ROAM 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.
Why Choose This Cut
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34 pre-cut portions: roughly 385g each, so you take out exactly what you need and leave the rest frozen.
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Marble score 3 on grass: uncommon on a pasture fed animal, and enough marbling to stay juicy over high heat.
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100% grass fed: clean, mineral driven beef flavour rather than the sweetness of a long grain ration.
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Every portion carries the cap: cut from 2 to 3 rib sections, so each piece has the eye muscle plus the spinalis.
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13.08kg for $392: around $11.50 a steak for a cut that usually sits well above that.
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Snap frozen at peak freshness: portioned stock suits freezing, because you never thaw more than you cook.
Sourced With Care
ROAM 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.
Marble 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.
Why Grass Fed MB3 Matters
MB3 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.
On 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.
Packaging and Storage
Each 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.
Keep 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.
The Carnivore Society Promise
We 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.
Specifications
| Spec |
Detail |
| Weight |
13.08kg total |
| Pieces |
34 portions, approximately 385g each |
| Cut |
Rib Eye |
| Breed |
Grass fed |
| Grade |
Marble score 3 (MB3) |
| Feeding |
100% grass fed |
| Processing |
Cut from 2 to 3 rib sections, portioned |
| Packaging |
Vacuum sealed, freezer safe cryovac |
| Country of origin |
Australia |
| Stock status |
Frozen clearance, limited quantities |
| Storage |
Minus 18°C frozen |
| Shelf life |
12 months frozen, 3 to 5 days once thawed |
| Allergens |
None |
Cooking and Flavour
Flavour and Texture
ROAM 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.
It 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.
How to Cook Grass Fed Rib Eye
In the Pan
Thaw 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.
On the BBQ
Get 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.
Pro Tip
Grass 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.
Perfect For
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Weeknight steaks: single portions straight out of the freezer, no butchery required.
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Meal prep: consistent 385g portions make macro counting straightforward.
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Feeding a household: rib eye at a rate that makes it a weekly cut rather than a monthly one.
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BBQ for a crowd: 10 or 20 portions at the same size, so everything comes off the grill together.
FAQ
What is rib eye and how is it different from scotch fillet?
They 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.
What does marble score 3 mean?
Marble 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.
How many steaks are in this box and how big are they?
34 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.
Should I thaw these before cooking?
Yes. 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.
Does grass fed rib eye cook differently to grain fed?
Yes. 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.
What internal temperature should I cook rib eye to?
Pull 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.
Do you deliver frozen beef Australia wide?
Yes. 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.
Why is rib eye this cheap?
Two 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.
