O'connor "Thick Cut" Ribeye

The ribeye is among the most prized cuts of beef for a reason - it has great intramuscular fat (known as marbling) which makes for forgiving cooking and excellent eating. This is the "thick cut" ribeye, cut to ~4cm thick and 550-750 grams (sold by weight). Best cooked on the grill, or with the "reverse sear" method (plenty of great tutorials on Youtube.) O'connor is one of the best beef producers in the world and one of their ribeye doesn't disappoint. Enjoy! About the producer: Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world. It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country. And it’s here that the O'connor family have been producing exceptional beef for three generations. Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney. That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef. It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics. After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value. To learn more about them & get some great beef-spiration, give them a follow on IG here.