Our Young Angus beef whole rib eye, letâ€™s you enjoy the pleasures of cutting your steak in the portions to meet your own specifications. Alternatively, you can serve it whole as a beautiful roast centerpiece. Tender and rich, all this juicy rib-eye needs is a bit of sea salt and pepper before searing or grilling it. Serve with grilled vegetables, our Lamb Weston Stealth Fries and an herb butter sauce.
Our Young beef is raised in South Africa, and is produced from Angus cattle, regarded as one of the best beef breeds in the world for meat. With a lower fat content than regular beef and a milder flavour, Young Angus is raised until the age of 12 months, which is exactly the age veal turns into beef. This results in the meat being extremely tender and lighter in color than matured beef. Our Young Angus beef is fed a diet of primarily grass, supplemented by grain throughout the finishing months. We guarantee our beef is halal, raised without antibiotics, added hormones or animal by-products.
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!
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.
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.
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.