John Dee Rib Cap Meat

John Dee Silver Rib Cap Meat comes from the outer edge of the ribeye and offers exceptional flavor and tenderness. Even without the luxurious marbling of Wagyu, the rib cap's natural richness and the flavor profile of Angus beef ensure a satisfying and enjoyable steak.

John Dee Silver offers a delicious and reliable beef experience. These carefully selected cattle are grain-fed for a minimum of 100 days in the fertile Darling Downs region of Australia. This MSA-certifed beef is sourced from healthy steers and heifers, John Dee Silver focuses on consistent quality through humane processing and expert trimming to your specifications. With over 30 years of experience, the John Dee Silver brand is a trusted choice for supermarkets, food service distributors, and customers who seek flavorful, dependable beef.

- Grain-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- HGP-Free
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Exceptionally tender

Important Notes:
- High Heat, Short Cook Time: Rib cap, with its rich marbling, benefits from quick cooking over high heat to develop a gorgeous crust without overcooking the interior.
- Medium-Rare Is Best: This doneness level maintains maximum tenderness and juiciness.

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 the grill to high heat.
2. Sear the rib cap for 1-2 minutes per side over direct heat for 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: A meat thermometer is crucial. Aim for a medium-rare internal temperature.
- Rest, Then Slice: Let the rib cap rest for 5-10 minutes before slicing against the grain for maximum tenderness.
- Experiment with Cuts: Rib cap can be cooked whole or as individual steaks.

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.