Grass-fed Beef Whole Ribeye
Four ribeye rolls (approx. 35lb total)
These grass fed ribeyes (aka whole ribeyes, ribeye rolls) have been almost completely trimmed of surface fat and less desirable tail meat (0x0), so they’re ready to cook or slice into ribeye steaks with almost no additional butchery work.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass fed beef more humane, it's better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store fresh ribeye rolls in your refrigerator. Frozen ribeyes should be kept in your freezer until you’re ready to use them, then completely thawed before cooking.
RECIPES & TIPS
Whole ribeye rolls can be roasted whole or as portions for intensely flavorful roast beef (really boneless, trimmed prime rib) or sliced into individual rib eye steaks.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
Larger cuts of beef (like whole ribeyes) are best roasted with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat you should remove them from the oven 5-10 degrees before your desired finished temperature.
They also should be rested (on a clean plate covered in foil) for 15-20 minutes prior to serving or cutting, so the flavorful juices can thicken and don’t run out onto your cutting board. If you’re cooking individual ribeye steaks, they only need to rest for about five minutes before you serve them.
Many ribeye fans insist that the meat should only be seasoned with salt and pepper (or at most rubbed with some ground chiles and/or spices) so that the intense, beefy flavor of this cut can shine through. Other people serve it with a pan sauce or simple jus.