Wanderer Angus Rib-eye Lip-off MB3/4+ Prime

The Wanderer Angus Rib-eye Lip-off MB3/MB4+ Prime promises the quintessential ribeye experience. You'll enjoy the classic rich flavor and exceptional tenderness that define this cut, without the intensely marbled "lip." The MB3/MB4+ marbling ensures a juicy and flavorful steak, while the USDA Prime grade guarantees the highest quality. This cut offers pure ribeye indulgence at its finest!

- Certified Humane
- Marbling score 3-4+
- MSA-Graded
- No added hormones
- No antibiotics
- Free range

Important Notes:
- Beautiful Marbling: This cut has excellent marbling for flavorful, juicy results.
- Medium-Rare is Ideal: This doneness lets you enjoy the full tenderness and flavor of your prime ribeye.

Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or grill pan over medium-high heat.
3. Sear ribeye on all sides, including the fat cap, until well-browned, about 2-3 minutes per side.
4. Transfer pan to preheated oven and roast until desired doneness.

Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the ribeye on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the ribeye on all sides, 1-2 minutes per side for a deeply browned crust.

Grilling:
1. Preheat grill to medium-high heat.
2. Sear the ribeye over direct heat on all sides, including the fat cap, for a few minutes to get a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.

Tips:
- Thermometer is Your Friend: Use a meat thermometer, aiming for medium-rare (54-57°C/130-135°F).
- Rest, Then Slice: Let the ribeye rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Against the Grain: Cut across the grain for the most tender bites.

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

Medium-Rare (57-60°C / 135-140°F): Highly recommended for ribeye lip-off. 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, with the marbling in MB3/MB4+ helping retain some tenderness.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm, but the marbling offers some protection against dryness compared to leaner cuts.

Well-Done (Above 71°C / 160°F): Generally not recommended, especially for a prime ribeye, as it can become tough.

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.

Wanderer achieves a delightful equilibrium in beef production, marrying the sumptuous flavor commonly associated with grain-fed beef with the advantages of a free-range setting and a dedicated focus on animal welfare. Think of it as striving for that luxurious melt-in-your-mouth texture reminiscent of premium breeds such as Angus, renowned for their marbling and flavor, but cultivated with added ethical considerations. Drawing inspiration from the genetic prowess and meticulous feeding practices of Angus cattle, Wanderer establishes a niche for discerning individuals seeking both superior taste and a steadfast commitment to sustainable farming practices.