{"product_id":"obe-organic-rib-eye","title":"Ribeye 7 Ribs Per Rack From $67\/kg – 100% Grass-Fed \u0026 Finished Organic Beef – OBE Organic","description":"\u003cp\u003eOBE 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.\u003c\/p\u003e\u003cp\u003eSupplied to us by Thomas Foods, each piece arrives chilled and vacuum sealed.\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003ch3\u003eWhy Choose This Cut\u003c\/h3\u003e\u003cp\u003eRib 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.\u003c\/p\u003e\u003ch3\u003eSourced With Care\u003c\/h3\u003e\u003cp\u003eOBE 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.\u003c\/p\u003e\u003ch3\u003eWhy Organic Grass Fed Matters\u003c\/h3\u003e\u003cp\u003eCertified 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.\u003c\/p\u003e\u003ch3\u003ePackaging and Storage\u003c\/h3\u003e\u003cp\u003eVacuum 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.\u003c\/p\u003e\u003ch3\u003eThe Carnivore Society Promise\u003c\/h3\u003e\u003cp\u003eWe buy by the carton from the same suppliers that service restaurants, and we price off what we pay.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eRib eye, boneless\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003eCertified organic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeed\u003c\/td\u003e\n\u003ctd\u003eGrass fed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eChannel Country, Australia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed\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\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eChilled 0 to 4 degrees, or frozen\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\u003cp\u003eCut 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.\u003c\/p\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003cp\u003eLeft whole as a rib eye roll, roast at 180 degrees to 52 degrees internal, rest 20 minutes and carve thick.\u003c\/p\u003e\u003cp\u003ePairs 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.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003ch3\u003eWhat does certified organic beef actually mean?\u003c\/h3\u003e\u003cp\u003eIt 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.\u003c\/p\u003e\u003ch3\u003eIs rib eye the same as scotch fillet?\u003c\/h3\u003e\u003cp\u003eYes. 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.\u003c\/p\u003e\u003ch3\u003eHow is organic grass-fed rib eye different from grain-fed?\u003c\/h3\u003e\u003cp\u003eIt 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.\u003c\/p\u003e\u003ch3\u003eHow thick should I cut rib eye steaks?\u003c\/h3\u003e\u003cp\u003eAt 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.\u003c\/p\u003e\u003ch3\u003eWhat is the spinalis and why does it matter?\u003c\/h3\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003ch3\u003eCan I freeze it?\u003c\/h3\u003e\u003cp\u003eYes. 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.\u003c\/p\u003e\u003ch3\u003eIs organic beef better for you?\u003c\/h3\u003e\u003cp\u003eOrganic 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.\u003c\/p\u003e","brand":"OBE Organic","offers":[{"title":"7.50 KG (1 Piece $10\/kg more) - $77\/kg","offer_id":48051004866614,"sku":null,"price":577.5,"currency_code":"AUD","in_stock":true},{"title":"15.00 KG (Full box) - $67\/kg","offer_id":48051004899382,"sku":null,"price":1005.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/rn-image_picker_lib_temp_29ec88cc-9497-4c8f-96b3-4dbfd753dfc7.jpg?v=1789753833","url":"https:\/\/www.carnivoresociety.com.au\/products\/obe-organic-rib-eye","provider":"Carnivore Society","version":"1.0","type":"link"}