OBE Organic Rib Eye is a certified organic, grass-fed rib eye from cattle raised on the Channel Country of outback Australia. It is the rib cut for people who want organic certification without giving up eating quality.
Supplied to us by Thomas Foods, each piece arrives chilled and vacuum sealed.
Overview
Why Choose This Cut
Rib eye sits at the top of the steak hierarchy for a reason. The spinalis, the crescent of muscle wrapping the outside of the eye, carries the most marbling and the best flavour on the animal. Even on a grass-fed carcass where marbling runs lower than a feedlot equivalent, the rib eye is where the fat concentrates.
Sourced With Care
OBE Organic is a producer group running certified organic cattle across the Channel Country, a vast flood-plain system in south-west Queensland and north-east South Australia. There are no chemicals, no hormones and no antibiotics in the system, and the certification is audited rather than self-declared. The country is remote enough that organic status is a description of how it has always been run, not a conversion.
Why Organic Grass Fed Matters
Certified organic means no synthetic fertilisers on the pasture, no hormonal growth promotants and no routine antibiotics. Combined with a grass diet, the result is leaner beef with a more mineral flavour and firmer, yellower fat than a grain-fed equivalent.
Packaging and Storage
Vacuum sealed, packed chilled and shipped in insulated packaging with ice. Keep chilled at 0 to 4 degrees on arrival, or freeze on the day of delivery if you are not cooking it within the fresh window.
The Carnivore Society Promise
We buy by the carton from the same suppliers that service restaurants, and we price off what we pay.
Specifications
| Cut |
Rib eye, boneless |
| Certification |
Certified organic |
| Feed |
Grass fed |
| Origin |
Channel Country, Australia |
| Packaging |
Vacuum sealed |
| Country of origin |
Australia |
| Storage |
Chilled 0 to 4 degrees, or frozen |
| Allergens |
None |
Cooking and Flavour
Cut steaks at least 3 cm thick. Thinner than that and a lean grass-fed rib eye overcooks before it colours. Season with salt, get the pan or grill to a proper heat, and cook to 52 to 54 degrees internal for medium rare. Rest for half the cooking time.
A reverse sear suits this cut well: 120 degrees in the oven to 45 degrees internal, then a hard sear in a cast iron pan with butter, thyme and garlic for the last minute a side.
Left whole as a rib eye roll, roast at 180 degrees to 52 degrees internal, rest 20 minutes and carve thick.
Pairs with bearnaise, green peppercorn sauce, salted butter and watercress. Grass-fed rib eye has enough flavour of its own that it does not need a heavy sauce.
FAQ
What does certified organic beef actually mean?
It means the entire production system has been independently audited against an organic standard: no synthetic fertilisers or pesticides on the pasture, no hormonal growth promotants, no routine antibiotics, and traceability from paddock to pack. It is a verified claim, unlike marketing terms such as natural or clean, which carry no legal definition in Australia.
Is rib eye the same as scotch fillet?
Yes. Rib eye, scotch fillet and cube roll all describe the same boneless muscle group taken from the rib primal. Rib eye is the more common term internationally, scotch fillet is used widely in Australia and New Zealand, and cube roll is the trade name used on carton labels. Bone-in, the same cut is sold as a rib on the bone or tomahawk.
How is organic grass-fed rib eye different from grain-fed?
It is leaner, with less intramuscular marbling and a firmer, yellower fat. The flavour is more mineral and more pronounced, where grain-fed reads sweeter and richer. Grass-fed also needs a slightly more careful cook, because there is less fat buffering it against overcooking.
How thick should I cut rib eye steaks?
At least 3 cm, and 4 cm is better. A thick steak gives you time to build a crust before the centre passes medium rare. Thin steaks on a lean grass-fed cut are the fastest route to a grey band and a tough result. Cut fewer, thicker steaks and share them.
What is the spinalis and why does it matter?
The spinalis dorsi is the crescent-shaped muscle wrapping the outer edge of the rib eye, separated from the main eye by a seam of fat. It is the most marbled and most tender part of the cut, and many cooks eat it separately. If you are trimming the cut, keep the spinalis attached.
Can I freeze it?
Yes. Freeze on the day it arrives while the vacuum seal is intact and it will hold quality for up to twelve months. Thaw in the fridge over 24 hours rather than at room temperature or under water, and do not refreeze once thawed. Portion before freezing if you want steaks you can defrost individually.
Is organic beef better for you?
Organic certification governs how the animal was raised, not the nutritional content of the meat. It guarantees no hormonal growth promotants and no routine antibiotics in the system. Grass-fed beef does tend to carry a higher omega-3 ratio than grain-fed, but the certification itself is about farming practice rather than a health claim.
