Young Angus Beef Ribeye Roast
Roasting Tips & Tricks
1. Nobody likes a burnt roast, which is why you should always try to elevate your meat on a metal rack when roasting. If you don't have a rack, simply lay your meat on a bed of fresh veggies, so it won't burn!
2. Try not to overkill your roast with too many seasonings. We like to keep it basic with a rub of sea salt, black pepper and a generous drizzle of olive oil.
3. You should always allow your roast to rest for at least 10 minuntes covered in foil, after it has been cooked. This gives your meat the chance to absorb all the delicious juices making it soft and moist.
4. Whether you like your roast well done or red and rare, temperature is everything. We recommend using a meat thermometer to determine when your roast is cooked to your liking.
Degrees of Doneness
RARE 52°C cool red center
MEDIUM RARE 57°C warm red center
MEDIUM 63°C warm pink center
MEDIUM WELL 66°C slightly pink center
WELL DONE 71°C little or no pink
1. Refrigerate meat below 5°C.
2. Remove meat from fridge 1 hour before cooking.
3. Freeze meat within 5 days from packing date.