Wagyu ribeye roast 8+ Australia

Wagyu ribeyeroast 8/9 marbling Australia

WAGYU RIBEYE ROAST 8+ AUSTRALIA

The Wagyu Ribeye Roast 8+ from Australia is a truly special cut of meat, perfect for when you want to serve something extraordinary. It’s a whole ribeye, not sliced, with visible marbling you can both see and taste. A marbling score of 8 means this beef is rich in flavor without being overly fatty. Ideal for slow roasting in the oven or on the BBQ. The result? A tender, juicy piece of meat that’s bursting with flavor.

WHAT IS A RIBEYE ROAST?

A ribeye roast is essentially a whole ribeye, cooked in one piece instead of sliced into steaks. It comes from the rib section of the cow and is naturally well-marbled. As it cooks, the fat slowly melts, keeping the meat juicy and enhancing the flavor. Roast it in the oven or over low heat on the BBQ. Let it rest after cooking, then slice it thickly. It’s simple—but seriously impressive.

NSW WAGYU 8+: FULL OF FLAVOR WITH A FIRM BITE

This roast comes from Wagyu cattle raised in New South Wales, Australia. The animals are fed a specially designed diet that leads to their signature marbling. A marbling score of 8 puts this beef in the upper tier: rich in flavor, soft in texture, but still with a satisfying bite. It’s a bit firmer than Japanese Wagyu, making it slightly more accessible—perfect if you’re looking for Wagyu with a balanced meat-to-fat ratio.

ORDERING YOUR WAGYU RIBEYE ROAST 8+ ONLINE

Ordering your Wagyu Ribeye Roast from The Butchery is easy. Our Master Butchers hand-trim each piece to ensure the perfect balance of fat and meat. Place your order before 11:00 AM, and we’ll deliver the same evening in the Netherlands and Belgium. Prefer another delivery date? No problem—you can choose what suits you best. We ship everything quick-frozen and vacuum-packed to keep it in perfect condition during transport.

A sirloin, entrecote, or ribeye roast is a festive roast cut that you can prepare in various ways. Below you will find a handy guideline. Scroll through it and choose your cooking method!

Sirloin, Entrecote, or Ribeye Roast Low and Slow Cooking (Searing & Finishing in the Oven)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven to 120°C for even cooking and the pan or grill to maximum heat.
Roast or grill the meat until browned all around in a large pan with butter or on the grill until completely brown and any fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in a baking dish, and add the drippings.
Time: Use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.

Final Core Temperatures

Rare 52°C
Medium rare 54°C
Medium 57°C
Rose/Well-done 62°C

Consider a total preparation time of 2 hours.

Reverse Sear Sirloin, Entrecote, or Ribeye Roast (Cooking & Searing)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperatures are 2 degrees below the desired final temperature. The last 2 degrees are added during searing.
Sear or grill the meat until browned and crunchy all around until the desired core temperature is reached.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.

Final Core Temperatures

- Rare 52°C (beef, veal)
- Medium rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Rose/Well-done 62°C (lamb)

Consider a total preparation time of 3 hours.

Preparing Sirloin, Entrecote, or Ribeye Roast Sous Vide

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum. But normally, the packaging can go straight into the warm water bath).
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch; searing or torching will not increase the temperature further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice.

Sous Vide Stick Settings for Beef Tenderloin Roast

Rare: 52°C in 3 hours
Medium: 54°C in 3 hours
Medium/Rare: 56°C in 3 hours

Ingredients

rundvlees 100%

Nutritional value

Type	Per 100g
Energie (kJ)	932.14
Energie (kcal)	223
Vet (g)	15.6
Verzadigd vet (g)	7.5
Koolhydraten (g)	0
Suikers (g)	0
Vezels (g)	0
Eiwitten (g)	20.5
Zout (g)	0.08

Wagyu ribeye roast 8+ Australia

With this ribeye roast, you can effortlessly serve up a true feast thanks to its tender texture and rich flavor!

Next day delivery

+ Flavour enhancers

+ 3,99 | 100 gram herb butter Toscana

+ 5,99 | 200 ml Meat Jus with Rosemary

+ 5,99 | 100 gram Butchery's steak seasoning

+ 10,50 | 354 gram Croix Valley Original Steak Sauce & Marinade

+ Create a Surf & Turf

+ 49,99 | 800 grams Black Tiger Prawns XXL [2-4 pieces]

+ 5,99 | 4x tomato mozzarella gratin tart [100 grams each]

+ 9,99 | 8x Haricots verts wrapped in Livar bacon

Next day delivery or select a preferred day
Starting at € 100,- FREE delivery.
Quick frozen and vacuum packed