John Dee Rib Cap Meat Angus Select

John Dee Super Gold Rib Cap Meat Angus Select refers to the flavorful and desirable spinalis dorsi, also known as the rib cap. This cut, prized for its tenderness and rich flavor, comes from the outer edge of the ribeye. While the "Select" USDA grading indicates slightly less marbling and tenderness compared to higher grades like Choice or Prime, it still offers a delicious beef experience at a more budget-friendly point.

Prioritizing lean indulgence, John Dee Angus Beef starts with select 12-18 month old cattle raised antibiotic-free and HGP-free on pristine Australian pastures. Grain-fed for 150-180 days and meticulously graded, John Dee Angus Select boasts a marbling score of 1-2, offering a lighter flavor and firmer texture ideal for grilling, roasting, or stewing. While John Dee Angus Choice offers richer flavor and tenderness (marbling score 2-3), both ensure exceptional quality through humane processing and AUSMEAT grading.

- Grain-fed
- Marbling score 1-2
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- MSA-graded / AUSMEAT-graded
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Searing is Key: High-heat methods create the perfect crust on this richly marbled cut.
- Medium-Rare Is Ideal: This doneness will maximize tenderness and flavor.

Pan-Searing:
1. Heat a cast-iron skillet or grill pan over high heat.
2. Sear the rib cap for approximately 1-2 minutes per side, or until a deep, flavorful crust forms.
3. Reduce heat to medium and cook for another 2-3 minutes per side, depending on thickness, until you reach your desired doneness.

Grilling:
1. Preheat grill to high heat.
2. Sear the rib cap for 1-2 minutes per side directly over the heat to create a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.

Sous Vide:
1. Set your sous vide device to your medium-rare preference (54-57°C /130-135°F).
2. Season and seal the rib cap in a sous vide bag.
3. Cook for the time recommended based on thickness (usually 1-2 hours).
4. Finish with a quick, high-heat sear for a perfect crust.

Tips:
- Thermometer is KEY: Always use a meat thermometer for accuracy with this cut.
- Resting is Essential: Let the rib cap rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Against the Grain: Cut thin slices across the grain for the most tender bites.

Rare (52-55°C / 125-130°F): Soft texture, very red center. Delivers strong beefy flavor.

Medium-Rare (57-60°C / 135-140°F): Recommended for most people. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may be lost compared to medium-rare.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm. As rib cap is a rich cut, cooking to this level still risks some dryness.

Well-Done (Above 71°C / 160°F): Generally not recommended, especially for rib cap, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.