Grain-fed Beef | Australia

John Dee Rib-eye Bone-in Cap-off Angus MB2 Choice


*Price may vary depending on weight

This cut boasts a beautiful bone for a classic steakhouse look while offering a balance of rich beef flavor and tenderness. Sourced from Angus cattle meticulously raised for 150-250 days and featuring moderate marbling (MB2 Choice), it delivers a delicious and reliable steak experience - ideal for grilling, roasting, pan-searing, reverse searing, or sous vide.

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


This Rib-eye Bone-In Cap-Off Angus MB2 Choice offers a classic steak experience with balanced flavor and tenderness. Sourced from the flavorful rib primal, the bone-in cut adds depth and richness while promoting even cooking. While the extra-tender ribeye cap is removed for simpler preparation, the MB2 Choice designation ensures a satisfying balance of beefy flavor and juicy texture.

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

Important Notes:
- Manage the Leanness: Choice grade has less marbling, so prioritize methods that add tenderness and avoid overcooking.
- Aim for Medium: This cut benefits from being cooked to at least medium for optimal tenderness, especially at the Choice level.

Pan-Searing and Oven Finish:
1. Preheat: Set oven to 425°F (220°C). Pat the ribeye dry.
2. Sear: Heat a heavy-bottomed skillet (cast-iron is best) over medium-high heat. Add oil and sear the ribeye for 3-4 minutes per side, including the bone, until deeply browned.
3. Oven Finish: Transfer the skillet to the oven. Roast to desired doneness:
- Medium-Rare: 12-15 minutes (internal temperature of 130-135°F)
- Medium: 15-18 minutes (internal temperature of 140-145°F)

1. Preheat: Prepare grill for direct and indirect heat. Pat the ribeye dry.
2. Sear: Grill over direct heat for 3-4 minutes per side, getting good grill marks.
3. Indirect Finish: Move to indirect heat and close the lid. Grill until desired doneness (see times above).

Resting and Serving:
Rest the ribeye for 10-15 minutes, tented with foil, before carving. This ensures juicier meat.
Slice against the grain for maximum tenderness.

- Meat Thermometer: Your best tool for accurate doneness.
- Flavor Boost: Sear with herbs and garlic in the pan, or finish with a pat of compound butter.
- Bone-In Bonus: The bone adds extra flavor and helps the meat cook evenly.

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

Medium-Rare (57-60°C / 135-140°F): Highly recommended for ribeye. The ideal balance of tenderness, juiciness, and flavor. Center is bright pink and warm.

Medium (63-65°C / 145-150°F): Slightly firmer texture, light pink center. Still enjoyable, with the marbling in MB2 helping to manage dryness.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center, noticeably firmer. Suitable if you prefer a more cooked-through steak, but some tenderness may be lost.

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.