Rib Eye
The ribeye is carved from the primal section called the beef rib. It falls between the chuck (shoulder) and the loin, and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the ribeye.
32 Acres Aged Ribeye is premium steak from our Angus, Charolais and Wagyu cattle. After 2 years on our paddocks in the Yarra Valley and dry aged in the cool rooms you won’t find a better cut of meat for that special occasion.
The ribeye is carved from the primal section called the beef rib. It falls between the chuck (shoulder) and the loin, and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the ribeye.
32 Acres Aged Ribeye is premium steak from our Angus, Charolais and Wagyu cattle. After 2 years on our paddocks in the Yarra Valley and dry aged in the cool rooms you won’t find a better cut of meat for that special occasion.
The ribeye is carved from the primal section called the beef rib. It falls between the chuck (shoulder) and the loin, and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the ribeye.
32 Acres Aged Ribeye is premium steak from our Angus, Charolais and Wagyu cattle. After 2 years on our paddocks in the Yarra Valley and dry aged in the cool rooms you won’t find a better cut of meat for that special occasion.