Angus Ribeye Coorong Black - 100 days

The Coorong Black Australian Beef Ribeye has a rich flavor and is often considered the most delicious cut of beef. The combination of fat marbling, intramuscular fat, and soft tissue structure creates a superb, rich, sweet, and savory flavor.

Origin

Coorong Black beef is raised in the Coorong region of South Australia, an area known for its pristine beauty, clean environment, and diverse ecosystem. These perfect natural conditions have created a source of premium Australian beef that is tender, juicy, and rich with distinctive flavor.

The 100-day grain-fed Black Angus beef is verified, raised, and processed under a framework that maximizes tenderness and flavor, ensuring a world-class beef product.

Classification

The Ribeye is the lean loin section of the cow, also known as the "rib eye" or scotch fillet, which is the lean back muscle cut from the rib cage but without the bone.

When you cut across a piece of Ribeye, you will see a strip of fat running through the middle of the cut, resembling an eye. This fat helps the beef become tender, fragrant, and rich when pan-seared or roasted at high temperatures.

Product Code / Type / Brand

Coorong Black Australian Beef is raised at the Wanderribby Feedlot, where meticulous care is taken to ensure superior quality.

• Manual selection of each cow meeting the highest standards
• Fed grain for a minimum of 100 days to develop marbling and natural sweetness.
• The special grain diet helps the meat become fragrant, rich (buttery/fatty), tender, smooth, and highly nutritious.
• A strict grading process, ensuring consistency and international standards.
• Coorong Black Australian Beef (100 days grain-fed) has a strong commitment to animal welfare, sustainability, and quality control, meeting the standards of high-end restaurants and international export markets.