Angus | Australia

John Dee Chuck Rib Meat Angus MB2 Choice


*Price may vary depending on weight

Chuck Rib Meat, sourced from the upper section of the beef chuck or shoulder, is celebrated for its rich flavor, often presented boneless for ease of preparation. It offers a rich, beefy taste. While slightly chewy at first, it becomes tender with slow cooking methods like braising or using a slow cooker.

Also known as: Short Rib Meat, Ranch Steak, Flanken-Style Short Ribs


The John Dee Super Gold Chuck Rib Meat Angus MB2 Choice is sourced from the flavorful shoulder primal, boasts a good balance of beefiness and tenderness. The Angus breed further enhances its natural flavor, while a slight marbling (MB2) provides some richness. A USDA Choice grade means you can expect good overall quality compared to lower grades. This versatile cut shines in dishes like flavorful ground beef, hearty stews, or fall-apart braises.

Raised with care on natural pastures in Australia's pristine Darling Downs, John Dee Gold Angus Beef starts with select 12-18 month old cattle, completely antibiotic-free and HGP-free. Grain-fed for 150-180 days and humanely processed, they're then meticulously graded under the AUSMEAT system. John Dee Gold Angus Choice boasts a marbling score of 2-3 for a richer, more flavorful and tender experience, while John Dee Gold Angus Select (marbling score 1-2) offers a lighter flavor and firmer texture, perfect for those who prefer a leaner cut.

- Grain-fed
- Marbling score 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:
- Good Marbling: Chuck rib has some marbling, so it can handle high-heat cooking methods for a good sear.
- Cook to Medium: While medium-rare is ideal for many cuts, chuck rib is better cooked to at least medium for tenderness, especially at the Choice level.

1. Sear the chuck rib meat on all sides in a heavy pot or Dutch oven over medium-high heat.
2. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
3. Cover and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for 2-3 hours or until fork-tender.

Sous Vide:
1. Set your sous vide device to medium (60-63°C /140-145°F).
2. Season the chuck rib meat and seal in a sous vide bag.
3. Cook for 12-24 hours to tenderize, longer for a more tender result.
4. Finish with a quick sear in a hot pan for a flavorful crust.

3. Grilling:
1. Preheat the grill to medium-high heat.
2. Sear chuck rib meat on all sides over direct heat for a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.

- Thermometer is Helpful: Use a meat thermometer to ensure you reach your desired doneness, especially for non-slow cooking methods.
- Slice Thinly: Especially with Choice grade, slice chuck rib thinly across the grain for maximum tenderness.
- Marinades Help: Marinating overnight can further tenderize the meat and add flavor.

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

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 chuck rib is a richer cut, cooking to this level still risks some dryness.

Well-Done (Above 71°C / 160°F): Generally not recommended. Chuck rib, especially with some marbling, can become tough and dry when thoroughly cooked.

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.