-start=\"2453\" data-end=\"2489\"\u003ecryovac-sealed prior to freezing\u003c\/strong\u003e, protecting the texture and flavour of the beef while helping prevent freezer burn. When stored correctly in the freezer, the product can be kept for \u003cstrong data-start=\"2640\" data-end=\"2659\"\u003eup to 12 months\u003c\/strong\u003e, giving you long-term convenience without sacrificing quality.\u003c\/p\u003e\n\u003chr data-start=\"2724\" data-end=\"2727\"\u003e\n\u003ch2 data-start=\"2729\" data-end=\"2752\"\u003ePackaging \u0026amp; Delivery\u003c\/h2\u003e\n\u003cp data-start=\"2754\" data-end=\"2940\"\u003eWe take packaging seriously. Your beef is packed in \u003cstrong data-start=\"2806\" data-end=\"2832\"\u003einsulated chilltainers\u003c\/strong\u003e, designed to maintain a stable cold environment throughout transit and protect the product during delivery.\u003c\/p\u003e\n\u003cp data-start=\"2942\" data-end=\"3218\"\u003eThe cryovac packaging ensures every bag is tightly sealed, helping preserve freshness and maintain the natural quality of the beef. Depending on delivery conditions, the mince may arrive \u003cstrong data-start=\"3129\" data-end=\"3159\"\u003efrozen or partially thawed\u003c\/strong\u003e, and can be placed directly into the freezer upon arrival.\u003c\/p\u003e\n\u003cp data-start=\"3220\" data-end=\"3447\"\u003eFor preordered meats, please note: \u003cstrong data-start=\"3255\" data-end=\"3315\"\u003ethe final weight and price are calculated during packing\u003c\/strong\u003e. This allows us to account for natural variations in meat weights and ensure the most accurate pricing and value for our customers.\u003c\/p\u003e\n\u003chr data-start=\"3449\" data-end=\"3452\"\u003e\n\u003ch2 data-start=\"3454\" data-end=\"3490\"\u003eCooking Performance \u0026amp; Versatility\u003c\/h2\u003e\n\u003cp data-start=\"3492\" data-end=\"3665\"\u003eOur \u003cstrong data-start=\"3496\" data-end=\"3520\"\u003e25% fat burger mince\u003c\/strong\u003e is designed to deliver the perfect balance of juiciness and flavour while maintaining structure during cooking. The higher fat content delivers:\u003c\/p\u003e\n\u003cul data-start=\"3667\" data-end=\"3823\"\u003e\n\u003cli data-start=\"3667\" data-end=\"3709\"\u003e\n\u003cp data-start=\"3669\" data-end=\"3709\"\u003eJuicier burgers with rich beef flavour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3710\" data-end=\"3762\"\u003e\n\u003cp data-start=\"3712\" data-end=\"3762\"\u003eEnhanced browning and caramelisation when seared\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3763\" data-end=\"3823\"\u003e\n\u003cp data-start=\"3765\" data-end=\"3823\"\u003eFull-flavoured meatballs, ragu, tacos, lasagne, and more\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3825\" data-end=\"3957\"\u003eOnce thawed, the mince performs exactly like fresh mince, making it ideal for both quick weeknight meals and more elaborate cooking.\u003c\/p\u003e\n\u003chr data-start=\"3959\" data-end=\"3962\"\u003e\n\u003ch2 data-start=\"3964\" data-end=\"4013\"\u003eWhy Choose Carnivore Society’s Grass-Fed Mince\u003c\/h2\u003e\n\u003cul data-start=\"4015\" data-end=\"4340\"\u003e\n\u003cli data-start=\"4015\" data-end=\"4069\"\u003e\n\u003cp data-start=\"4017\" data-end=\"4069\"\u003eEthically sourced from Australian grass-fed cattle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4070\" data-end=\"4113\"\u003e\n\u003cp data-start=\"4072\" data-end=\"4113\"\u003eFrozen to lock in freshness and flavour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4114\" data-end=\"4177\"\u003e\n\u003cp data-start=\"4116\" data-end=\"4177\"\u003eCryovac-sealed to maintain quality and prevent freezer burn\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4178\" data-end=\"4218\"\u003e\n\u003cp data-start=\"4180\" data-end=\"4218\"\u003eVersatile for a wide range of dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4219\" data-end=\"4283\"\u003e\n\u003cp data-start=\"4221\" data-end=\"4283\"\u003eConvenient bulk packaging with \u003cstrong data-start=\"4252\" data-end=\"4281\"\u003e5 × 2kg bags per 10kg box\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4284\" data-end=\"4340\"\u003e\n\u003cp data-start=\"4286\" data-end=\"4340\"\u003e\u003cstrong data-start=\"4286\" data-end=\"4340\"\u003eUp to 12 months freezer life for long-term storage\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4342\" data-end=\"4630\"\u003eWhether you’re feeding a large household, stocking up for weekly meal prep, or simply want premium mince on hand whenever you need it, our \u003cstrong data-start=\"4481\" data-end=\"4519\"\u003eFrozen Grass-Fed Beef Burger Mince\u003c\/strong\u003e delivers convenience, quality, and the natural goodness of Australian grass-fed beef straight to your kitchen.\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"10.00 KG (5 x 2 KG FROZEN packs)","offer_id":44931251503158,"sku":null,"price":180.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_155628.jpg?v=1782801443"},{"product_id":"short-ribs-from-34-kg-100-grass-fed-finished-beef-cape-grim-copy","title":"Short Ribs (FROZEN) From $24\/kg (Was $34\/kg) – 100% Grass-Fed \u0026 Finished Beef – Cape Grim","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Cape Grim Short Rib is made for low-and-slow cooking, offering deep, beefy flavour and juicy, pull-apart texture. Raised on the pristine pastures of Tasmania, this cut is grass-fed and finished, and 100% antibiotic- and hormone-free, ensuring clean, natural eating without compromise. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhether smoked, braised, or slow-roasted, it rewards patience with bold taste and tender results. It’s the ultimate comfort cut for serious carnivores who value quality and conscious sourcing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eProduct Key Features\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSee key specifications below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e\u003cspan\u003e Beef short rib\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e\u003cspan\u003e Premium grass-fed cattle\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFeeding Program:\u003c\/strong\u003e\u003cspan\u003e 100% grass-fed and finished\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eMSA graded\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eProduction Standards:\u003c\/strong\u003e\u003cspan\u003e Antibiotic and hormone-free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eTasmania, Australia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eFirm raw, gelatinous and tender when slow-cooked\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCryovac sealed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e Chilled or frozen\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFlavour Profile:\u003c\/strong\u003e\u003cspan\u003e Deep, clean, beef-forward with natural richness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBest Cooking Methods:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eBraising, slow roasting, smoking, low-and-slow BBQ\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat Is Cape Grim Beef?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCape Grim beef comes from cattle raised in Tasmania’s remote north west, an area known for clean air, cool conditions, and nutrient-rich pastures. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese natural conditions allow cattle to graze year-round freely year round, supporting steady growth and consistent quality without environmental stress.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCape Grim beef is grass-fed and finished for life, with no added hormones or antibiotics. The focus is on animal welfare, environmental sustainability, and producing beef that reflects its natural origin. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor consumers, this means confidence in provenance, transparency in production, and a noticeably clean eating experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCut \u0026amp; Quality Details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is what defines the structure and performance of Cape Grim short ribs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003e\u003cstrong\u003eBone-In Structure:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eShort ribs are cut with the bone intact, which contributes depth of flavour and supports moisture retention during long cooking.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003e\u003cstrong\u003eCollagen-Rich Muscle:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eTaken from a heavily worked area of the animal, short ribs contain connective tissue that breaks down into gelatin when cooked slowly.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBalanced Fat Coverage: \u003c\/strong\u003e\u003cspan\u003eNatural fat supports richness without overwhelming the clean grass-fed flavour profile.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003e\u003cstrong\u003ePerformance-Led Selection:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eEach portion is selected for how it cooks and breaks down, ensuring reliable results under low and slow heat.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eGrass-Fed \u0026amp; Finished Quality Explained\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGrass-fed and finished beef differs significantly from grain-fed alternatives.\u003c\/span\u003e\u003cspan\u003e The flavour is cleaner and more pronounced, with a firmer texture that responds beautifully to slow cooking. Fat content is naturally lower, but the richness comes from flavour development rather than excess fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith Cape Grim short ribs, grass feeding enhances the beef-forward profile while allowing natural sweetness and savoury depth to develop during cooking. The result is a dish that feels indulgent without being heavy, making it ideal for hearty meals that still feel balanced.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTaste and Texture Experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen cooked correctly, Cape Grim short ribs deliver deep, savoury beef flavour enhanced by bone and connective tissue. \u003c\/span\u003e\u003cstrong\u003eThe taste is robust yet clean, allowing aromatics, herbs, and braising liquids to complement rather than overpower the meat.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTexture changes dramatically through cooking. Initially firm, the ribs become tender and yielding as collagen breaks down. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFinished meat pulls easily from the bone while remaining moist and structured. The result is rich and satisfying without excessive greasiness, making it well-suited to generous portions and repeat meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods for Cape Grim Short Ribs\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere are the methods that allow short ribs to truly shine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003e\u003cstrong\u003eSlow braising:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCooking gently in liquid over several hours breaks down connective tissue and produces rich, flavourful meat with a glossy finish.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eLow-and-slow BBQ:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eIndirect heat allows smoke to penetrate while keeping the meat moist, resulting in bold flavour and tender texture.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSmoking:\u003c\/strong\u003e\u003cspan\u003e Extended smoking at low temperatures enhances depth while preserving juiciness and structure.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePressure cooking:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eA faster option that still delivers tenderness, ideal when time is limited without sacrificing flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFlavour Pairings and Serving Ideas\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese serving ideas complement the richness of short ribs without overwhelming them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eClassic comfort sides:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eMashed potatoes, polenta, or buttery mash soak up juices and enhance the overall dish.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSlow-cooked vegetables: \u003c\/strong\u003e\u003cspan\u003eCarrots, onions, and root vegetables deepen flavour and provide balance.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGlobal-inspired dishes:\u003c\/strong\u003e\u003cspan\u003e Short ribs work beautifully in Korean-style marinades, red wine braises, or rich tomato-based sauces.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSimple finishing touches:\u003c\/strong\u003e\u003cspan\u003e Fresh herbs, a splash of acidity, or a light jus bring brightness to the final plate.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging, Storage, and Shelf Life\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach Cape Grim short rib portion is cryovac sealed immediately after processing to preserve freshness, flavour, and structure.\u003c\/span\u003e\u003cspan\u003e Vacuum sealing reduces oxygen exposure, supporting extended shelf life and consistent quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen stored unopened in refrigeration, the product remains fresh for up to 10 weeks. \u003c\/span\u003e\u003cspan\u003eFor longer storage, freezing at -18°C preserves quality for up to 12 months\u003c\/span\u003e\u003cspan\u003e. Slow thawing in the refrigerator is recommended to maintain moisture and texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Buy Cape Grim Short Ribs from Carnivore Society\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese are the reasons Carnivore Society is trusted for premium grass-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eDirect access to Cape Grim beef:\u003c\/strong\u003e\u003cspan\u003e Sourced from one of Australia’s most respected grass-fed producers.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eClean production standards:\u003c\/strong\u003e\u003cspan\u003e Grass-fed and finished with no antibiotics or hormones.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eStrict cold-chain handling: \u003c\/strong\u003e\u003cspan\u003eEnsures freshness, safety, and eating quality on arrival.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eExceptional value with special pricing:\u003c\/strong\u003e\u003cspan\u003e Premium short ribs at a reduced price without compromising quality.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eThe Ultimate Grass-Fed Comfort Cut\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCape Grim short ribs are a classic example of how grass-fed beef shines when treated with patience. Rich in flavour, deeply satisfying, and \u003c\/span\u003e\u003cspan\u003enow available at a special price of $29 per kg,\u003c\/span\u003e\u003cspan\u003e this cut rewards slow cooking and thoughtful preparation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you value comfort food with integrity, provenance, and depth, these short ribs deserve a place in your kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"2.80 KG (FROZEN, 1 Piece) - $24\/kg","offer_id":47316437008438,"sku":null,"price":67.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/rn-image_picker_lib_temp_0b0bf3a0-88ee-4bdd-ac1c-2b5298066474.jpg?v=1751779246"},{"product_id":"frozen-oven-prepared-rib-tomahawk-from-69-kg-100-grass-fed-finished-beef-mb2-southern-ranges-copy","title":"Tomahawk Rib (FROZEN, Oven-Prepared) From $35\/kg – 100% Grass-Fed \u0026 Finished Beef MB2+ – Southern Ranges","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIntroducing the \u003c\/span\u003e\u003cspan\u003eSouthern Ranges Oven-Prepared Rib (Tomahawk) MB2+\u003c\/span\u003e\u003cspan\u003e, a premium Australian grass-fed beef cut designed to deliver exceptional flavour, texture and presentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSourced from the highly regarded Southern Ranges program, this bone-in ribeye is raised on lush open pastures using 100% grass-fed and grass-finished practices. Cattle are never introduced to grain, added hormones or routine antibiotics, resulting in a clean-tasting, ethically raised beef product.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFeaturing a beautifully trimmed bone-in ribeye with a long frenched bone, this tomahawk offers striking visual appeal and premium eating quality. Its MB2+ marbling score ensures balanced intramuscular fat distribution, producing juicy and flavourful results whether roasted, seared or grilled.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat Makes Southern Ranges Tomahawk MB2+ Unique\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSouthern Ranges beef is known for its pasture-driven flavour and natural marbling. Raised in fertile Southern Australian grazing regions such as Victoria and southern NSW, these cattle benefit from consistent pasture conditions and careful management.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeing 100% grass-fed and grass-finished, the flavour profile remains clean and distinct. No grain feeding, no added hormones and no routine antibiotics define the program’s integrity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe oven-prepared tomahawk cut combines impressive presentation with reliable tenderness. The long frenched bone enhances visual impact, while the ribeye muscle delivers rich beef flavour supported by MB2+ marbling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMSA grading ensures consistent eating quality across every piece.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eProduct Details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eProduct Type: \u003c\/strong\u003eOven-Prepared Rib (Tomahawk) steak\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Southern Ranges Premium 100% grass-fed \u0026amp; finished Australian beef\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eFeed \u0026amp; Finishing: \u003c\/strong\u003ePasture-raised, grass-fed and grass-finished, no grain, no added hormones, no routine antibiotics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eMSA Graded: \u003c\/strong\u003eYes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eState of Origin: \u003c\/strong\u003eSouthern Australian pasture regions including Victoria and southern NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eHalal Certified: \u003c\/strong\u003eYes\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging \u0026amp; Ordering Options\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Carnivore Society, we offer flexible purchasing formats:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eFull Box: \u003c\/strong\u003eApprox. 12 kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eHalf Box: \u003c\/strong\u003eApprox. 6 kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eSingle Piece:\u003c\/strong\u003e Individual tomahawk\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eDouble Box: \u003c\/strong\u003eTwo full boxes together\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll products are vacuum-sealed (cryovacced) to lock in freshness, protect texture and ensure chilled, high-quality delivery.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003ePricing Variations\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eHalf boxes: \u003c\/strong\u003e+ $5\/kg compared to full box pricing\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eSingle pieces: \u003c\/strong\u003e+ $10\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eDouble boxes: \u003c\/strong\u003eA few dollars per kg less than single box pricing\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor pre-ordered meats, final weight and pricing are calculated at the time of packing to ensure accuracy based on actual packed weight.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eDelivery \u0026amp; Packing\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEvery order is packed in insulated chilltainers using professional cold-chain handling. This ensures your tomahawk remains chilled and in peak condition during transit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhether shipping across states or collecting locally, your meat arrives ready for cooking, grilling or freezing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eServing \u0026amp; Cooking Suggestions\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe generous size and bone-in structure make this cut ideal for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eOven roasting:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eDelivers classic ribeye flavour with balanced juiciness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eReverse sear and grill:\u003c\/strong\u003e\u003cspan\u003e Builds crust while preserving tenderness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSpecial occasion centrepieces:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eDesigned for impressive presentation.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eShared BBQ experiences:\u003c\/strong\u003e\u003cspan\u003e Perfect for carving and serving at the table.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor grass-fed beef, medium-rare to medium is recommended to best enjoy its natural juiciness and clean beef essence.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHalal Certification\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Southern Ranges Oven-Prepared Rib (Tomahawk) MB2+ is Halal certified, prepared to meet recognised Halal dietary requirements. This ensures the product aligns with the needs of customers seeking Halal beef while maintaining the same premium grass-fed quality and MSA-graded consistency.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eRaised under 100% grass-fed and grass-finished practices, and professionally processed, this tomahawk offers both compliance and confidence for home cooking, events and premium dining occasions.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eExperience Grass-Fed Tomahawk at Its Finest\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Southern Ranges Oven-Prepared Rib (Tomahawk) MB2+ represents premium Australian grass-fed beef at its most impressive. With natural marbling, ethical pasture-based raising and bold presentation, this is a cut built for memorable meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrder today and bring clean, pasture-driven flavour to your next cook.\u003c\/span\u003e\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"12.56 KG (FROZEN) - $35\/kg","offer_id":45692868821046,"sku":null,"price":373.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260204_144045.jpg?v=1770177941"},{"product_id":"porterhouse-from-39-kg-100-grass-fed-beef-teys-copy","title":"FROZEN Porterhouse From $27\/kg – 100% Grass-Fed Beef - Teys","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Teys Porterhouse Striploin is an everyday grass-fed steak cut selected for balance, value, and reliable eating quality. Rated \u003c\/span\u003e\u003cspan\u003e6\/10 for quality by Carnivore Crew\u003c\/span\u003e\u003cspan\u003e, this cut is positioned for buyers seeking a practical option without premium pricing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSourced from free-range, grass-fed cattle raised in Australia, the porterhouse striploin delivers a firm yet tender bite with natural beef flavour. It offers consistent performance across common cooking methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis product suits budget-conscious cooks who want a familiar steakhouse-style cut for regular meals rather than special occasions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTechnical Specs\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eClear, factual details that define how this product is prepared, handled, and best used:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut \/ Product Type:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003ePorterhouse (striploin \/ New York strip)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ Program:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eTeys\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeeding:\u003c\/strong\u003e\u003cspan\u003e 100% grass-fed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e\u003cspan\u003e Free-range cattle\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eAustralia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal Status:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eNot Halal Certified\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eVacuum sealed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e Refrigerated or frozen\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCut Description \u0026amp; Characteristics\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe porterhouse striploin is cut from the short loin, delivering a tender yet firm bite with a beautiful strip of marbling that enhances texture and taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy the Teys Porterhouse Striploin stands out:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003e100% Grass-Fed \u0026amp; Free-Range:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eRaised naturally for superior taste and quality.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eRich, Beefy Flavour: \u003c\/strong\u003e\u003cspan\u003eBold umami depth, making it a favourite for steak enthusiasts.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePerfect Marbling:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eEnsures a buttery texture and a juicy mouthfeel.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003e\u003cstrong\u003eVersatile Cooking Options:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e Ideal for grilling, pan-searing, sous vide, or roasting.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods for Maximum Flavour\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Teys Porterhouse Striploin is best cooked using high-heat methods that enhance its natural juiciness and tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGrilled Porterhouse: \u003c\/strong\u003e\u003cspan\u003eCooking over a hot grill at 220°C for 3-4 minutes per side creates a deliciously charred crust while keeping the inside succulent and tender.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eReverse-Seared Striploin: \u003c\/strong\u003e\u003cspan\u003eStart in a low oven at 120°C until it reaches medium-rare, then sear it in a hot pan or grill for a golden-brown crust and perfect doneness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePan-Seared Porterhouse: \u003c\/strong\u003e\u003cspan\u003eFor a restaurant-quality meal at home, pan-sear the striploin in butter, garlic, and thyme for a beautifully caramelised crust and rich depth of flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSous Vide Striploin\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCook at 55°C for 1.5 hours, then sear on high heat for an even, edge-to-edge, medium-rare doneness with a perfect crust.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFlavour Pairings \u0026amp; Serving Ideas\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe bold, beefy flavour of porterhouse striploin pairs beautifully with robust seasonings and steakhouse-style sides.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eBest Seasonings \u0026amp; Marinades:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSimple Sea Salt \u0026amp; Cracked Black Pepper:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eHighlights the natural beefiness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGarlic Butter Baste:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eAdds richness and enhances tenderness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eRed Wine \u0026amp; Rosemary Marinade:\u003c\/strong\u003e\u003cspan\u003e Deepens flavour with a bold, aromatic touch.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eServing Suggestions:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eClassic Steak \u0026amp; Chips: \u003c\/strong\u003e\u003cspan\u003e Served with crispy fries and a peppercorn sauce.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSteakhouse-Style Porterhouse: \u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eTopped with garlic butter and paired with grilled asparagus.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eReverse-Seared Striploin with Chimichurri:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eA zesty, herby contrast to the bold, beefy taste.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging \u0026amp; Handling\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Teys Porterhouse Striploin is vacuum-sealed to ensure maximum freshness, preserving its rich marbling and tender texture. Delivered chilled and never frozen, it arrives in peak condition and is ready for your favourite cooking method.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo maintain optimal quality, refrigerate immediately upon arrival and consume within five days. It can be stored for up to six months without compromising its flavour or texture if freezing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen ready to cook, thaw in the fridge for 24-48 hours to retain its natural juiciness and premium taste. Proper handling ensures that each steak delivers an unbeatable combination of tenderness, flavour, and succulence for a perfect dining experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHealth Benefits of Porterhouse Striploin\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMore than just delicious, porterhouse striploin is a nutrient-dense protein source with essential vitamins and minerals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eHigh in Protein:\u003c\/strong\u003e\u003cspan\u003e Supports muscle growth and recovery.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eRich in Iron \u0026amp; Zinc:\u003c\/strong\u003e\u003cspan\u003e Essential for energy and immune function.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eHealthy Omega-3 Fats:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eBeneficial for heart health and overall well-being.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePacked with B Vitamins:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eAids in metabolism and overall vitality.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eWhy Our Teys Porterhouse Striploin Stands Out\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur 100% Grass-Fed Porterhouse Striploin is a premium-quality cut that guarantees outstanding flavour, ethical sourcing, and exceptional tenderness. Raised naturally in open pastures, it is hormone- and antibiotic-free, ensuring a clean taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExpertly hand-trimmed by butchers, it offers consistent size and quality, making it easy to cook perfectly. This cut is known for its robust flavour and tenderness balance, making it a favourite among steak enthusiasts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur commitment to sustainability and ethical farming supports responsible agriculture, ensuring animal welfare and superior beef quality for an unmatched dining experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eYour Perfect Porterhouse Awaits\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhether you’re grilling, pan-searing, or reverse-searing, our Teys Porterhouse Striploin guarantees an unbeatable steak experience. Juicy, bold, and rich in flavour, this premium cut delivers a perfect balance of tenderness and robust taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith superior marbling and natural grass-fed quality, it’s an ideal choice for steak lovers seeking a restaurant-quality meal at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChoose the Teys Porterhouse Striploin and cook with confidence using a product selected for everyday reliability.\u003c\/span\u003e\u003c\/p\u003e","brand":"Teys","offers":[{"title":"4.23 KG (FROZEN) -$27\/kg","offer_id":45743574646838,"sku":null,"price":114.0,"currency_code":"AUD","in_stock":false},{"title":"3.80 KG (FROZEN) - $27\/kg","offer_id":45744075505718,"sku":null,"price":102.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_155148.jpg?v=1783405449"},{"product_id":"porterhouse-from-39-kg-100-grass-fed-finished-beef-obe-organic-copy","title":"Porterhouse (FROZEN) From $29\/kg - 100% Grass-Fed \u0026 Finished Beef - OBE Organic","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe OBE Organic 100% Grass-Fed \u0026amp; Finished Porterhouse delivers clean flavour, confident structure, and uncompromising integrity. Raised on the vast, untouched pastures of Australia’s Channel Country, this porterhouse reflects what premium grass-fed beef should be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith no grain, no feedlots, and no chemical shortcuts, the result is a steak that is bold yet balanced, lean yet juicy, and deeply satisfying. This is porterhouse for those who value flavour driven by nature, not intervention.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eUnderstanding the Porterhouse Cut\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere is how the OBE Organic Porterhouse is defined by structure and performance:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut identification:\u003c\/strong\u003e\u003cspan\u003e Australian porterhouse, also known as boneless striploin or sirloin.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eMuscle profile:\u003c\/strong\u003e\u003cspan\u003e Firm, lean muscle with a natural fat edge that bastes during cooking.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e\u003cspan\u003e Tender with structure, delivering a clean bite and confident chew.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003cspan\u003e Beef-forward with subtle herbaceous notes from pasture grazing.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCooking focus:\u003c\/strong\u003e\u003cspan\u003e Designed for high-heat grilling, pan searing, or roasting whole.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eOBE Organic Provenance and Farming Standards\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOBE Organic cattle are raised on some of the largest certified organic properties in the world. Stocking densities are extremely low, often as little as one animal per square kilometre, allowing cattle to live naturally with minimal stress.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCattle graze freely on over 250 species of native grasses, herbs, and succulents. No grain supplementation is used at any stage of life. Every step from paddock to processing is certified organic, ensuring complete transparency and traceability.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eCertified organic standards include:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNo antibiotics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNo synthetic hormones\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNo genetically modified feed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNo pesticides or chemical inputs\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis approach delivers beef that is clean, ethical, and naturally expressive in flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTaste and Texture Experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen cooked correctly, OBE Organic Porterhouse offers a bold yet clean beef flavour with a naturally lean finish. \u003cstrong\u003eThe fat edge renders gently, basting the meat and enhancing juiciness without heaviness.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eThe texture is tender but structured, making it ideal for steak lovers who enjoy a confident bite rather than excessive softness\u003c\/strong\u003e. Grass-fed character shines through clearly, especially when seasoned simply and cooked with restraint.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCooking Methods That Work\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis porterhouse performs best with straightforward techniques:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGrilling:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eHigh heat creates a strong crust while keeping the centre juicy.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePan searing:\u003c\/strong\u003e\u003cspan\u003e Cast iron delivers excellent caramelisation and control.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eRoasting whole:\u003c\/strong\u003e\u003cspan\u003e Ideal for striploin-style roasts with even doneness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eReverse sear:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eAllows precise internal temperature with a final crust finish.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlways rest for 5 to 10 minutes and slice against the grain for best tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eServing Ideas and Pairings\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOBE Organic Porterhouse pairs best with simple, classic accompaniments:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eClassic barbecue steak with butter and cracked pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBistro-style with rocket salad and mustard jus\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eWhole striploin roast for a centrepiece meal\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe with seasonal vegetables or simple pan sauces\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMedium-rare at 52–54°C highlights the natural flavour and texture.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging, Storage, and Shelf Life\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach porterhouse is prepared and sealed to preserve quality:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003cspan\u003e Vacuum-sealed cryovac.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e\u003cspan\u003e Up to 10 weeks refrigerated when unopened.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e\u003cspan\u003e Suitable for freezing. Thaw slowly under refrigeration.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e\u003cspan\u003e Supplied chilled via refrigerated cold-chain network.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHalal Certification\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOBE Organic Grass-Fed Porterhouse is halal certified. Processing is carried out in accordance with approved halal standards, making this cut suitable for customers requiring halal-compliant beef.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Buy This Porterhouse from Carnivore Society\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe choose products that align with our standards for sourcing, flavour, and reliability:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCertified organic and 100% grass-fed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNo hormones, antibiotics, or chemical inputs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eEthically raised with full traceability\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eClean, beef-forward flavour profile\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eProfessionally prepared and vacuum sealed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHalal certified and cold-chain delivered\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eA Steak with Integrity\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe OBE Organic Grass-Fed Porterhouse is beef the way it should be. Clean, honest, and deeply satisfying, it delivers flavour, structure, and provenance in equal measure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you value purity, ethical farming, and grass-fed character, this porterhouse belongs on your grill. Order today and enjoy organic Australian beef done properly.\u003c\/span\u003e\u003c\/p\u003e","brand":"OBE Organic","offers":[{"title":"4.29 (FROZEN) - $29\/kg","offer_id":45750382297142,"sku":null,"price":124.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20250823_110058.jpg?v=1756022393"},{"product_id":"frozen-tomahawk-rib-from-68-kg-100-grass-fed-finished-beef-cape-grim","title":"Tomahawk Rib (FROZEN) From $49\/kg – 100% Grass-Fed \u0026 Finished Beef - Cape Grim","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Cape Grim Tomahawk is an unmistakable centrepiece for serious steak lovers. Raised on the lush pastures of north-western Tasmania, this impressive cut delivers natural marbling, exceptional tenderness, and depth of flavour that only 100% grass-fed beef can provide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEthically sourced and free from antibiotics and added hormones, every tomahawk reflects Cape Grim’s commitment to purity, sustainability, and premium quality. Whether cooked over charcoal or finished in the oven, this is a steak designed to create a memorable dining experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eButcher’s Notes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut Weight:\u003c\/strong\u003e\u003cspan\u003e Approx. 1.2 to 1.6kg per tomahawk\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e\u003cspan\u003e Grass-fed Angus from Cape Grim, Tasmania\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eMSA Graded:\u003c\/strong\u003e\u003cspan\u003e Yes\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFeeding:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e100% grass-fed and finished\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eVacuum-sealed, freezer-safe\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e\u003cspan\u003e Up to 10 weeks refrigerated\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eDelivered fresh, never frozen unless requested\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCooking Methods:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eReverse searing, charcoal grilling, oven roasting\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCape Grim: Ethically Sourced From Tasmania’s Purest Pastures\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCape Grim beef comes from Tasmania’s north-west coast, an environment recognised for its exceptionally clean air and rain-fed pastures. These grazing lands are free from pesticides and synthetic inputs, allowing cattle to roam freely and graze naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCattle are raised without antibiotics or added hormones and grow at their own pace through a calm, pasture-based system. This ethical and sustainable approach produces beef with a clean flavour profile and consistent quality you can taste with every bite.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat Makes the Tomahawk Unique\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Cape Grim Tomahawk stands out in every way, from appearance to performance on the grill. Here is what makes this cut one of the most sought-after steaks in Australia:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eThe Signature Long Bone:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eThe extended rib bone is not just for show. It enhances presentation and also helps regulate heat during cooking, keeping the steak juicy and evenly done.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut from the Rib Primal:\u003c\/strong\u003e\u003cspan\u003e This is essentially a ribeye on the bone. Taken from the forequarter, the Tomahawk offers a naturally marbled, flavour-rich eating experience.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGenerously Thick-Cut:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eEach Tomahawk is sliced thick, typically between 1.2–1.8 kg per steak, to preserve moisture, develop a crisp crust, and offer multiple doneness levels in one steak when cooked correctly.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eImpressive Table Presence:\u003c\/strong\u003e\u003cspan\u003e With its sheer size and primal form, the Tomahawk brings restaurant-style drama to any home cook’s table. It is made for carving and sharing.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGrass-Fed Elegance:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eCape Grim’s 100%  grass-fed raising adds a clean, rich flavour that is less fatty than grain-fed alternatives but just as tender and satisfying.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Ways to Cook It Right\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCooking a Cape Grim Tomahawk is a ritual as much as a recipe. The goal is to let the meat speak for itself with minimal interference. Here are some top tips:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBring to room temperature:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eBefore cooking, to ensure even heat distribution\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSeason generously:\u003c\/strong\u003e\u003cspan\u003e With sea salt and olive oil, the simpler, the better\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eThe reverse sear method works wonders: \u003c\/strong\u003e\u003cspan\u003eSlow-cook in the oven at 110°C until the internal temperature reaches 45°C, then finish in a blazing-hot pan or grill to caramelise the crust.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eResting:\u003c\/strong\u003e\u003cspan\u003e Let rest for at least 10 minutes before slicing to allow the juices to settle.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSlice against the grain for a tender bite and beautiful presentation\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eServing Suggestions:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eServe carved on a wooden board, family-style.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePair with a chimichurri, garlic butter, or smoked salt.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eEnjoy with roasted potatoes, flame-grilled corn, or nothing but a glass of red wine.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFlavour Profile: Bold, Clean, and Satisfying\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis tomahawk delivers a rich beef flavour with clean grass-fed character. Natural marbling supports tenderness while keeping the eating experience balanced rather than heavy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe result is a steak that is bold yet refined, offering depth, texture, and clarity of flavour that reflects Cape Grim’s Tasmanian origin.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging, Freshness, and Delivery Assurance\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach Cape Grim Tomahawk is vacuum-sealed and delivered chilled for freshness and convenience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePackaging is freezer-safe and clearly prepared for storage or immediate cooking. Orders are shipped using chilled delivery to maintain quality from dispatch to door, with frozen delivery available upon request.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eIdeal For…\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Cape Grim Tomahawk is not your everyday dinner solution. It is designed for bold occasions and bigger appetites. It is perfect for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFire-pit or barbecue weekends with friends and family.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCelebratory dinners or birthdays where presentation matters.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eImpressing guests with a steakhouse-level meal at home.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGifting to serious food lovers and grill enthusiasts.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHigh-protein, clean-eating refeed meals for athletes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Buy Cape Grim from Carnivore Society?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Carnivore Society, we curate premium cuts from producers who meet strict standards for ethical farming, sustainability, and flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCape Grim is a trusted partner, known for clean production and consistent quality. When you shop with us, you receive hand-selected beef, transparent sourcing, and fresh chilled delivery Australia-wide.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eOwn the Fire With Cape Grim Tomahawk\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Cape Grim Tomahawk is not an everyday steak. It is a statement cut built for the flame.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith bold flavour, impressive presence, and clean grass-fed character, this tomahawk turns any cook-up into an occasion. If you are ready to put a true centrepiece on the grill, this is the steak that delivers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrder your Cape Grim Tomahawk today and make your next meal one to remember.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cape Grim","offers":[{"title":"1.51 KG (FROZEN) - $49\/kg","offer_id":45750788292662,"sku":null,"price":62.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_144510.jpg?v=1783574457"},{"product_id":"t-bone-bone-slab-shortloin-from-119-kg-grain-fed-wagyu-mb6-7-margaret-river-copy","title":"FROZEN T-Bone (Bone Slab \/ Shortloin) From $119\/kg – Grain-Fed Wagyu MB6–7 – Margaret River","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Margaret River Wagyu T-Bone MB6–7 is a statement cut that combines premium Australian Wagyu marbling with the iconic structure of a bone-in T-bone steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOften referred to as a “bone slab,” this cut delivers two prized eating experiences in one. The tenderness of the fillet sits alongside the bold, beef-forward flavour of the sirloin, both enhanced by generous Wagyu marbling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSourced from Western Australia’s renowned Margaret River region, this steak is designed for high-heat cooking and memorable dining, offering richness, juiciness, and unmistakable Wagyu character in every bite.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTechnical Specs\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA bone-in Wagyu classic selected for indulgent marbling and balanced steakhouse performance:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e\u003cspan\u003e T-Bone Steak (Loin, Bone-In).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eMargaret River, Western Australia.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBeef Type:\u003c\/strong\u003e\u003cspan\u003e Premium Australian Wagyu (often crossbred Wagyu).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eMarbling Score:\u003c\/strong\u003e\u003cspan\u003e AUS MEAT MB6–7.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy This Cut Stands Apart\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe T-bone format offers two distinct muscles in a single steak, creating contrast and complexity on the plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHigh Wagyu marbling at MB6–7 ensures rich flavour, excellent juiciness, and a creamy mouthfeel once cooked. The bone itself plays a functional role, helping retain moisture and contributing depth during high-heat cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis combination makes the cut both indulgent and structurally rewarding, ideal for cooks who value flavour and texture equally.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePremium Program Standards\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Wagyu is sourced from the Margaret River region of Western Australia, an area recognised for its clean environment and high-quality beef production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCattle are raised on pasture in low-stress conditions before being grain-finished on a specialised local grain diet. This approach supports consistent marbling development while maintaining balance and flavour integrity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe result is Wagyu that reflects careful farming, considered nutrition, and reliable eating quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eUnderstanding MB6–7 Marbling\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA Marble Score of 6–7 indicates a high level of intramuscular fat distributed throughout the muscle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThis marbling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eEnhances richness and buttery flavour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSupports juiciness during high-heat cooking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCreates a smooth, creamy texture without overpowering the beef character.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMB6–7 is widely regarded as a premium sweet spot for Wagyu steaks, offering indulgence while remaining well-balanced.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTaste and Texture Experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOn the grill or in the pan, the steak releases a deep, savoury aroma as the marbling begins to render.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe sirloin side delivers bold, beef-forward flavour with structure, while the fillet side offers delicate tenderness and mild sweetness. Together, they create a layered eating experience with a juicy centre and a luxurious finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHigh marbling and bone-in structure reward confident heat, simple seasoning, and proper resting:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGrill or BBQ:\u003c\/strong\u003e\u003cspan\u003e Ideal for developing a smoky char while rendering Wagyu fat.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePan sear, then oven finish:\u003c\/strong\u003e\u003cspan\u003e Best for thicker cuts to achieve even doneness through the centre.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eResting:\u003c\/strong\u003e\u003cspan\u003e Rest at least 10 minutes before slicing to retain juices.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRecommended doneness: \u003c\/span\u003e\u003cspan\u003eMedium-rare, around 52 °C internal temperature\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFlavour Pairings and Serving Ideas\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSeason simply with quality sea salt and freshly cracked black pepper to let the Wagyu shine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eServe as a centrepiece steak with minimal sides, or slice and share to showcase the contrast between fillet and sirloin. This cut pairs best with restrained accompaniments that complement, rather than compete with, its richness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging and Storage\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePackaging and storage details are not specified for this product. Follow standard chilled beef handling practices on receipt and prior to cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Buy from Carnivore Society\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEvery premium cut is chosen for how it performs on the plate, not for unnecessary embellishment:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCurated Wagyu selection:\u003c\/strong\u003e\u003cspan\u003e Focused on marbling, balance, and eating quality.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eClear grading:\u003c\/strong\u003e\u003cspan\u003e MB6–7 Wagyu with transparent sourcing.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut integrity:\u003c\/strong\u003e\u003cspan\u003e Supplied as a substantial bone-in steak for maximum flavour impact.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhere Classic Steak Meets Wagyu Indulgence\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Margaret River Wagyu T-Bone MB6–7 is built for diners who appreciate contrast, richness, and craftsmanship in a single cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith its bone-in structure, high marbling, and dual-muscle experience, this steak delivers depth, tenderness, and unmistakable Wagyu character from edge to centre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBring home the Margaret River Wagyu T-Bone MB6–7 and enjoy a bone-in Wagyu steak chosen for richness, balance, and unforgettable eating quality.\u003c\/span\u003e\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"13.09 KG (Pre-sliced steaks) - $90\/kg","offer_id":46683132756022,"sku":null,"price":1178.0,"currency_code":"AUD","in_stock":true},{"title":"9.40 KG (FROZEN, 13 Pieces) - $83\/kg","offer_id":47316089831478,"sku":null,"price":780.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260522_155045.jpg?v=1779429793"},{"product_id":"frozen-porterhouse-from-40-kg-100-grass-fed-premium-tasmanian-mb4-beef-cape-grim","title":"Porterhouse (FROZEN) From $45\/kg – 100% Grass-Fed Premium Tasmanian MB4+ Beef - Cape Grim","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFrozen Clearance Stock\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePremium Cape Grim MB4 at a reduced clearance price. This stock has been snap frozen at peak freshness to lock in quality, and is now offered at clearance pricing while limited quantities last. Same trusted Tasmanian beef, same MSA grade, simply frozen and priced to move. Once it is gone, it is gone.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe Cape Grim MB4 Porterhouse Striploin is the premium upgrade for those who want more from grass fed beef. With increased natural marbling, this cut delivers enhanced tenderness, deeper flavour, and a more luxurious eating experience, while remaining 100% grass fed and free from added hormones and antibiotics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSourced from Tasmania's north west coast, this striploin balances clean pasture raised nutrition with refined marbling performance. It is designed for serious steak lovers, chefs, and hosts who want purity without sacrificing indulgence.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eButcher's Notes\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eCut Weight: Approx. 4.5 to 6kg per cryovac slab\u003cbr\u003eSlabs Per Box: 3 to 4\u003cbr\u003eBreed: Grass fed Angus from Cape Grim, Tasmania\u003cbr\u003eMSA Graded: Yes\u003cbr\u003eMarbling Score: MB4\u003cbr\u003eFeeding: 100% grass fed and finished on natural pasture\u003cbr\u003eProcessing: Hand trimmed full striploin primal\u003cbr\u003ePackaging: Vacuum sealed, freezer safe cryovac\u003cbr\u003eStock Status: Frozen clearance stock, limited quantities available\u003cbr\u003eShelf Life: Frozen on arrival. Keeps up to 12 months frozen. Once thawed, use within 3 to 5 days and do not refreeze\u003cbr\u003eServing Size: Feeds approximately 10 to 14 people\u003cbr\u003eCooking Methods: BBQ, searing, sous vide, oven roasting\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eCape Grim: Pure Tasmanian Provenance\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eCape Grim cattle are raised in Tasmania's far north west, a region known for its clean air and pasture driven farming systems. Cattle roam open pastures year round, feeding naturally without grain supplementation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eNo added hormones. No antibiotics. No chemical interference. The beef is produced through traditional farming practices and graded under the MSA system to ensure consistency and quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis environment and approach produce beef with clean flavour, reliable performance, and strong ethical credentials.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhy MB4 Marbling Makes the Difference\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eMarbling Score 4 represents a refined balance between lean structure and indulgent richness. Fine intramuscular fat melts during cooking, basting the meat from within and improving juiciness, tenderness, and mouthfeel.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eCompared to the standard Cape Grim Striploin, the MB4 version offers greater softness, deeper flavour development, and a more lingering finish. The result is a steak that feels more luxurious while retaining the clean pasture character Cape Grim is known for.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eAbout the Cut: Porterhouse Striploin\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe porterhouse striploin is prized for its consistent shape, even thickness, and reliable cooking performance. Cut from the short loin, it delivers strong beef flavour with a refined grain structure.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIn the MB4 grade, this cut gains added tenderness and a smoother texture, making it ideal for high heat cooking, controlled roasting, or precision sous vide preparation.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eBest Ways to Cook It Right\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis cut performs best when cooked with restraint and care, allowing the marbling to do the work.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThaw slowly in the fridge before cooking, then bring the meat to room temperature. Season simply with salt and cracked pepper to highlight the natural flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSear over high heat for two to three minutes per side, then finish gently to an internal temperature of 52°C for medium rare. Rest for around 10 minutes before slicing across the grain to maximise tenderness and presentation.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFlavour Profile: Clean, Rich, and Balanced\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe Cape Grim MB4 Porterhouse delivers a clean pasture aroma paired with a subtle buttery richness from its increased marbling.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe texture is juicy and refined, with fine fat streaks melting smoothly through the meat. Each slice offers balance, clarity, and depth without heaviness, reflecting both its Tasmanian origin and elevated marbling score.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003ePackaging, Freshness, and Delivery Assurance\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEach striploin is cryovac sealed, snap frozen, and clearly labelled. Snap freezing locks in the beef at peak freshness, so quality and flavour are fully preserved.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOrders are shipped frozen via nationwide cold chain courier, with temperature control maintained throughout transit. Your beef arrives frozen or part thawed depending on your location and transit time. Keep it frozen until you are ready to use it, then thaw slowly in the fridge for best results. Once thawed, use within 3 to 5 days and do not refreeze.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFrozen Clearance, Same Premium Quality\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFrozen clearance is smart buying. This is the same premium Cape Grim MB4 beef from our core range, frozen at its best and offered at a sharper price to clear stock. You get top tier grass fed quality and full marbling performance, simply at a better value. Stock is limited, so once it sells through this pricing is gone.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eIdeal For…\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis premium striploin suits a wide range of uses and expectations:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSteak lovers upgrading from standard grass fed cuts.\u003cbr\u003eBBQ hosts and entertainers.\u003cbr\u003eChefs seeking consistent premium quality.\u003cbr\u003eHealth conscious eaters wanting more flavour.\u003cbr\u003eRestaurants requiring reliable MSA graded beef.\u003cbr\u003eValue seekers who want premium beef at a clearance price.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhy Buy Cape Grim MB4 from Carnivore Society?\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAt Carnivore Society, we curate premium cuts that align ethics with performance. The Cape Grim MB4 Porterhouse Striploin represents the top tier of our grass fed range, delivering enhanced tenderness and flavour without compromising clean production standards.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEvery cut is professionally handled, transparently sourced, and delivered frozen to ensure it arrives ready to perform.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eGrass Fed Beef, Elevated\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe Cape Grim MB4 Porterhouse Striploin proves that grass fed beef can deliver both purity and indulgence. With higher natural marbling, refined texture, and trusted Tasmanian provenance, this cut redefines what premium grass fed steak can be.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOrder today, while this frozen clearance stock lasts, and experience the upgrade in flavour, tenderness, and consistency that sets Cape Grim MB4 apart.\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"5.96 (FROZEN) - $45\/kg","offer_id":46684403695670,"sku":null,"price":228.0,"currency_code":"AUD","in_stock":true}]},{"product_id":"frozen-rib-eye-bone-in-from-49-kg-100-day-grain-fed-beef-mb2-riverine","title":"FROZEN Rib Eye (Bone-In) From $29\/kg – 100 Day Grain-Fed Beef MB2+ – Riverine","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Riverine Rib Eye Bone-In is a premium Australian steak cut celebrated for its bold flavour, natural juiciness, and dependable tenderness. Sourced from cattle raised in the Riverine region of New South Wales, this ribeye delivers the depth and structure that steak lovers expect, with the added advantage of bone-in cooking performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCut from the rib section and left on the bone, this steak rewards high-heat cooking and careful resting with a rich, beef-forward eating experience. It is a reliable choice for those who value flavour clarity, balance, and classic steakhouse results.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTechnical Specs\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eRib Eye\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eAlso Known As:\u003c\/strong\u003e\u003cspan\u003e Bone-In Ribeye\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eRiverine region, New South Wales\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e\u003cspan\u003e MSA graded\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eMarbling Score:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eMB2+\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFeeding:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003ePasture-raised with grain finishing\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBone:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eRib bone attached\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003cspan\u003e Vacuum sealed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e Keep refrigerated or freeze on arrival\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePremium Australian Beef from the Riverine Region\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Riverine region of New South Wales is recognised for producing high-quality beef thanks to its temperate climate, fertile land, and long-established cattle programs. \u003cstrong\u003eCattle are raised on natural pasture before being grain-finished to enhance marbling, tenderness, and flavour consistency.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMSA grading ensures that each ribeye meets strict standards for eating quality, giving confidence in tenderness, juiciness, and overall performance regardless of cooking method.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy This Rib Eye Stands Apart\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Riverine Rib Eye Bone-In is selected for cooks who appreciate classic structure and dependable results.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBone-In Advantage:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eThe rib bone helps retain moisture and enhances flavour during cooking.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eMB2+ Marbling:\u003c\/strong\u003e\u003cspan\u003e Balanced intramuscular fat supports juiciness without overpowering the beef.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eGrain-Finished Depth:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eAdds richness while maintaining clean flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eRibeye Muscle Structure:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eNaturally tender with strong beef character.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eMSA Assurance:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eConsistent eating quality across cooks.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis cut is designed to perform under heat and reward proper technique.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eUnderstanding MB2+ Marbling in Ribeye\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMB2+ marbling provides enough intramuscular fat to support moisture retention and flavour development, particularly during high-heat cooking. Rather than creating richness alone, this marbling melts gradually, basting the muscle fibres from within.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor ribeye, MB2+ delivers a satisfying balance. The steak remains juicy and tender while preserving a firm, beef-forward bite that appeals to traditional steak lovers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTaste and Texture Experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen cooked, the Riverine Rib Eye Bone-In develops a savoury aroma with caramelised exterior notes. The interior remains juicy and supple, with rendered fat enhancing flavour without heaviness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTexture is rich yet controlled. Each slice offers a clean bite that softens quickly, delivering depth, moisture, and lingering beef flavour. Rested properly and sliced against the grain, this ribeye provides a confident, steakhouse-style eating experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis ribeye performs best with high heat and controlled finishing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBBQ or Charcoal Grill: \u003c\/strong\u003e\u003cspan\u003eSear over direct heat to build crust, then finish over indirect heat for even doneness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003e\u003cstrong\u003ePan Sear with Oven Finish:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eIdeal for thicker cuts where precision and temperature control matter.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003e\u003cstrong\u003eOven Roast:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eSuitable for larger bone-in portions, delivering even cooking and consistent results.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlways rest the steak before slicing to retain juiciness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFlavour Pairings and Serving Ideas\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese pairings complement the ribeye’s richness while keeping the beef as the hero.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e\u003cspan\u003e Sea salt and cracked black pepper.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFinishes:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eGarlic butter, herb butter, or chimichurri.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eSides:\u003c\/strong\u003e\u003cspan\u003e Roasted vegetables, mushrooms, potatoes, or fresh greens.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eServe sliced across the grain for maximum tenderness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging, Storage, and Shelf Life\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach Riverine Rib Eye Bone-In is vacuum sealed to protect freshness, flavour, and marbling integrity. When refrigerated, the steak maintains quality for extended periods. Freezing is suitable for longer storage when thawed slowly under refrigeration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProper handling preserves texture and eating quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Buy Riverine Rib Eye from Carnivore Society\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCarnivore Society selects Riverine ribeyes based on provenance, grading accuracy, and cooking performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\" style=\"font-weight: bold;\"\u003e\u003cstrong\u003eAustralian sourced from a respected beef region.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\" style=\"font-weight: bold;\"\u003e\u003cstrong\u003eMSA graded for tenderness and flavour.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\" style=\"font-weight: bold;\"\u003e\u003cstrong\u003eBalanced MB2+ marbling for reliable cooking.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\" style=\"font-weight: bold;\"\u003e\u003cstrong\u003eCuts chosen for structure and consistency.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\" style=\"font-weight: bold;\"\u003e\u003cstrong\u003eSuitable for confident home cooks and professionals.\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach steak is selected to deliver quality without compromise.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eA Ribeye Built for Confident Cooking\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Riverine Rib Eye Bone-In delivers everything a great steak should: flavour, juiciness, structure, and reliability. It is a cut that performs under heat, rewards proper technique, and satisfies without excess.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-d54575d9-7fff-ddf5-a1fd-a507d0daef86\"\u003e\u003cspan\u003eIf you value premium Australian beef with classic ribeye character, this steak belongs on your plate. \u003c\/span\u003e\u003cspan\u003eOrder now and bring steakhouse-level confidence to your next cook.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"8.48 KG (FROZEN) - $29\/kg","offer_id":46684521201718,"sku":null,"price":245.0,"currency_code":"AUD","in_stock":true},{"title":"8.56 KG (FROZEN) - $29\/kg","offer_id":46685062398006,"sku":null,"price":248.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_131044.jpg?v=1783573859"},{"product_id":"frozen-scotch-cube-roll-from-86-kg-100-grass-fed-beef-mb4-cape-grim","title":"Scotch Cube Roll (FROZEN) From $56\/kg – 100% Grass-Fed Beef MB4 – Cape Grim","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCape Grim Scotch Cube Roll MB4 delivers a refined balance of Tasmanian grass-fed purity and natural marbling, offering tenderness and flavour without compromising origin or integrity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCut from the rib section, this cube roll performs beautifully as thick-cut steaks or as a whole roast, delivering consistent results across grilling, pan-searing, roasting, and sous vide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt is designed for cooks who want elevated eating quality while staying true to clean, ethical, grass-fed beef, making it equally suited to special occasions and confident everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTechnical Specs\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis cut reflects Tasmanian conditions at their best, combining natural tenderness with disciplined production standards:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eScotch Cube Roll \/ Ribeye Roll\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eProgram \/ Brand:\u003c\/strong\u003e\u003cspan\u003e Cape Grim\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e100% grass-fed Angus\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eMarbling Score:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eMB4\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eFeeding:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e100% grass-fed and grass-finished\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eFarming \/ Production:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eGreenham Never Ever Program, chemical-free pastures\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eMSA Graded\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eVacuum sealed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e Refrigerate or freeze on arrival\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy This Cut Stands Apart\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Scotch Cube Roll is prized for its natural tenderness and balanced structure, coming from a less-worked muscle group within the rib section.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMB4 marbling provides enough intramuscular fat to enhance juiciness and mouthfeel while preserving the clean, mineral character expected from Tasmanian grass-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIts uniform shape allows for even cooking, clean slicing, and reliable presentation whether portioned into steaks or roasted whole.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePremium Program Standards\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCape Grim operates from Tasmania’s north-west, a region recognised for having some of the cleanest air in the world. Cattle are raised on natural pastures in a temperate climate that supports slow, steady growth and flavour development.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe entire program runs under the Greenham Never Ever standard, guaranteeing no added hormones, no antibiotics, and no GM feed. This ensures consistent eating quality, ethical farming, and full traceability from paddock to plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eUnderstanding MB4 Marbling\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMB4 represents a moderate level of marbling that enhances tenderness and juiciness without masking the natural grass-fed profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor the cube roll, this level of marbling is ideal. It allows the fat to gently render during cooking, basting the meat while maintaining a clean finish and balanced chew.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis makes MB4 particularly suited to those who want premium texture without moving into overly rich territory.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTaste and Texture Experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuring cooking, the cube roll releases a deep, savoury aroma as the marbling begins to melt and coat the muscle fibres.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOn the palate, expect a silky mouthfeel with a juicy centre, followed by a clean, grassy sweetness that reflects its Tasmanian origin.\u003c\/strong\u003e The finish is balanced, offering richness without heaviness and a satisfying, beef-forward character.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis cut rewards simple technique and proper resting, delivering consistent results across its most suitable cooking methods:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eBBQ or grill:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eHigh heat builds a strong crust while the marbling renders gently, producing a juicy, flavourful steak.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003ePan sear:\u003c\/strong\u003e\u003cspan\u003e Cast-iron searing highlights marbling and creates even caramelisation with excellent control.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eWhole cube roll roasting delivers uniform doneness and an impressive centrepiece for sharing.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSous vide:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eMaintains precise doneness before finishing with a fast sear to enhance texture and flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eResting and slicing:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eResting ensures juices stay locked in and allows clean slicing across the grain.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFlavour Pairings and Serving Ideas\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKeep seasoning minimal to allow the grass-fed character to shine, using sea salt and cracked pepper as a base.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eServe with herb butter, chimichurri, truffle jus, or light beef sauces. Pair with roasted potatoes, creamy mash, charred vegetables, or fresh greens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWine styles that complement include structured reds that support the beef without overpowering it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging and Storage\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach Cape Grim Scotch Cube Roll is vacuum sealed to preserve freshness, hygiene, and structural integrity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e\u003cspan\u003e Up to 10 weeks refrigerated when unopened.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eOnce opened:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eConsume within 3 days.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e\u003cspan\u003e Freezer safe for long-term storage.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlways thaw slowly in the refrigerator to protect texture and flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eNutrition Highlights\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs a grass-fed product, Cape Grim beef naturally contains higher levels of omega-3 fatty acids and vitamin E compared to grain-fed alternatives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt is rich in iron and B vitamins, offering nutrient-dense protein while remaining lean and balanced. Natural fats contribute flavour and tenderness without excess.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Buy from Carnivore Society\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEvery cut is selected for how it eats, not how it looks, ensuring performance you can trust from prep to plate:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eVerified sourcing:\u003c\/strong\u003e\u003cspan\u003e Direct partnerships with trusted Australian programs like Cape Grim.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eAccurate grading:\u003c\/strong\u003e\u003cspan\u003e Honest marbling and cut representation.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eHandling standards:\u003c\/strong\u003e\u003cspan\u003e Vacuum sealed and cold-chain controlled.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSelected for eating quality:\u003c\/strong\u003e\u003cspan\u003e Chosen for consistency, not volume.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhere Quality Meets Confidence\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCape Grim Scotch Cube Roll MB4 is built for cooks who want dependable performance, clean flavour, and ethical provenance. It delivers premium results without guesswork, whether served as a steak or a showpiece roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChoose the Cape Grim Scotch Cube Roll MB4 and serve grass-fed Australian beef selected for balance, integrity, and consistent eating quality.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cape Grim","offers":[{"title":"4.38 KG (Frozen) - $56\/kg","offer_id":46684548857910,"sku":null,"price":245.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_134025_0cfc92ec-715f-4b04-aae2-f6fe305c3582.jpg?v=1783475396"},{"product_id":"frozen-rump-cap-from-69-kg-fullblood-wagyu-mb4-5-strathdale-wagyu-copy","title":"FROZEN Rump Cap From $49\/kg – Fullblood Wagyu MB4–5 – Strathdale Wagyu","description":"\u003ch2 data-end=\"325\" data-start=\"247\"\u003e\u003cstrong data-end=\"325\" data-start=\"250\"\u003eStrathdale Wagyu (Full Blood) Rump Cap MB4–5 — Premium Australian Wagyu\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"675\" data-start=\"327\"\u003eThe \u003cstrong data-end=\"379\" data-start=\"331\"\u003eStrathdale Wagyu (Full Blood) Rump Cap MB4–5\u003c\/strong\u003e delivers an outstanding balance of rich Wagyu flavour, tenderness, and versatility. Sitting comfortably in the mid-marble range, this cut offers the signature benefits of full-blood Wagyu without being overly rich, making it an ideal choice for both everyday premium meals and special occasions.\u003c\/p\u003e\n\u003cp data-end=\"1264\" data-start=\"677\"\u003eThis product is sourced from \u003cstrong data-end=\"726\" data-start=\"706\"\u003eStrathdale Wagyu\u003c\/strong\u003e, one of Australia’s most established and respected full-blood Wagyu producers. Strathdale Wagyu cattle are \u003cstrong data-end=\"859\" data-start=\"834\"\u003e100% full blood Wagyu\u003c\/strong\u003e, bred with a strong focus on genetic integrity, consistency, and eating quality. The program spans multiple Australian properties, with finishing operations based in \u003cstrong data-end=\"1040\" data-start=\"1026\"\u003eQueensland\u003c\/strong\u003e, particularly the Darling Downs region. Here, cattle are finished on carefully managed feeding programs designed to enhance marbling, flavour development, and overall performance while maintaining animal health and welfare.\u003c\/p\u003e\n\u003cp data-end=\"1755\" data-start=\"1266\"\u003eWith a \u003cstrong data-end=\"1298\" data-start=\"1273\"\u003emarble score of MB4–5\u003c\/strong\u003e, this rump cap features evenly distributed intramuscular fat that enhances juiciness and tenderness while still allowing the natural beef flavour to shine. The rump cap — also known as \u003cstrong data-end=\"1495\" data-start=\"1484\"\u003epicanha\u003c\/strong\u003e — is prized for its thick fat cap, which renders beautifully during cooking, basting the meat and creating a crisp, flavourful exterior. This makes it a favourite among chefs, BBQ enthusiasts, and anyone who enjoys bold, beef-forward cuts with a premium edge.\u003c\/p\u003e\n\u003ch3 data-end=\"1781\" data-start=\"1757\"\u003e\u003cstrong data-end=\"1781\" data-start=\"1761\"\u003eProduct Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"1826\" data-start=\"1785\"\u003e\n\u003cstrong data-end=\"1802\" data-start=\"1785\"\u003eProduct Type:\u003c\/strong\u003e Full Blood Wagyu Beef\u003c\/li\u003e\n\u003cli data-end=\"1858\" data-start=\"1829\"\u003e\n\u003cstrong data-end=\"1837\" data-start=\"1829\"\u003eCut:\u003c\/strong\u003e Rump Cap (Picanha)\u003c\/li\u003e\n\u003cli data-end=\"1890\" data-start=\"1861\"\u003e\n\u003cstrong data-end=\"1871\" data-start=\"1861\"\u003eBrand:\u003c\/strong\u003e Strathdale Wagyu\u003c\/li\u003e\n\u003cli data-end=\"1918\" data-start=\"1893\"\u003e\n\u003cstrong data-end=\"1910\" data-start=\"1893\"\u003eMarble Score:\u003c\/strong\u003e MB4–5\u003c\/li\u003e\n\u003cli data-end=\"1956\" data-start=\"1921\"\u003e\n\u003cstrong data-end=\"1932\" data-start=\"1921\"\u003eOrigin:\u003c\/strong\u003e Queensland, Australia\u003c\/li\u003e\n\u003cli data-end=\"2101\" data-start=\"1959\"\u003e\n\u003cstrong data-end=\"1980\" data-start=\"1959\"\u003eFeed \u0026amp; Finishing:\u003c\/strong\u003e Managed feeding and finishing program focused on balanced marbling, flavour development, and consistent eating quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2243\" data-start=\"2103\"\u003eThis cut offers excellent versatility and yield, performing equally well when cooked whole, sliced into steaks, grilled, roasted, or smoked.\u003c\/p\u003e\n\u003ch3 data-end=\"2277\" data-start=\"2245\"\u003e\u003cstrong data-end=\"2277\" data-start=\"2249\"\u003eWeights \u0026amp; Buying Options\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2392\" data-start=\"2279\"\u003eAt \u003cstrong data-end=\"2303\" data-start=\"2282\"\u003eCarnivore Society\u003c\/strong\u003e, we offer flexible purchasing options to suit households, entertainers, and bulk buyers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"2440\" data-start=\"2396\"\u003e\n\u003cstrong data-end=\"2410\" data-start=\"2396\"\u003eFull Boxes \u003c\/strong\u003eaverage weight \u003cstrong data-end=\"2438\" data-start=\"2428\"\u003e~10 kg\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2524\" data-start=\"2443\"\u003e\n\u003cstrong data-end=\"2457\" data-start=\"2443\"\u003eHalf Boxes \u003c\/strong\u003eaverage weight \u003cstrong data-end=\"2484\" data-start=\"2475\"\u003e~5 kg\u003c\/strong\u003e, available at an additional \u003cstrong data-end=\"2522\" data-start=\"2513\"\u003e$5\/kg\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2687\" data-start=\"2581\"\u003e\n\u003cstrong data-end=\"2597\" data-start=\"2581\"\u003eDouble Boxes \u003c\/strong\u003eavailable at \u003cstrong data-end=\"2642\" data-start=\"2613\"\u003ea few dollars per kg less\u003c\/strong\u003e, depending on the product and availability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2870\" data-start=\"2689\"\u003eThe \u003cstrong data-end=\"2724\" data-start=\"2693\"\u003eaverage single piece weight\u003c\/strong\u003e is approximately \u003cstrong data-end=\"2750\" data-start=\"2742\"\u003e5 kg\u003c\/strong\u003e, while a \u003cstrong data-end=\"2794\" data-start=\"2760\"\u003efull box averages around 10 kg\u003c\/strong\u003e. As these are whole muscle cuts, slight natural weight variation may occur.\u003c\/p\u003e\n\u003ch3 data-end=\"2900\" data-start=\"2872\"\u003e\u003cstrong data-end=\"2900\" data-start=\"2876\"\u003ePackaging \u0026amp; Delivery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"3168\" data-start=\"2902\"\u003eAll Carnivore Society products are \u003cstrong data-end=\"2955\" data-start=\"2937\"\u003ecryovac sealed\u003c\/strong\u003e, locking in freshness, protecting natural juices, and preserving the integrity of the meat during storage and transport. Cryovac packaging also provides extended refrigerated shelf life and is ideal for freezing.\u003c\/p\u003e\n\u003cp data-end=\"3381\" data-start=\"3170\"\u003eEach order is packed in \u003cstrong data-end=\"3220\" data-start=\"3194\"\u003einsulated chilltainers\u003c\/strong\u003e, specifically designed to maintain cold-chain integrity from dispatch to delivery. This ensures your Wagyu arrives chilled, protected, and in optimal condition.\u003c\/p\u003e\n\u003cp data-end=\"3608\" data-start=\"3383\"\u003eFor \u003cstrong data-end=\"3408\" data-start=\"3387\"\u003epre-ordered meats\u003c\/strong\u003e, please note that the \u003cstrong data-end=\"3487\" data-start=\"3431\"\u003efinal weight and price are calculated during packing\u003c\/strong\u003e. While average weights are provided as a guide, the final charge reflects the exact cryovac-packed weight of your order.\u003c\/p\u003e\n\u003ch3 data-end=\"3633\" data-start=\"3610\"\u003e\u003cstrong data-end=\"3633\" data-start=\"3614\"\u003eHalal Certified\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"3895\" data-start=\"3635\"\u003e\u003cstrong\u003eThis Strathdale Wagyu Rump Cap MB4–5 is Halal certified, processed in accordance with strict Halal standards. This ensures accessibility for a wide range of customers while maintaining Carnivore Society’s commitment to ethical sourcing and premium quality.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"3934\" data-start=\"3897\"\u003e\u003cstrong data-end=\"3934\" data-start=\"3901\"\u003eCooking \u0026amp; Serving Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"4243\" data-start=\"3936\"\u003eThe MB4–5 rump cap is highly forgiving and versatile. Cook whole over charcoal for a classic picanha experience, roast slowly for even rendering of the fat cap, or slice into thick steaks for high-heat grilling. Season simply and rest well before slicing across the grain to maximise tenderness and flavour.\u003c\/p\u003e\n\u003ch3 data-end=\"4282\" data-start=\"4245\"\u003e\u003cstrong data-end=\"4282\" data-start=\"4249\"\u003eWhy Choose Carnivore Society?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"4548\" data-start=\"4284\"\u003eAt \u003cem data-end=\"4306\" data-start=\"4287\"\u003eCarnivore Society\u003c\/em\u003e, we specialise in sourcing premium meats from trusted Australian producers. With flexible box options, careful packaging, and a focus on quality and transparency, we ensure every order delivers an exceptional experience — from farm to flame.\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"1.33 KG (SINGLE PIECE FROZEN) - $49\/kg","offer_id":46684918022198,"sku":null,"price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_145251.jpg?v=1783573446"},{"product_id":"frozen-rump-from-34-kg-100-grass-fed-finished-beef-obe-organic","title":"Rump (FROZEN) From $25\/kg – 100% Grass-Fed \u0026 Finished Beef – OBE Organic","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOBE Organic Rump is a premium Australian rump steak produced from 100% grass-fed, free-range cattle raised under certified organic standards. It delivers clean, honest beef flavour shaped by natural grazing and careful farming practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is a dependable cut that performs consistently across grilling, pan-searing, and barbecue cooking. Lean, firm, and beef-forward, it rewards proper technique with satisfying texture and depth of flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIdeal for everyday meals or relaxed entertaining, OBE Organic Rump offers premium integrity without excess richness, making it a practical choice for families, home cooks, and health-conscious buyers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTechnical Specs\u003c\/span\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e\u003cspan\u003e Rump steak\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eProgram \/ Brand:\u003c\/strong\u003e\u003cspan\u003e OBE Organic\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e\u003cspan\u003e Australian grass-fed cattle\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eMarbling Score:\u003c\/strong\u003e\u003cspan\u003e Naturally lean\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFeeding:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e100% grass-fed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFarming \/ Production:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eFree-range, certified organic\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eAustralian Certified Organic, USDA Organic\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eVacuum sealed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eRefrigerated or frozen on arrival\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy This Cut Stands Apart\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOBE Organic Rump delivers a strong, traditional beef flavour without heavy fat content, making it ideal for regular cooking. Its firm muscle structure holds moisture well when cooked correctly, producing juicy results with a satisfying bite.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCompared with richer cuts, it offers excellent value while still delivering premium eating quality on the plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePremium Program Standards\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOBE Organic is built on strict organic principles and full traceability from paddock to plate. Cattle are raised in Australia’s Channel Country, grazing freely across diverse native pastures without chemical intervention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNo hormones, no antibiotics, and no GMO feed are used at any stage. Independent certification ensures animal welfare, environmental stewardship, and consistency across every cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eUnderstanding Grass-Fed Organic Beef\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGrass-fed organic beef develops flavour naturally through slow growth and diverse pasture diets. This results in leaner meat with a clean, beef-forward taste rather than buttery richness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor rump steak, this style of production enhances texture and savoury depth while keeping the cut suitable for everyday meals and high-heat cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eTaste and Texture Experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOBE Organic Rump cooks with a pronounced beef aroma and a clean, natural finish. The texture is firm yet tender when sliced correctly, with minimal excess fat. Flavour is earthy, robust, and unmistakably beefy, reflecting its pasture-based origin.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis cut rewards patient cooking and simple technique, delivering rich flavour and reliable tenderness across high-heat grilling and fast pan cooking:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBBQ or grill for a well-developed crust.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePan-sear for controlled, even cooking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eRest well and slice against the grain for the best tenderness.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFlavour Pairings and Serving Ideas\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSeason simply with sea salt and cracked pepper to let the beef speak. Pair with chimichurri, garlic mushrooms, or roasted vegetables for balance. Serve alongside fresh salads for lighter meals or potatoes for heartier plates.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging and Storage\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach OBE Organic Rump is vacuum sealed to protect freshness and flavour. Store refrigerated until use or freeze on arrival if required. Allow the steak to reach room temperature before cooking for best results.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWho Should Choose OBE Organic Rump\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDifferent cuts suit different needs, and this section shows exactly who will get the most value and enjoyment from OBE Organic Rump. Here are the ideal buyers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eFamilies:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eIdeal for those wanting premium yet affordable steak that keeps everyone satisfied at the table.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eHome cooks:\u003c\/strong\u003e\u003cspan\u003e A versatile cut that suits barbecues, weeknight meals, stir fries and more special dishes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan style=\"box-sizing: border-box; margin: 0px; padding: 0px;\"\u003e\u003cstrong\u003eHealth-conscious eaters:\u003c\/strong\u003e Lean, nutrient-dense beef raised without hormones, antibiotics or GMO feed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eEthical consumers:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eA strong choice for anyone who values responsible, sustainable and pasture-based farming.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cstrong\u003eBudget-minded steak lovers: \u003c\/strong\u003e\u003cspan\u003eOffers real beef flavour without the higher cost of heavily marbled cuts.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Buy from Carnivore Society\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCarnivore Society sources and selects meat for eating quality first, ensuring every cut performs as described from preparation to plate:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: bold;\" dir=\"ltr\" role=\"presentation\"\u003e\u003cstrong\u003eVerified premium programs.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\" dir=\"ltr\" role=\"presentation\"\u003e\u003cstrong\u003eAccurate grading and honest descriptions.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\" dir=\"ltr\" role=\"presentation\"\u003e\u003cstrong\u003eProper handling and storage standards.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\" dir=\"ltr\" role=\"presentation\"\u003e\u003cstrong\u003eSelected for flavour and consistency, not volume.\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eConclusion\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOBE Organic Rump is ideal for those who value clean flavour, ethical production, and dependable performance in the kitchen. It delivers real beef character without excess richness, making it perfect for regular cooking and relaxed entertaining.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrder the OBE Organic Rump Steak now and cook with confidence using premium Australian organic beef chosen for flavour, integrity, and consistency.\u003c\/span\u003e\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"5.71 KG (FROZEN) - $25\/kg","offer_id":46684942237750,"sku":null,"price":142.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20251201_143625.jpg?v=1764564573"},{"product_id":"short-ribs-from-38-kg-grass-fed-beef-mb3-bass-strait-copy","title":"Short Ribs (FROZEN) From $28\/kg - Grass-Fed Beef MB3+ - Bass Strait","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShort ribs offer exceptional richness and tenderness, making them a favourite for slow cooking. Their abundant marbling and connective tissue transform into silky, fall-apart meat when cooked properly. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Bass Strait Short Ribs come from 100% grass-fed, free-range cattle raised in the pristine coastal pastures of Tasmania and Victoria, producing superior depth of flavour and succulence. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhether braised, smoked, or slow-cooked, these ribs deliver robust beefiness and juicy tenderness, absorbing marinades effortlessly and making every dish deeply satisfying and packed with flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCut Description \u0026amp; Characteristics\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShort ribs are cut from the lower rib section of the cow, featuring thick layers of meat surrounding the bone, making them a substantial, flavour-rich cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Succulent \u0026amp; Meaty Bass Strait Short Ribs stand out because of:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSuperior Marbling:\u003c\/strong\u003e\u003cspan\u003e Rich fat content ensures a juicy, melt-in-the-mouth texture when cooked low and slow.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eBold, Beefy Flavour:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eThese ribs absorb seasonings beautifully, producing a deep umami taste with incredible depth.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eThick, Meaty Portions:\u003c\/strong\u003e\u003cspan\u003e Each rib provides ample meat, delivering a satisfying, indulgent eating experience.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003ePerfect for Slow Cooking:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eThe connective tissue breaks down into rich, silky gelatin, creating buttery tenderness in every bite.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBest Cooking Methods for Maximum Flavour\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShort ribs excel in slow-cooked preparations, allowing their natural collagen and marbling to create an unparalleled depth of flavour:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003e\u003cstrong\u003eBraised Short Ribs:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eA slow braise in red wine, stock, and aromatics allows short ribs to become fork-tender, soaking up a rich, savoury sauce. The long, slow cooking process enhances their natural beefiness, making them perfect for pairing with creamy mashed potatoes or buttered noodles.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSmoked Short Ribs: \u003c\/strong\u003e\u003cspan\u003eCooking over low heat (110-120°C) with hickory or oak wood creates a crispy, flavour-packed bark on the outside, while the interior stays succulently tender. A simple salt-and-pepper rub enhances their natural richness, making them a barbecue favourite.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003e\u003cstrong\u003eSlow-Cooked Short Ribs:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eUsing a slow cooker or Dutch oven for 6-8 hours allows the marbled fat to render slowly, producing buttery, fall-off-the-bone meat. This method delivers incredible depth and texture, making it an easy yet satisfying meal.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003e\u003cstrong\u003ePressure-Cooked Short Ribs:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFor those short on time, pressure cooking at high pressure for 45-60 minutes delivers intensely flavourful, melt-in-the-mouth ribs while preserving all the essential juices and marbling.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFlavour Pairings \u0026amp; Serving Ideas\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMeaty, tender, and bursting with beefy richness, short ribs pair beautifully with bold spices, rich sauces, and slow-cooked, flavour-infused marinades.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eBest Seasonings \u0026amp; Marinades\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eClassic Red Wine Braise:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eA combination of garlic, rosemary, bay leaves, and wine-infused stock deepens the ribs’ natural umami richness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eAsian-Inspired Marinade:\u003c\/strong\u003e\u003cspan\u003e A blend of soy sauce, ginger, sesame oil, and honey creates a sticky, sweet glaze with a savoury edge.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSmoky BBQ Rub:\u003c\/strong\u003e\u003cspan\u003e Smoked paprika, black pepper, cumin, and garlic form a deeply flavourful crust when smoked or slow-roasted.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eServing Suggestions\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eBraised Short Ribs with Creamy Mash:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eTender, slow-cooked ribs served with buttery mashed potatoes and a rich, reduced sauce.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eKorean-Style Galbi Short Ribs:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eMarinated overnight in soy sauce, pear juice, sesame, and garlic, then grilled to caramelised perfection.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eBarbecue Smoked Short Ribs:\u003c\/strong\u003e\u003cspan\u003e Smoked ribs served with tangy coleslaw, pickles, and cornbread to balance the deep, smoky flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eShort Rib Ragu Over Pappardelle:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eShredded, slow-braised ribs tossed in a tomato-based sauce, served over thick pappardelle pasta.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePackaging \u0026amp; Handling\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Bass Strait Short Ribs are chilled to preserve peak freshness, natural juices, marbling, and deep beefy flavour. Delivered chilled, never frozen, they arrive ready for cooking at their absolute best. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo maintain quality, refrigerate immediately or if freezing, they can be stored for up to six months without losing tenderness, flavour, or marbling integrity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHealth Benefits of Short Ribs\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeyond their incredible flavour, short ribs offer essential nutrients for a balanced, protein-rich diet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cspan\u003e\u003cstrong\u003eHigh in Protein:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eSupports muscle repair, growth, and overall strength, making it ideal for those with active lifestyles.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eRich in Collagen \u0026amp; Gelatin:\u003c\/strong\u003e\u003cspan\u003e Naturally occurring collagen helps maintain joint health, skin elasticity, and gut function.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003ePacked with Essential Minerals:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eIron, zinc, and B vitamins contribute to energy levels, immune function, and overall well-being.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eHealthy Fats for Sustained Energy:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eGrass-fed short ribs contain higher omega-3 levels, promoting heart health and reducing inflammation.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy Our Short Ribs Stand Out\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Bass Strait Short Ribs go beyond ordinary, delivering premium quality, ethical sourcing, and superior marbling for the perfect slow-cooked experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003e100% Grass-Fed \u0026amp; Free-Range:\u003c\/strong\u003e\u003cspan\u003e Raised in pristine coastal pastures, hormone-free, ensuring clean, natural flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eExpertly Marbled for Maximum Tenderness:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eThe ideal balance of fat and lean meat guarantees rich, succulent bites in every preparation.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eButcher-Selected for Quality: \u003c\/strong\u003e\u003cspan\u003eEach cut is carefully trimmed and portioned to ensure consistency, ease of cooking, and premium texture.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\n\u003cstrong\u003eSustainably \u0026amp; Ethically Sourced:\u003c\/strong\u003e\u003cspan\u003e Our beef is produced with high animal welfare standards and responsible environmental practices.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eYour Perfect Short Ribs Await\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom slow-braised winter comfort food to smoky summer barbecue feasts, our Succulent \u0026amp; Meaty Bass Strait Short Ribs promise unparalleled tenderness, bold flavour, and premium quality in every bite. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhether you're crafting a rich braise, a slow-smoked masterpiece, or a flavour-packed stew, these ribs deliver exceptional depth and texture. Order today and elevate your next meal with restaurant-quality short ribs at home.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bass Strait","offers":[{"title":"2.60 KG (FROZEN)-$28\/kg","offer_id":46685033332790,"sku":null,"price":72.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260625_161554.jpg?v=1782802173"},{"product_id":"frozen-scotch-cube-roll-from-83-kg-grain-fed-wagyu-mb7-8-shimo","title":"Scotch Cube Roll (FROZEN) From $83\/kg - Grain-Fed Wagyu MB7-8 - Shimo","description":"\u003cp\u003eShimo frozen scotch cube roll is a hand trimmed whole Wagyu primal graded MB7-8, weighing 7.50kg as a single piece, from $83\/kg. This is clearance stock, snap frozen at peak freshness and priced around 30% below the fresh rate. Cut your own thick ribeyes at whatever thickness you want, or roast a section whole. One piece only. Ships frozen Australia wide.\u003c\/p\u003e\u003ch2\u003eWhy Choose This Cut\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarble score 7 to 8:\u003c\/strong\u003e the point where Wagyu stops being a subtle upgrade and becomes obvious on the plate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole 7.50kg primal:\u003c\/strong\u003e you set the steak thickness rather than accepting a butcher's default.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEven marbling across the piece:\u003c\/strong\u003e every steak you cut carries a similar load, which matters when each plate has to match.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand trimmed:\u003c\/strong\u003e prepared as a clean primal, not a bag of trim with a marble score attached.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeeds 15 to 20:\u003c\/strong\u003e one purchase covers a dinner party, a service, or several months of steak nights.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$83\/kg instead of $119\/kg:\u003c\/strong\u003e genuine Wagyu marbling without stepping up to fullblood pricing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSourced With Care\u003c\/h2\u003e\u003cp\u003eShimo is a Wagyu program built around consistency rather than spectacle. Cattle are long fed on a controlled grain ration, producing even marbling distribution across the primal instead of heavy fat pockets in isolated spots.\u003c\/p\u003e\u003cp\u003eThe result is a cube roll that cooks predictably. Every steak off this piece carries a similar marbling load, which matters when you are portioning for a service or a dinner party and need each plate to look and eat the same.\u003c\/p\u003e\u003ch2\u003eWhy MB7-8 Marbling Matters\u003c\/h2\u003e\u003cp\u003eMarble score 7 to 8 is where the fat is fine grained and low melting enough to liquefy at cooking temperature and carry flavour through the muscle rather than sitting on top of it.\u003c\/p\u003e\u003cp\u003eAgainst an MB4-5, the difference is texture more than taste. MB7-8 gives you a softer bite, a longer finish and a mouthfeel that coats rather than chews. Portion it smaller than you would a grass fed steak, because richness does the work that size normally does.\u003c\/p\u003e\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\u003cp\u003eThe piece is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.\u003c\/p\u003e\u003cp\u003eKeep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours before cooking, or portion it part thawed and return what you are not using to the freezer. Once fully thawed, use within 3 to 5 days and do not refreeze.\u003c\/p\u003e\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\u003cp\u003eWe curate Wagyu that earns its price. Shimo MB7-8 delivers genuine marbling performance with the consistency that makes it usable rather than just impressive. Professionally handled, transparently sourced and cold chain shipped. Stock is limited to a single piece, so once it sells this pricing is gone.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e7.50kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePieces\u003c\/td\u003e\n\u003ctd\u003e1 whole primal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eScotch Cube Roll (Ribeye primal)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eGrain fed Wagyu cross\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eMarble score 7 to 8 (MB7-8)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeeding\u003c\/td\u003e\n\u003ctd\u003eLong fed grain ration\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eHand trimmed whole cube roll primal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, freezer safe cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStock status\u003c\/td\u003e\n\u003ctd\u003eFrozen clearance, one piece only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eMinus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e12 months frozen, 3 to 5 days once thawed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking and Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eShimo MB7-8 opens sweet and buttery, with the clean nuttiness that long grain feeding produces. The texture is soft without being mushy, and the finish carries well past the swallow.\u003c\/p\u003e\u003cp\u003ePair it with something sharp. Pickled onion, a hard mustard, or a dry red with real tannin will cut through the fat and reset the palate between bites.\u003c\/p\u003e\u003ch3\u003eHow to Cook a Wagyu Cube Roll\u003c\/h3\u003e\u003ch4\u003eFor Steaks\u003c\/h4\u003e\u003cp\u003eThaw in the fridge over 24 to 48 hours, then bring to room temperature. Cut steaks 2.5cm to 3cm thick and season with salt only, at least 30 minutes ahead. Sear 90 seconds to two minutes per side in a dry, screaming hot pan, since the fat content means you need no added oil. Pull at 52°C for medium rare and rest 8 to 10 minutes.\u003c\/p\u003e\u003ch4\u003eFor a Whole Roast\u003c\/h4\u003e\u003cp\u003eTie a section evenly, sear all sides hard, then roast at 180°C until the internal temperature reaches 52°C, which is roughly 20 minutes per 500g. Rest 15 minutes before carving across the grain.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eDo not cook past medium. The marbling that makes this cut worth buying renders out entirely past 60°C, and what you are left with is a dry, expensive steak. Trim the spinalis cap off and cook it separately if you want the best bite on the piece.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting your own ribeyes:\u003c\/strong\u003e whole primal, so thickness is your call.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChefs and restaurants:\u003c\/strong\u003e consistent marbling across a full service.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpecial occasion cooking:\u003c\/strong\u003e Wagyu where the beef is the event.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStepping up from grass fed:\u003c\/strong\u003e real marbling without fullblood pricing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eWhat is scotch cube roll?\u003c\/h3\u003e\u003cp\u003eScotch cube roll, scotch fillet, ribeye and cube roll all describe the same primal, taken from the rib section before it is sliced into steaks. Buying it whole means you control the thickness of every steak you cut, and you get the spinalis cap intact rather than divided across portions.\u003c\/p\u003e\u003ch3\u003eHow many steaks will I get from a 7.50kg cube roll?\u003c\/h3\u003e\u003cp\u003eAround 25 to 30 steaks at 2.5cm to 3cm thick, or 15 to 20 servings if you are portioning generously. At MB7-8 most people find a 200g steak more than enough, so the piece stretches further than the weight suggests.\u003c\/p\u003e\u003ch3\u003eWhat is the difference between MB7-8 and MB4-5 Wagyu?\u003c\/h3\u003e\u003cp\u003eTexture more than taste. MB4-5 gives you noticeable marbling and a richer steak than grass fed. MB7-8 changes the eating experience: a softer bite, a longer finish, and a mouthfeel that coats the palate. The higher the score, the smaller the portion needs to be.\u003c\/p\u003e\u003ch3\u003eDo I need oil to cook Wagyu?\u003c\/h3\u003e\u003cp\u003eNo. At MB7-8 the steak releases its own fat within seconds of hitting a hot dry pan. Adding oil only dilutes what is already there and makes the pan harder to control. Use a heavy pan, get it properly hot, and season with salt only.\u003c\/p\u003e\u003ch3\u003eWhat internal temperature should I cook Wagyu to?\u003c\/h3\u003e\u003cp\u003ePull it at 52°C for medium rare and rest 8 to 10 minutes. Do not take it past medium. Above 60°C the intramuscular fat renders out completely, which removes the exact quality you paid for and leaves the steak dry.\u003c\/p\u003e\u003ch3\u003eDoes freezing affect Wagyu quality?\u003c\/h3\u003e\u003cp\u003eNot when it is snap frozen commercially. Fast freezing forms small ice crystals that leave the muscle and fat structure intact. Slow freezing in a domestic freezer is what causes drip loss. Thaw in the fridge over 24 to 48 hours and do not refreeze once fully thawed.\u003c\/p\u003e\u003ch3\u003eDo you deliver frozen beef Australia wide?\u003c\/h3\u003e\u003cp\u003eYes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival, or portion it while part thawed.\u003c\/p\u003e\u003ch3\u003eWhy is this cheaper than Wagyu at a butcher?\u003c\/h3\u003e\u003cp\u003eYou are buying a whole 7.50kg primal of frozen clearance stock rather than a single steak over a counter. Wagyu scotch at this marble score typically retails well above $119\/kg once portioned and marked up. At $83\/kg the whole piece comes to $622.\u003c\/p\u003e","brand":"Shimo","offers":[{"title":"7.50 KG (FROZEN, 1 Piece) - $83\/kg","offer_id":47316092092470,"sku":null,"price":622.0,"currency_code":"AUD","in_stock":true}]},{"product_id":"frozen-rib-tomahawk-from-71-kg-grain-fed-wagyu-mb9-shimo","title":"Tomahawk Rib (FROZEN) From $71\/kg - Grain-Fed Wagyu MB9+ - Shimo","description":"\u003cp\u003eShimo frozen Wagyu tomahawk is a bone in rib eye graded MB9+, sold as 2.70kg across 2 frenched pieces, from $71\/kg. This is clearance stock, snap frozen at peak freshness and priced around 30% below the fresh rate. Two steaks, roughly 1.35kg each, built as a centrepiece for a table of four to six. Ships frozen Australia wide.\u003c\/p\u003e\u003ch2\u003eWhy Choose This Cut\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarble score 9 and above:\u003c\/strong\u003e the top of the Shimo range, with marbling dense enough to read clearly across the eye and through the cap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBone in and frenched:\u003c\/strong\u003e oven prepared with the rib bone cleaned back, so it arrives ready to cook and ready to serve.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo pieces only:\u003c\/strong\u003e 2.70kg total, and once these two sell this pricing is finished.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLong fed grain ration:\u003c\/strong\u003e even marbling across the primal rather than heavy fat pockets in isolated spots.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeeds four to six:\u003c\/strong\u003e a genuine centrepiece rather than a weeknight steak.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$71\/kg instead of $102\/kg:\u003c\/strong\u003e MB9+ on the bone at a rate that does not come up often.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSourced With Care\u003c\/h2\u003e\u003cp\u003eShimo runs a Wagyu program built around consistency rather than spectacle. Cattle are long fed on a controlled grain ration, which produces even marbling distribution across the primal instead of concentrated pockets of fat.\u003c\/p\u003e\u003cp\u003eAt MB9+ this is the top of the Shimo range. The marbling reads clearly across the eye and right through the spinalis cap, and the fat renders low and fast once heat is applied.\u003c\/p\u003e\u003ch2\u003eWhy MB9+ Marbling Matters\u003c\/h2\u003e\u003cp\u003eMarble score 9 and above puts this cut in the same conversation as fullblood Wagyu. The intramuscular fat is fine grained and low melting, so it liquefies during cooking and bastes the meat from the inside rather than dripping away.\u003c\/p\u003e\u003cp\u003eThe practical effect is that a tomahawk at this grade needs almost no intervention. No marinade, no butter basting, no added fat in the pan. Get the heat management right and the beef does the rest of the work itself.\u003c\/p\u003e\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\u003cp\u003eEach piece is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.\u003c\/p\u003e\u003cp\u003eKeep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours before cooking. Once thawed, use within 3 to 5 days and do not refreeze.\u003c\/p\u003e\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\u003cp\u003eWe curate Wagyu that earns its price. Shimo MB9+ delivers genuine marbling with the consistency that makes it reliable rather than just impressive. Both pieces are professionally handled, transparently sourced and cold chain shipped. There are two, and that is the entire stock.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e2.70kg total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePieces\u003c\/td\u003e\n\u003ctd\u003e2 tomahawk steaks, approximately 1.35kg each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eTomahawk (bone in rib eye)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eGrain fed Wagyu cross\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eMarble score 9 and above (MB9+)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeeding\u003c\/td\u003e\n\u003ctd\u003eLong fed grain ration\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eOven prepared, bone frenched\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, freezer safe cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStock status\u003c\/td\u003e\n\u003ctd\u003eFrozen clearance, two pieces only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eMinus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e12 months frozen, 3 to 5 days once thawed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking and Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eThe bone adds a savoury depth that a boneless rib eye does not have, and at MB9+ the fat brings a clean sweetness on top of it. The texture gives way rather than chews, particularly through the spinalis cap.\u003c\/p\u003e\u003cp\u003eKeep the sides simple. Salt, pepper, maybe a horseradish cream. Anything more elaborate is competing with a steak that does not need the help.\u003c\/p\u003e\u003ch3\u003eHow to Cook a Wagyu Tomahawk\u003c\/h3\u003e\u003ch4\u003eReverse Sear\u003c\/h4\u003e\u003cp\u003eThaw in the fridge over 24 to 48 hours. Salt generously an hour ahead and leave it uncovered in the fridge to dry the surface. Start in a low oven or on the cool side of the BBQ at 110°C to 120°C until the internal temperature reaches 45°C, then sear hard over direct heat for 60 to 90 seconds per side. Pull at 52°C and rest a full 10 minutes.\u003c\/p\u003e\u003ch4\u003eCarving and Serving\u003c\/h4\u003e\u003cp\u003eCarve the meat off the bone in one piece, then slice across the grain into 1cm strips. Cut the spinalis cap away first and share it out, since it is the best eating on the steak. Serve the bone to whoever earned it.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eDo not try to cook a tomahawk this thick entirely in a pan. The outside burns well before the centre is warm. The bone slows heat transfer through the thick end, which widens your window but only if you start low and finish hot.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBBQ centrepieces:\u003c\/strong\u003e the steak everyone photographs before it gets carved.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFather's Day and birthdays:\u003c\/strong\u003e a meal built around one piece of beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReverse sear cooks:\u003c\/strong\u003e thick enough to reward proper heat management.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWagyu on the bone:\u003c\/strong\u003e MB9+ marbling with the depth only bone in cooking adds.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eWhat is a tomahawk steak?\u003c\/h3\u003e\u003cp\u003eA tomahawk is a rib eye cut with the full rib bone left attached and cleaned back, or frenched. It is the same muscle group as a scotch fillet, so the eating quality comes from the marbling rather than the bone. The bone does slow heat transfer through the thick end, which widens the window between rare and overdone.\u003c\/p\u003e\u003ch3\u003eHow many people does a 2.70kg tomahawk order feed?\u003c\/h3\u003e\u003cp\u003eFour to six people across the two pieces. Each steak is roughly 1.35kg including the bone, so figure on 400g to 500g of actual meat per steak once carved. At MB9+ the richness means most people eat less than they plan to.\u003c\/p\u003e\u003ch3\u003eWhat is the best way to cook a thick tomahawk?\u003c\/h3\u003e\u003cp\u003eReverse sear. Start it at 110°C to 120°C in a low oven or on the cool side of a BBQ until the internal temperature hits 45°C, then sear over direct heat for 60 to 90 seconds per side. Pull at 52°C and rest 10 minutes. Cooking it entirely in a pan burns the crust before the centre warms.\u003c\/p\u003e\u003ch3\u003eWhat does MB9+ marbling mean?\u003c\/h3\u003e\u003cp\u003eMarble score grades intramuscular fat on the Australian scale from 0 to 9+. MB9+ is the top band, where the fat is fine grained, low melting and dispersed evenly through the muscle. It renders during cooking and bastes the meat internally, which is why Wagyu at this grade needs no added oil or butter.\u003c\/p\u003e\u003ch3\u003eWhich part of a tomahawk is the best eating?\u003c\/h3\u003e\u003cp\u003eThe spinalis cap, the crescent shaped muscle wrapping the outside of the eye. It carries more marbling than any other part of the steak and eats softer. Cut it away before carving the rest and share it out first, otherwise whoever gets that end of the steak wins by accident.\u003c\/p\u003e\u003ch3\u003eDo I need to add oil or butter when cooking Wagyu?\u003c\/h3\u003e\u003cp\u003eNo. At MB9+ the steak releases its own fat within seconds of hitting the heat. Adding oil or basting with butter only dilutes what is already there. Season with salt, use a dry hot surface, and let the marbling do the work.\u003c\/p\u003e\u003ch3\u003eDo you deliver frozen beef Australia wide?\u003c\/h3\u003e\u003cp\u003eYes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival, or to the fridge if you plan to cook within a few days.\u003c\/p\u003e\u003ch3\u003eWhy is this Wagyu tomahawk discounted?\u003c\/h3\u003e\u003cp\u003eIt is frozen clearance stock rather than fresh rotation. The same Shimo MB9+ tomahawk from our core range, snap frozen at peak freshness and priced at $71\/kg instead of $102\/kg to clear freezer space. There are two pieces in total, so the price ends when they sell.\u003c\/p\u003e","brand":"Shimo","offers":[{"title":"2.70 KG (FROZEN, 2 Pieces) - $71\/kg","offer_id":47316094353462,"sku":null,"price":191.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260107_164114_7d22fd96-233e-4c84-8f90-86f750f6dc34.jpg?v=1787320535"},{"product_id":"frozen-rump-from-18-kg-grain-fed-beef-bindaree-butchery","title":"FROZEN Rump From $18\/kg - Grain-Fed Beef - Bindaree Butchery","description":"\u003cp\u003eBindaree frozen beef rump gives you 14.67kg of grain finished whole rump primal across 3 trimmed pieces, from $18\/kg. This is clearance stock, snap frozen at peak freshness and priced around 30% below the fresh rate. Seam it out and cook each muscle properly, or cut straight steaks and fill a freezer for a month. Ships frozen Australia wide.\u003c\/p\u003e\u003ch2\u003eWhy Choose This Cut\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole primals, not portioned steaks:\u003c\/strong\u003e 3 trimmed rumps, so you control the thickness and the grain direction on every steak.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrain finished:\u003c\/strong\u003e a rounder, slightly sweeter flavour than straight grass fed, with enough fat through the muscle to survive high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAround 45 to 55 steaks:\u003c\/strong\u003e 14.67kg for $264 works out near $5 a steak.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncludes the rump cap:\u003c\/strong\u003e the picanha sits on top under the fat layer, and it is the best eating on the piece.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProperly butchered, not offcuts:\u003c\/strong\u003e the same trimmed primal you would pay considerably more for at a butcher counter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$18\/kg instead of $27\/kg:\u003c\/strong\u003e the cheapest way to put real beef on the table every week.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSourced With Care\u003c\/h2\u003e\u003cp\u003eBindaree Butchery is one of Australia's larger integrated beef operations, and that scale is exactly why the pricing works. Volume means consistency in trim, weight and grading, and it means a genuinely low rate can be passed through without cutting corners on the product.\u003c\/p\u003e\u003cp\u003eThis is not offcut beef. It is a properly trimmed whole rump primal from a grain finished animal, snap frozen at peak freshness rather than frozen because it was running out of shelf life.\u003c\/p\u003e\u003ch2\u003eWhy Grain Finished Rump Matters\u003c\/h2\u003e\u003cp\u003eRump sits between the sirloin and the round, so it works harder than a fillet and less than a shin. That middle position is what gives it its character: firmer than a scotch fillet, far more flavoursome than an eye fillet, and forgiving enough to cook several different ways without ruining it.\u003c\/p\u003e\u003cp\u003eGrain finishing adds the fat that makes the difference on high heat. A purely grass fed rump can dry out under a hard sear, while a grain finished one holds moisture long enough to build a proper crust.\u003c\/p\u003e\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\u003cp\u003eEach piece is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.\u003c\/p\u003e\u003cp\u003eKeep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours before cooking. Once thawed, use within 3 to 5 days and do not refreeze.\u003c\/p\u003e\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\u003cp\u003eWe stock across the full range, not just the top end. Bindaree gives our customers a properly butchered, consistently graded cut at a price that makes weekly beef realistic. Every piece is professionally handled, transparently sourced and cold chain shipped. Stock is limited to what is in the freezer.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e14.67kg total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePieces\u003c\/td\u003e\n\u003ctd\u003e3 whole rump primals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eWhole Rump\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eGrain fed beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeeding\u003c\/td\u003e\n\u003ctd\u003eGrain finished\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eWhole rump primal, trimmed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, freezer safe cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStock status\u003c\/td\u003e\n\u003ctd\u003eFrozen clearance, limited quantities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eMinus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e12 months frozen, 3 to 5 days once thawed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking and Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eGrain finishing gives this rump a rounder, slightly sweeter flavour than a straight grass fed equivalent, with enough fat running through the muscle to keep it juicy over high heat. The texture is firm without being tough, provided you slice it correctly.\u003c\/p\u003e\u003cp\u003eIt takes marinades and rubs well, which lean premium cuts do not. Chimichurri, a garlic and rosemary rub, or a soy and ginger marinade all work here rather than getting in the way.\u003c\/p\u003e\u003ch3\u003eHow to Cook Whole Beef Rump\u003c\/h3\u003e\u003ch4\u003eFor Steaks\u003c\/h4\u003e\u003cp\u003eThaw in the fridge over 24 to 48 hours and bring to room temperature. Cut 2.5cm steaks and always across the grain. Salt 30 minutes ahead, sear hard over high heat for around three minutes per side, pull at 52°C for medium rare and rest at least 5 minutes. Rump firms up quickly if you overcook it, so stop earlier than you think.\u003c\/p\u003e\u003ch4\u003eFor a Whole Roast\u003c\/h4\u003e\u003cp\u003eTie the primal so it holds an even shape, sear all sides, then roast at 180°C for around 25 minutes per kilogram. Pull at 55°C and rest 15 minutes before carving across the grain.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eSeparate the tri tip section and cook it on its own over indirect heat, Santa Maria style. It has its own grain direction and eats far better treated as a standalone cut than as part of a whole rump roast.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeekly family meals:\u003c\/strong\u003e beef on the table without premium pricing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeal prep:\u003c\/strong\u003e portion, vacuum seal and freeze in single meal sizes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBBQ steaks:\u003c\/strong\u003e holds up to hard heat better than most cuts at this price.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir fry and sandwich steaks:\u003c\/strong\u003e the trimmings and tail sections are ideal for fast cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eWhat muscles are in a whole beef rump?\u003c\/h3\u003e\u003cp\u003eA whole rump contains several distinct muscles running in different directions. The rump cap, or picanha, sits on top under the fat layer and is the most prized section. Beneath it the eye of rump, the tri tip and the D rump each have their own grain. Buying it whole lets you seam them out and treat each one properly.\u003c\/p\u003e\u003ch3\u003eWhy does rump sometimes come out tough?\u003c\/h3\u003e\u003cp\u003eAlmost always because it was sliced with the grain rather than across it. A whole rump has muscles running in different directions, so cutting straight through all of them guarantees at least some tough steaks. Seam the muscles apart first, then slice each one across its own grain.\u003c\/p\u003e\u003ch3\u003eHow many steaks will I get from 14.67kg of rump?\u003c\/h3\u003e\u003cp\u003eAround 45 to 55 steaks at 2.5cm thick, across three primals. Most buyers seam out the rump caps and cook those separately, cut the eye of rump into steaks, and reserve the tri tip for a roast. At $264 for the lot that is roughly $5 per steak.\u003c\/p\u003e\u003ch3\u003eIs rump good for slow cooking?\u003c\/h3\u003e\u003cp\u003eThe eye of rump can be slow roasted, but rump is better suited to fast, hot cooking than to braising. It has less connective tissue than chuck or brisket, so a long cook dries it out rather than breaking it down. Sear it hard and pull it early instead.\u003c\/p\u003e\u003ch3\u003eWhat internal temperature should I cook rump to?\u003c\/h3\u003e\u003cp\u003ePull steaks at 52°C for medium rare or 55°C for medium, and a whole roast at 55°C. Rest 5 minutes for steaks and 15 minutes for a roast. Rump tightens noticeably past medium, so a probe thermometer earns its keep on this cut.\u003c\/p\u003e\u003ch3\u003eDoes grain finished beef taste different to grass fed?\u003c\/h3\u003e\u003cp\u003eYes. Grain finishing produces a rounder, slightly sweeter flavour and more intramuscular fat, while grass fed is leaner with a cleaner mineral edge. On a working muscle like rump the extra fat from grain finishing helps, since it buffers the meat against high heat.\u003c\/p\u003e\u003ch3\u003eDo you deliver frozen beef Australia wide?\u003c\/h3\u003e\u003cp\u003eYes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival.\u003c\/p\u003e\u003ch3\u003eWhy is rump this cheap?\u003c\/h3\u003e\u003cp\u003eIt is frozen clearance stock bought as whole primals rather than retail steaks. You are doing the portioning that a butcher would otherwise charge for, and taking 14.67kg in one go. At $18\/kg instead of $27\/kg the box comes to $264 for roughly 50 steaks.\u003c\/p\u003e","brand":"Bindaree","offers":[{"title":"14.67 KG (FROZEN, 3 Pieces) - $18\/kg","offer_id":47316096679990,"sku":null,"price":264.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20251121_164738_5d4b2690-528e-4dc6-a508-677fa003884b.jpg?v=1787320686"},{"product_id":"frozen-short-ribs-from-22-kg-grain-fed-beef-omugi","title":"FROZEN Short Ribs From $22\/kg - Grain-Fed Beef - Omugi","description":"\u003cp\u003eOmugi frozen beef short ribs come as a full box of 22.42kg across 8 bone in racks, from $22\/kg. This is clearance stock, snap frozen at peak freshness and priced around 30% below the fresh full box rate. Barley finished grain fed beef with the meat sitting thick on top of the bone, built for the smoker or a long braise. Ships frozen Australia wide.\u003c\/p\u003e\u003ch2\u003eWhy Choose This Cut\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull box of 8 racks:\u003c\/strong\u003e 22.42kg, enough to run a full smoker load or break across several weekends.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBarley finished:\u003c\/strong\u003e a barley based ration produces firmer, whiter fat and a slightly sweeter profile than corn heavy feed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThick meat over the bone:\u003c\/strong\u003e proper beef short rib, not a pork style rack with meat between the bones.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeeds 20 to 30 people:\u003c\/strong\u003e one purchase covers a party, a catering job, or a month of braises.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$22\/kg instead of $32\/kg:\u003c\/strong\u003e $493 for the box, which is the best value barbecue cut we stock.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSnap frozen at peak freshness:\u003c\/strong\u003e short ribs freeze exceptionally well, since the cook is long and slow either way.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSourced With Care\u003c\/h2\u003e\u003cp\u003eOmugi is the Japanese word for barley, and the program is built around a barley based grain ration rather than the corn heavy feed used across most of the industry. Barley finishing changes the fat: firmer, whiter, and slightly sweeter on the palate.\u003c\/p\u003e\u003cp\u003eOn a cut like short rib, where fat renders down over eight to ten hours and effectively becomes the dish, that fat quality matters far more than it would on a steak you cook in four minutes.\u003c\/p\u003e\u003ch2\u003eWhy Short Ribs Reward Patience\u003c\/h2\u003e\u003cp\u003eShort ribs are full of collagen. Cooked fast, that collagen stays tight and the meat is tough. Cooked slow and long, it breaks down into gelatin and the meat goes from chewy to falling apart.\u003c\/p\u003e\u003cp\u003eThere is no shortcut. The window is roughly 8 to 10 hours at low smoking temperature, or 3 to 4 hours braised. What comes out the other side is a texture no fast cooking cut can produce, which is why short rib holds its place on menus that could easily run something cheaper.\u003c\/p\u003e\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\u003cp\u003eEach rack is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.\u003c\/p\u003e\u003cp\u003eKeep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours before cooking. Once thawed, use within 3 to 5 days and do not refreeze.\u003c\/p\u003e\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\u003cp\u003eWe look for programs that do something specific well. Omugi's barley finishing produces a fat quality that suits long cooking, which is exactly what a short rib needs. Every rack is professionally handled, transparently sourced and cold chain shipped. One full box only, so once it sells this pricing is gone.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e22.42kg total (full box)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePieces\u003c\/td\u003e\n\u003ctd\u003e8 racks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eBeef Short Rib, bone in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eGrain fed beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeeding\u003c\/td\u003e\n\u003ctd\u003eBarley based grain ration, grain finished\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eBone in short rib, cut into racks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, freezer safe cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStock status\u003c\/td\u003e\n\u003ctd\u003eFrozen clearance, one full box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eMinus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e12 months frozen, 3 to 5 days once thawed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking and Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eShort rib is one of the most intensely beefy cuts on the animal, and the barley finished fat brings a clean sweetness that balances the depth rather than adding to it.\u003c\/p\u003e\u003cp\u003eServe it with something sharp to cut through. Pickles, a vinegar slaw, kimchi or a hard mustard all work. Korean galbi preparations exist for exactly this reason, and a tannic red holds up better than a soft one.\u003c\/p\u003e\u003ch3\u003eHow to Cook Beef Short Ribs\u003c\/h3\u003e\u003ch4\u003eFor Smoking\u003c\/h4\u003e\u003cp\u003eThaw in the fridge over 24 to 48 hours. Trim the hard fat cap back to about 5mm, leave the membrane on the bone side, and season heavily with salt and coarse pepper only. Smoke at 120°C until the internal temperature reaches 96°C to 98°C, usually 8 to 10 hours. Rest wrapped for a full hour before serving.\u003c\/p\u003e\u003ch4\u003eFor Braising\u003c\/h4\u003e\u003cp\u003eSear the pieces hard on all sides, then cook covered in stock and red wine at 160°C for 3 to 4 hours. It is ready when a fork twists free with no resistance. Chill the braise overnight and skim the fat if you want a cleaner sauce.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eDo not trust time alone. Short ribs are done when they probe like soft butter, not when the clock says so. Two racks from the same box can finish an hour apart depending on thickness.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow and slow barbecue:\u003c\/strong\u003e the cut competition smokers built their reputation on.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKorean galbi and jjim:\u003c\/strong\u003e braises and grills that need collagen to work with.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeeding a crowd:\u003c\/strong\u003e 20 to 30 servings without premium pricing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRestaurant features:\u003c\/strong\u003e a braised beef dish with consistent racks across a service.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eWhat are beef short ribs and where do they come from?\u003c\/h3\u003e\u003cp\u003eBeef short ribs come off the plate and chuck sections, below the rib primal. The meat sits in a thick layer on top of the bone rather than between the bones, which is what separates a beef short rib from a pork style rib rack. That thick meat layer is why they suit long cooking so well.\u003c\/p\u003e\u003ch3\u003eHow long do beef short ribs take to cook?\u003c\/h3\u003e\u003cp\u003eRoughly 8 to 10 hours smoking at 120°C, or 3 to 4 hours braised at 160°C. Both methods aim for an internal temperature of 96°C to 98°C, which is where collagen has fully broken down into gelatin. Anything faster leaves the meat tough regardless of the cut quality.\u003c\/p\u003e\u003ch3\u003eHow many people will a 22.42kg box feed?\u003c\/h3\u003e\u003cp\u003eAround 20 to 30 people, depending on what else is on the table. Eight racks give you enough for a full smoker load in one go, or you can split the box across several cooks. Cryovac sealed racks stay frozen for up to 12 months, so there is no pressure to use it all at once.\u003c\/p\u003e\u003ch3\u003eShould I remove the membrane from beef short ribs?\u003c\/h3\u003e\u003cp\u003eNo. Unlike pork ribs, leave the membrane on the bone side. It holds the meat to the bone through a long cook and stops the rack falling apart on the grate. Trim the hard fat cap on top back to about 5mm instead, so the rub reaches the meat.\u003c\/p\u003e\u003ch3\u003eWhat does barley finished mean?\u003c\/h3\u003e\u003cp\u003eIt means the grain ration was built around barley rather than corn. Barley produces firmer, whiter fat and a slightly sweeter flavour profile in the finished beef. On cuts where fat renders over many hours and becomes part of the eating experience, that difference is noticeable.\u003c\/p\u003e\u003ch3\u003eCan I cook short ribs from frozen?\u003c\/h3\u003e\u003cp\u003eThaw them first. A frozen rack throws out your timings badly and stops the rub adhering to the surface. Move it from the freezer to the fridge 24 to 48 hours ahead, then season once the surface is dry. Planning the thaw is part of planning the cook.\u003c\/p\u003e\u003ch3\u003eDo you deliver frozen beef Australia wide?\u003c\/h3\u003e\u003cp\u003eYes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival.\u003c\/p\u003e\u003ch3\u003eWhy is this cheaper than short ribs at a butcher?\u003c\/h3\u003e\u003cp\u003eYou are buying a full 22.42kg box of frozen clearance stock rather than two racks over a retail counter. Butcher short rib typically sits well above $30\/kg once it has been portioned and marked up. At $22\/kg the whole box comes to $493.\u003c\/p\u003e","brand":"Omugi","offers":[{"title":"22.42 KG (FROZEN, Full Box 8 Pieces) - $22\/kg","offer_id":47316098940982,"sku":null,"price":493.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20251107_163222_ba1c341e-4bb8-4a81-b70b-c791be95c6f5.jpg?v=1787320724"},{"product_id":"frozen-rib-eye-from-140-kg-grain-fed-full-blood-wagyu-ms9-stone-axe","title":"Rib Eye (FROZEN) From $140\/kg - Grain-Fed Full Blood Wagyu MS9+ - Stone Axe","description":"\u003cp\u003eStone Axe frozen rib eye is fullblood Australian Wagyu graded MS9+, sold as 6.77kg across 6 pieces of roughly 1.1kg each, from $140\/kg. This is clearance stock, snap frozen at peak freshness and priced to clear rather than sit. Break each piece down into thick steaks, or portion it small and serve it as its own course. Ships frozen Australia wide.\u003c\/p\u003e\u003ch2\u003eWhy Choose This Cut\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFullblood, not crossbred:\u003c\/strong\u003e 100% Wagyu genetics with no crossbreeding, a materially different animal to the F1 product most retailers sell as Wagyu.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarble score 9 and above:\u003c\/strong\u003e the top of the Australian Wagyu ladder, where fat stops being a feature of the steak and becomes the structure of it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFed over 400 days:\u003c\/strong\u003e the length of feeding is what pushes marbling into the MS9 range, and there is no shortcut to it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e6.77kg across 6 pieces:\u003c\/strong\u003e roughly 1.1kg each, so you set the steak thickness rather than accepting someone else's.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSnap frozen at peak freshness:\u003c\/strong\u003e freezing holds the fat structure intact, which matters more at this marble score than at any other.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$140\/kg on clearance:\u003c\/strong\u003e fullblood MS9+ almost never discounts, so this is worth acting on.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSourced With Care\u003c\/h2\u003e\u003cp\u003eStone Axe runs one of the most respected fullblood Wagyu programs in Australia. Fullblood means 100% Wagyu genetics with no crossbreeding at any point, which separates it from the F1 and crossbred Wagyu that makes up most of the market.\u003c\/p\u003e\u003cp\u003eCattle are long fed on a controlled ration for well over 400 days. That feeding period is what produces MS9 marbling, and it is why fullblood Wagyu carries the price it does. Every carcase is graded before it leaves the plant, so the marble score is measured rather than estimated.\u003c\/p\u003e\u003ch2\u003eWhy Fullblood MS9+ Marbling Matters\u003c\/h2\u003e\u003cp\u003eAt marble score 9 and above the intramuscular fat stops being a feature of the steak and becomes its structure. The fat is monounsaturated and low melting, so it liquefies below body temperature.\u003c\/p\u003e\u003cp\u003eOn the plate that produces a texture unlike any other beef. It does not chew so much as give way, and the richness arrives immediately rather than building. Serve it small. A 150g portion of MS9+ eats larger than a 300g grass fed steak, and most people cannot finish more.\u003c\/p\u003e\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\u003cp\u003eEach piece is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.\u003c\/p\u003e\u003cp\u003eKeep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours. Once thawed, use within 3 to 5 days and do not refreeze.\u003c\/p\u003e\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\u003cp\u003eWe stock fullblood Wagyu because there is a real difference between it and the crossbred product most retailers market under the same word. Stone Axe is the benchmark we measure against. Every piece is professionally handled, transparently sourced and cold chain shipped. Stock is strictly limited to what is in the freezer.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e6.77kg total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePieces\u003c\/td\u003e\n\u003ctd\u003e6 pieces, approximately 1.1kg each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eRib Eye\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eFullblood Wagyu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eMarble score 9 and above (MS9+)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeeding\u003c\/td\u003e\n\u003ctd\u003eLong fed grain ration, 400 days plus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003ePortioned rib eye\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, freezer safe cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStock status\u003c\/td\u003e\n\u003ctd\u003eFrozen clearance, limited quantities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eMinus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e12 months frozen, 3 to 5 days once thawed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking and Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eFullblood MS9+ opens with a distinct sweetness that comes from the fat composition rather than from anything added. The finish is long and coats the palate, which is exactly why the portion size needs to come down.\u003c\/p\u003e\u003cp\u003eServe it with something acidic and sharp. Ponzu, a squeeze of lemon, fresh wasabi or pickled daikon all reset the palate between bites. Heavy sauces are wasted here, and a big red wine will lose the fight. A crisp sake or a high acid white works better than most people expect.\u003c\/p\u003e\u003ch3\u003eHow to Cook Fullblood Wagyu Rib Eye\u003c\/h3\u003e\u003ch4\u003ePortioning\u003c\/h4\u003e\u003cp\u003eEach 1.1kg piece is too much for one plate at this marble score. Cut steaks 2cm to 2.5cm thick and plan on 100g to 150g per person, or slice thin for a hot plate or shabu style service. Trim the spinalis cap off and cook it separately if you want to see what fullblood Wagyu is actually capable of.\u003c\/p\u003e\u003ch4\u003eIn a Cast Iron Pan\u003c\/h4\u003e\u003cp\u003eUse a dry cast iron pan on high heat with no oil at all. The steak provides its own fat within seconds. Sear 60 to 90 seconds per side and no more, pull at 50°C to 52°C and rest 5 minutes. Season with salt after cooking rather than before, then slice thin against the grain and serve while the fat is still liquid.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eDo not bring MS9+ Wagyu fully to room temperature. The fat starts rendering before it reaches the pan, and you lose it to the bench instead of the plate. Cook it colder than you would grass fed beef.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpecial occasion cooking:\u003c\/strong\u003e the kind of meal where the beef is the entire event.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChefs and restaurants:\u003c\/strong\u003e a Wagyu feature with a graded marble score you can put on the menu.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting menus:\u003c\/strong\u003e small format service where richness does the work.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGifting:\u003c\/strong\u003e for someone who will actually appreciate the difference between fullblood and F1.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eWhat does fullblood Wagyu mean?\u003c\/h3\u003e\u003cp\u003eFullblood Wagyu is 100% Wagyu genetics with no crossbreeding in the line. Most beef sold as Wagyu in Australia is F1 or crossbred, meaning Wagyu bred to Angus or another breed. Fullblood animals marble more heavily and more finely, which is why they take longer to raise and cost considerably more.\u003c\/p\u003e\u003ch3\u003eWhat is marble score 9 and above?\u003c\/h3\u003e\u003cp\u003eMarble score grades intramuscular fat on the Australian scale, which runs from 0 to 9+. MS9+ is the top band, where fat is dispersed so finely through the muscle that the meat reads more pink than red. At that level the fat melts near room temperature and bastes the beef from the inside as it cooks.\u003c\/p\u003e\u003ch3\u003eHow many servings will 6.77kg of MS9+ Wagyu give me?\u003c\/h3\u003e\u003cp\u003eAround 45 to 65 servings at 100g to 150g per person, which is the right portion size at this marble score. Six pieces of roughly 1.1kg each are meant to be broken down rather than cooked whole. Richness means people eat less of it than they expect to.\u003c\/p\u003e\u003ch3\u003eHow do I cook Wagyu at this marble score?\u003c\/h3\u003e\u003cp\u003eHot and fast, in a dry pan with no added oil. Sear 60 to 90 seconds per side, pull at 50°C to 52°C and rest 5 minutes. The single most common mistake is treating it like a normal steak and cooking it too long. Past medium rare the marbling renders out and you are left with an expensive disappointment.\u003c\/p\u003e\u003ch3\u003eShould I bring Wagyu to room temperature before cooking?\u003c\/h3\u003e\u003cp\u003eNo. Unlike leaner beef, MS9+ Wagyu should go into the pan cold from the fridge. The fat is low melting, so sitting on the bench starts the render before any heat is applied and you lose fat that should have stayed in the meat.\u003c\/p\u003e\u003ch3\u003eDoes freezing hurt Wagyu?\u003c\/h3\u003e\u003cp\u003eNot when it is snap frozen commercially. Fast freezing forms small ice crystals that leave the muscle and fat structure intact, and at high marble scores freezing arguably protects the fat better than extended chilling does. Thaw slowly in the fridge over 24 to 48 hours and never refreeze.\u003c\/p\u003e\u003ch3\u003eDo you deliver frozen beef Australia wide?\u003c\/h3\u003e\u003cp\u003eYes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival, or to the fridge if you plan to cook within a few days.\u003c\/p\u003e\u003ch3\u003eWhy is fullblood Wagyu this price?\u003c\/h3\u003e\u003cp\u003eFullblood cattle are fed for more than 400 days against roughly 100 to 150 days for standard grain fed beef, and the genetics carry a premium before the animal is even on feed. At $140\/kg this is clearance pricing on stock that normally sits well above it, which is why quantities are limited.\u003c\/p\u003e","brand":"Stone Axe","offers":[{"title":"6.77 KG (FROZEN, 6 Pieces) - $140\/kg","offer_id":47316168933430,"sku":null,"price":947.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20250701_195657_4617386c-f21a-4fb6-b69c-699b96b0f756.jpg?v=1787320450"},{"product_id":"frozen-rib-eye-from-30-kg-100-grass-fed-beef-mb3-roam","title":"FROZEN Rib Eye From $30\/kg - 100% Grass-Fed Beef MB3 - ROAM","description":"\u003cp\u003eROAM frozen rib eye gives you 13.08kg of 100% grass fed beef at marble score 3, already cut into 34 portions of roughly 385g each, from $30\/kg. This is clearance stock, snap frozen at peak freshness and priced to move. There is no butchery work at your end, so you pull out one steak or ten, thaw, and cook. Ships frozen Australia wide.\u003c\/p\u003e\u003ch2\u003eWhy Choose This Cut\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e34 pre-cut portions:\u003c\/strong\u003e roughly 385g each, so you take out exactly what you need and leave the rest frozen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarble score 3 on grass:\u003c\/strong\u003e uncommon on a pasture fed animal, and enough marbling to stay juicy over high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% grass fed:\u003c\/strong\u003e clean, mineral driven beef flavour rather than the sweetness of a long grain ration.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvery portion carries the cap:\u003c\/strong\u003e cut from 2 to 3 rib sections, so each piece has the eye muscle plus the spinalis.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e13.08kg for $392:\u003c\/strong\u003e around $11.50 a steak for a cut that usually sits well above that.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSnap frozen at peak freshness:\u003c\/strong\u003e portioned stock suits freezing, because you never thaw more than you cook.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSourced With Care\u003c\/h2\u003e\u003cp\u003eROAM is a grass fed program built for consistency at a workable price. Cattle finish on pasture rather than in a feedlot, and the beef is portioned rather than sold as whole primals, which is what keeps the rate this low.\u003c\/p\u003e\u003cp\u003eMarble score 3 on a grass fed animal is not a given. Most pasture finished beef sits at MB1 or MB2, because grass does not lay down intramuscular fat the way a long grain ration does. Reaching MB3 takes good genetics, good country, and enough time on feed.\u003c\/p\u003e\u003ch2\u003eWhy Grass Fed MB3 Matters\u003c\/h2\u003e\u003cp\u003eMB3 is the practical sweet spot for a rib eye. There is enough marbling to read through the eye and enough to buffer you if you leave it on the heat 30 seconds too long, without so much fat that the beef flavour gets buried under richness.\u003c\/p\u003e\u003cp\u003eOn this cut it matters more than most. Rib eye already carries the spinalis cap, naturally the fattiest muscle on the animal. MB3 through the eye plus a well marbled cap gives you two distinct textures on the same plate.\u003c\/p\u003e\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\u003cp\u003eEach portion is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.\u003c\/p\u003e\u003cp\u003eKeep it at minus 18°C and it holds for up to 12 months. Thaw individual portions in the fridge over 12 to 24 hours. Once thawed, use within 3 to 5 days and do not refreeze.\u003c\/p\u003e\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\u003cp\u003eWe stock across the full range, not just the top end. ROAM covers the gap between commodity supermarket beef and premium Wagyu, and it does it honestly. Every portion is professionally handled, transparently sourced and cold chain shipped. Stock is limited to what is in the freezer.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e13.08kg total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePieces\u003c\/td\u003e\n\u003ctd\u003e34 portions, approximately 385g each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eRib Eye\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eGrass fed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eMarble score 3 (MB3)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeeding\u003c\/td\u003e\n\u003ctd\u003e100% grass fed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eCut from 2 to 3 rib sections, portioned\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, freezer safe cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStock status\u003c\/td\u003e\n\u003ctd\u003eFrozen clearance, limited quantities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eMinus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e12 months frozen, 3 to 5 days once thawed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking and Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eROAM has the mineral, faintly grassy character that good pasture raised beef should have, with the MB3 marbling rounding off the edges. The bite is firmer than a grain fed rib eye and the finish is cleaner.\u003c\/p\u003e\u003cp\u003eIt stands up to a hard char and to bold seasoning. Chimichurri, a coarse pepper crust, or salt and a squeeze of lemon all work without overwhelming it.\u003c\/p\u003e\u003ch3\u003eHow to Cook Grass Fed Rib Eye\u003c\/h3\u003e\u003ch4\u003eIn the Pan\u003c\/h4\u003e\u003cp\u003eThaw in the fridge over 12 to 24 hours, then bring to room temperature. Pat the surface completely dry, which matters more with grass fed because there is less fat to render out and help the crust form. Sear in a hot pan with tallow or ghee for two to three minutes per side, baste with butter for the last minute, pull at 52°C and rest 5 minutes.\u003c\/p\u003e\u003ch4\u003eOn the BBQ\u003c\/h4\u003e\u003cp\u003eGet the grill properly hot before the steak goes on. Cook two to three minutes per side over direct heat, turning once, then move to the cooler side if the centre needs another minute. Rest on a warm plate, not in foil, so the crust stays crisp.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eGrass fed beef cooks faster than grain fed, because less fat means less thermal buffer. Pull it earlier than you think. Past medium a grass fed rib eye goes tough and there is no recovering it.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeeknight steaks:\u003c\/strong\u003e single portions straight out of the freezer, no butchery required.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeal prep:\u003c\/strong\u003e consistent 385g portions make macro counting straightforward.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeeding a household:\u003c\/strong\u003e rib eye at a rate that makes it a weekly cut rather than a monthly one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBBQ for a crowd:\u003c\/strong\u003e 10 or 20 portions at the same size, so everything comes off the grill together.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eWhat is rib eye and how is it different from scotch fillet?\u003c\/h3\u003e\u003cp\u003eThey are the same muscle. Rib eye, scotch fillet and cube roll all come from the rib primal, and the naming depends on whether the piece is boneless, bone in or still a whole primal. These portions are cut from 2 to 3 rib sections, so each one carries the eye muscle plus the spinalis cap.\u003c\/p\u003e\u003ch3\u003eWhat does marble score 3 mean?\u003c\/h3\u003e\u003cp\u003eMarble score measures intramuscular fat on a scale running from 0 upward. MB3 sits in the middle: clearly visible marbling through the eye, enough to keep the steak juicy over high heat, but well short of Wagyu levels. On a grass fed animal MB3 is above average, since most pasture finished beef grades MB1 or MB2.\u003c\/p\u003e\u003ch3\u003eHow many steaks are in this box and how big are they?\u003c\/h3\u003e\u003cp\u003e34 portions across 13.08kg, which averages roughly 385g each. That is a generous single serve or a shared steak for two with sides. Portions are cut from the same primals, so sizes are consistent enough to cook together on one grill.\u003c\/p\u003e\u003ch3\u003eShould I thaw these before cooking?\u003c\/h3\u003e\u003cp\u003eYes. Thaw in the fridge over 12 to 24 hours in the cryovac, then bring to room temperature and pat dry. Cooking a 385g rib eye from frozen leaves you with a grey band around a cold centre. The overnight thaw is the difference between a good steak and an average one.\u003c\/p\u003e\u003ch3\u003eDoes grass fed rib eye cook differently to grain fed?\u003c\/h3\u003e\u003cp\u003eYes. Grass fed has less intramuscular fat, so it heats through faster and has a narrower window between medium rare and overdone. Dry the surface properly before searing, add fat to the pan rather than relying on the steak, and pull it 2°C to 3°C earlier than you would a grain fed cut.\u003c\/p\u003e\u003ch3\u003eWhat internal temperature should I cook rib eye to?\u003c\/h3\u003e\u003cp\u003ePull it at 52°C for medium rare or 55°C for medium, then rest 5 minutes. Carryover cooking adds another 2°C to 3°C while it rests, so taking it off early is deliberate rather than cautious. A probe thermometer is worth the money on lean beef.\u003c\/p\u003e\u003ch3\u003eDo you deliver frozen beef Australia wide?\u003c\/h3\u003e\u003cp\u003eYes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival, or to the fridge if you plan to cook within a few days.\u003c\/p\u003e\u003ch3\u003eWhy is rib eye this cheap?\u003c\/h3\u003e\u003cp\u003eTwo reasons. It is frozen clearance stock rather than fresh rotation, and you are buying 13.08kg in one go rather than a single steak through a retail counter. At $30\/kg the maths comes out around $11.50 per 385g portion, for beef that carries genuine MB3 marbling.\u003c\/p\u003e","brand":"ROAM","offers":[{"title":"13.08 KG (FROZEN, 34 Pieces) - $30\/kg","offer_id":47316171587638,"sku":null,"price":392.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"frozen-eye-fillet-tenderloin-from-69-kg-100-grass-fed-amp-finished-beef-cape-grim","title":"Eye Fillet (Tenderloin) (FROZEN) From $69\/kg - 100% Grass-Fed \u0026 Finished Beef - Cape Grim","description":"\u003cp\u003eCape Grim frozen eye fillet gives you 10.80kg of 100% grass fed and finished Tasmanian tenderloin across 5 whole pieces, from $69\/kg. This is clearance stock, so it is the same MSA graded eye fillet we sell fresh, snap frozen at peak freshness and priced around 30% below the fresh rate. Portion the centre into medallions, roast the head end whole, and keep the rest in the freezer. Ships frozen Australia wide.\u003c\/p\u003e\u003ch2\u003eWhy Choose This Cut\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e10.80kg across 5 whole fillets:\u003c\/strong\u003e roughly 40 to 50 steaks from a single order.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% grass fed and finished:\u003c\/strong\u003e Cape Grim cattle graze Tasmanian pasture year round with no grain supplementation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMSA graded:\u003c\/strong\u003e eating quality independently verified rather than claimed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo added hormones or antibiotics:\u003c\/strong\u003e clean production from one of the tightest grass fed programs in the country.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSnap frozen at peak freshness:\u003c\/strong\u003e frozen at its best, not frozen because it was about to turn.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$69\/kg instead of $99\/kg:\u003c\/strong\u003e eye fillet rarely discounts, which is what makes this worth acting on.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSourced With Care\u003c\/h2\u003e\u003cp\u003eCape Grim cattle are raised in Tasmania's far north west, a region known for clean air, high rainfall and pasture driven farming. The cattle roam open paddocks year round and feed naturally, with no grain finishing stage at any point.\u003c\/p\u003e\u003cp\u003eNo added hormones, no antibiotics, no chemical intervention. Every carcase is graded under the MSA system, so the eating quality you are buying has been assessed independently rather than described by a marketing team.\u003c\/p\u003e\u003ch2\u003eWhy Grass Fed Eye Fillet Is Different\u003c\/h2\u003e\u003cp\u003eGrass fed eye fillet is leaner than the grain fed equivalent, with a cleaner mineral flavour and a firmer bite. It is not trying to be Wagyu and it should not be cooked like it.\u003c\/p\u003e\u003cp\u003eWhat you get instead is a beef flavour that holds up to sauce and seasoning rather than being flattened by it. This is the fillet for a steak Diane, a beef Wellington, or a peppercorn sauce, where the meat needs to stand up to what is around it.\u003c\/p\u003e\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\u003cp\u003eEach piece is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.\u003c\/p\u003e\u003cp\u003eKeep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours before cooking. Once thawed, use within 3 to 5 days and do not refreeze.\u003c\/p\u003e\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\u003cp\u003eClearance pricing here is about stock rotation, not quality. This is core range Cape Grim eye fillet, hand checked, cold chain shipped and fully traceable. Stock is limited to what is in the freezer, so add it to your cart while it is listed.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e10.80kg total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePieces\u003c\/td\u003e\n\u003ctd\u003e5 whole eye fillets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eEye Fillet (Tenderloin)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eGrass fed Angus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eMSA graded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeeding\u003c\/td\u003e\n\u003ctd\u003e100% grass fed and finished\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eWhole eye fillet, trimmed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, freezer safe cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia (Tasmania)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStock status\u003c\/td\u003e\n\u003ctd\u003eFrozen clearance, limited quantities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eMinus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e12 months frozen, 3 to 5 days once thawed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eCooking and Flavour\u003c\/h2\u003e\u003ch3\u003eFlavour and Texture\u003c\/h3\u003e\u003cp\u003eCape Grim eye fillet has a clean pasture character with a subtle mineral edge that comes from Tasmanian soil and rainfall. The texture is soft and fine grained without tipping into mush.\u003c\/p\u003e\u003cp\u003eIt pairs best with fat you add yourself. Butter, bearnaise, bone marrow or a red wine jus all work, because the cut is lean enough to carry them without becoming heavy.\u003c\/p\u003e\u003ch3\u003eHow to Cook a Whole Eye Fillet\u003c\/h3\u003e\u003ch4\u003eFor Medallions\u003c\/h4\u003e\u003cp\u003eThaw in the fridge over 24 to 48 hours, then bring to room temperature. Cut the even centre section into medallions 4cm to 5cm thick so there is enough mass to build a crust without cooking the middle through. Sear in a hot pan with tallow or ghee for two to three minutes per side, baste with butter and thyme for the last minute, pull at 52°C and rest 5 minutes.\u003c\/p\u003e\u003ch4\u003eFor a Whole Roast\u003c\/h4\u003e\u003cp\u003eTie the fillet evenly so it cooks at the same rate end to end. Sear all sides, then roast at 200°C for around 20 minutes per kilogram. Pull at 52°C and rest for 15 minutes before carving.\u003c\/p\u003e\u003ch4\u003ePro Tip\u003c\/h4\u003e\u003cp\u003eA whole fillet has three sections. Portion the even centre into steaks, roast the thick head end whole, and dice or stir fry the tapered tail. Nothing has to be wasted.\u003c\/p\u003e\u003ch3\u003ePerfect For\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRestaurants and caterers:\u003c\/strong\u003e consistent medallions portioned to order.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeef Wellington:\u003c\/strong\u003e whole fillet preparations that need an even centre cut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDinner parties:\u003c\/strong\u003e the most tender cut on the animal, cooked to a number.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezer stocking:\u003c\/strong\u003e already frozen, so portion and return what you do not need.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eWhat is eye fillet and is it the same as tenderloin?\u003c\/h3\u003e\u003cp\u003eYes. Eye fillet, tenderloin and filet mignon all describe the same muscle, which runs along the spine and does almost no work. That is why it is the most tender cut on the animal and also the leanest. Filet mignon usually refers to portioned steaks cut from the centre section.\u003c\/p\u003e\u003ch3\u003eHow many steaks will I get from 10.80kg of eye fillet?\u003c\/h3\u003e\u003cp\u003eAround 40 to 50 steaks. Five whole fillets cut into 4cm to 5cm medallions yield roughly 8 to 10 usable steaks each, plus the head and tail sections. Most buyers portion the centres for steaks, roast the heads whole and use the tails for stir fry.\u003c\/p\u003e\u003ch3\u003eDoes freezing damage eye fillet?\u003c\/h3\u003e\u003cp\u003eNot when it is snap frozen. Fast freezing forms small ice crystals that do minimal damage to the muscle structure, so the beef holds its texture and moisture. Slow freezing in a domestic freezer causes the drip loss people associate with frozen meat. This stock was frozen commercially at peak freshness.\u003c\/p\u003e\u003ch3\u003eHow do I thaw frozen eye fillet properly?\u003c\/h3\u003e\u003cp\u003eMove it from the freezer to the fridge and leave it 24 to 48 hours in its cryovac. Never thaw at room temperature or under hot water, since both damage texture and raise food safety risk. Once thawed, pat the surface completely dry before cooking so it sears rather than steams.\u003c\/p\u003e\u003ch3\u003eIs grass fed eye fillet better than grain fed?\u003c\/h3\u003e\u003cp\u003eIt is different rather than better. Grass fed is leaner with a cleaner, more mineral flavour and a firmer bite. Grain fed carries more intramuscular fat and eats richer. On a naturally lean cut like eye fillet, grass fed suits cooks who want the beef flavour to come through under a sauce.\u003c\/p\u003e\u003ch3\u003eWhat internal temperature should I cook eye fillet to?\u003c\/h3\u003e\u003cp\u003ePull it at 52°C for medium rare or 55°C for medium, then rest 5 minutes for steaks and 15 minutes for a whole roast. Eye fillet has almost no intramuscular fat to buffer overcooking, so a probe thermometer matters more here than on any other cut.\u003c\/p\u003e\u003ch3\u003eDo you deliver frozen beef Australia wide?\u003c\/h3\u003e\u003cp\u003eYes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival, or to the fridge if you plan to cook within a few days.\u003c\/p\u003e\u003ch3\u003eWhy is this cheaper than fresh eye fillet?\u003c\/h3\u003e\u003cp\u003eYou are buying clearance stock rather than fresh rotation. The beef was snap frozen at peak freshness and is priced around 30% below the fresh rate to clear freezer space. It is the same Cape Grim product from our core range, at $69\/kg instead of $99\/kg.\u003c\/p\u003e","brand":"Cape Grim","offers":[{"title":"10.80 KG (FROZEN, 5 Pieces) - $69\/kg","offer_id":47316174438454,"sku":null,"price":745.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/cape-grim-eye-fillet-100-grass-fed-finished-tenderloin-tasmania-hormone-antibiotic-free-65kg-special-6409738_b8294d16-cb73-4ba9-a843-e5c2ae72323e.jpg?v=1787320572"}],"url":"https:\/\/www.carnivoresociety.com.au\/collections\/frozen.oembed?page=2","provider":"Carnivore Society","version":"1.0","type":"link"}