Greg’sRib Eye

They have distinguished themselves as the name behind premium marbled Black Angus and Wagyu beef for both the domestic and export markets. Producing exceptional marbled beef is the result of their passion and experience throughout the entire supply chain. They are leaders in state-of-the-art feedlot operations, and they have wholeheartedly committed to caring for their cattle and investing in the future of our planet.

The Rangers Valley farm was setup in 1839 in the New South Wales region of Australia at an altitude of 1,000m, which provides a cool climate environment with abundant rainfall. All cattle are 100% Black Angus and Wagyu cross. The farm operates a trace- ability system that allows the products to be traced back from the finished product to the original cattle breeder. The Wagyu we have selected comes from animals fed for 350 days with specialised vegetarian grain rations to ensure a natural growth rate and a marbling score of MB5+. All animals are certified 100% hormone free.

In Australia marbled beef is graded by AUS-MEAT on a scale of 0 (no marbling) to 9 (extensive marbling). The animal breed such as Angus or Wagyu, age of slaughter and diet (grain vs. grass fed) all influence the level of marbling in the animal. Different cuts of meat will also exhibit different levels of marbling, generally more at the neck and less towards the hindquarter. Extensive research has shown that the unique flavour and aroma compounds of beef are held in the fat, while lean meat has a relatively consistent flavour across all species. Upon cooking, the fat melts and these compounds are released giving a rich beef flavour and satisfying aroma. These melting marble fats also contribute to the tender texture of cooked marbled beef, with the fats slowly basting the meat from the inside as they warm up during cooking. This process aids even cooking without excessive heat and improves the retention of water, enhancing a great juicy texture.

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