Grain-fed Beef | Australia

John Dee Rib-eye Bone-in Cap-off Angus MB1 Select


*Price may vary depending on weight

John Dee Ribeye Bone-In Cap-Off Angus MB1 Select offers a classic steakhouse experience with its beautiful bone and pronounced beefy flavor. The MB1 Select designation has a leaner eating experience, while the bone adds savory depth during cooking - ideal for grilling, roasting, pan-searing or reverse searing.

Sourced from grain-fed Angus cattle meticulously raised for 150-250 days, delivering a delicious and reliable steak option perfect for everyday enjoyment.

Also known as: Bone-In Ribeye, Delmonico Steak, Cowboy Steak


John Dee Rib-eye Bone-in Cap-off Angus MB1 Select boasts a classic bone-in look for a traditional steakhouse experience. Cut from the flavorful rib primal, the bone adds depth and richness during cooking. The MB1 Select designation ensures a leaner steak with a pronounced beefy flavor. The removal of the ribeye cap streamlines preparation and offers a slightly different textural experience.

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
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Select Grade = Very Lean: Manage expectations, as this cut will have minimal marbling. Prioritize methods to maximize tenderness and prevent drying out.
- Aim for Medium: Even with careful techniques, it's safest to cook this lean cut to at least medium for optimal tenderness.

Marinate and Pan-Sear:
1. Marinate the ribeye for several hours (ideally overnight) in a flavorful marinade that contains acidity (citrus, vinegar) to help tenderize.
2. Preheat a cast-iron skillet or grill pan over medium-high heat.
3. Sear ribeye on all sides, including the bone, until well-browned.
4. Reduce heat and cook until desired doneness, flipping occasionally.

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

Braising (If Thick):
1. For a particularly large ribeye, braising can work.
Sear the ribeye 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 tightly and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for several hours or until fork-tender.

- Thermometer is KEY: Use a meat thermometer, aiming for medium (60-63°C/140-145°F ).
- Rest, Then Slice: Let the ribeye rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Thinly: Especially with Select grade, slice thinly across the grain for maximum tenderness.
- Flavor Boost: Bold marinades or braising liquids are your friends with this leaner cut.

Rare (52-55°C / 125-130°F): Soft texture, very red center. Delivers some beefy flavor with a hint of richness from the marbling.

Medium-Rare (57-60°C / 135-140°F): Recommended for most people with a ribeye. 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 firmer. Suitable if you prefer a more cooked-through steak, but risks some dryness even with MB1 marbling.

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