John Dee Rib-eye Roll Angus MB1 Lip-on Boneless Select

John Dee Super Gold Rib-eye Roll MB1 Lip-On Boneless Select offers all the beloved rich flavor of a ribeye in a versatile, boneless format. It includes the "lip" – the spinalis dorsi muscle – known for its exceptional tenderness and flavor. The 'Select' grading means this cut offers good quality, but might require a bit more attention during cooking to maximize its tenderness potential.

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
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- MSA-graded / AUSMEAT-graded
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Good Marbling: This cut benefits from high-heat cooking to develop a flavorful sear, while the marbling keeps the interior juicy.
- Medium-Rare is Ideal: Aim for this doneness level to maximize the tenderness and rich flavor of your ribeye roll.

Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
3. Sear ribeye roll on all sides 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 roll 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 roll 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 roll over direct heat for a few minutes per side to get a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.

Tips:
- Thermometer is Key: Use a meat thermometer, aiming for medium-rare (54-57°C/130-135°F).
- Rest, Then Slice: Let the ribeye roll 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.

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, for those who prefer a more thoroughly cooked steak.

Well-Done (Above 71°C / 160°F): Generally not recommended for ribeye, especially leaner cuts, 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.