Beef Rib-Eye Size:3 Rib-eye Steaks ideal for braising

ideal for braising

Pork shoulder brawn (presswurst) - a traditional cold cut

or warm gently to serve

Our serving recommendation is 150-250g of roasted meat per person

Australian pasture-raised beef tripe

Beef Rib-Eye Size:3 Rib-eye Steaks ideal for braisingApprox. 700 900g per rib eye steak. Cut from South West pasture raised beef, our Eurostyle Rib Eye is one of the richest cuts we sell the marbling does the work, keeping every steak juicy right through. For a whole rib roast, cook at 180C for about 45 50 minutes per kilo, or until the internal temperature reaches 60 64C for medium, then rest well before carving. For steaks, reverse sear cook at a low oven temperature until just below your target, then