澳大利亚冰鲜草饲开普格里姆带骨肉眼烤肉

Australian Cape Grim Grass Fed Rib Eye Roast (Frozen)

The most impressive roast you can put on a table. Cape Grim grass-fed rib eye roast comes from the same richly marbled section as the rib eye steak — delivering extraordinary juiciness, deep beef flavour, and a forgiving cut that stays tender even slightly past medium-rare. This is the showstopper roast.

Sourced from British breed cattle raised in Tasmania's pristine Cape Grim region under the Greenham Never Ever program: 100% grass-fed, antibiotic-free, hormone-free, and Certified Humane. Frozen at peak freshness.

Product Highlights

• Cape Grim premium Tasmanian grass-fed beef
• Greenham Never Ever program — antibiotic-free, hormone-free, Certified Humane
• The most marbled roast cut — richer and juicier than sirloin roast
  
• Feeds 3–4 people comfortably
• Frozen at peak freshness to lock in quality

Suggested Preparation

Thaw in the refrigerator for 24–48 hours. Bring to room temperature for 45–60 minutes. Season generously with salt and pepper, rub with olive oil, garlic and rosemary. Sear all sides in a hot pan until deeply browned, then roast fat-side up at 160–170°C. Use a meat thermometer — target 52–54°C for medium-rare. Allow 30–70 minutes depending on size. Rest for 15–20 minutes before carving against the grain. Deglaze the pan for a rich jus.

Perfect Wine Pairing

The rich, marbled intensity of a Cape Grim Rib Eye Roast calls for a wine of equal depth and character — the 2022 Mount Langi Ghiran Cliff Edge Shiraz, available from our sister store My Wine Man — a cool-climate Grampians Shiraz with peppery spice, dark fruit, and savoury structure that frames the buttery richness of a grass-fed rib eye roast beautifully.