Grass Fed Beef Rib-Eye/ Cattleman's Cutlet

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A premium beef cut. Nothing will be quite as good after you've tried it. Trust us.

For recipe ideas, check out the Description below :)

The crown jewel of a steakhouse menu; a well-prepared rib-eye is a beautiful thing. Bone out, it becomes a Scotch Fillet, whilst this bone in version is most often referred to as a Bone In Rib-Eye, or Cattleman's Cutlet

NOTE: 1 cattleman's cutlet weighs in at approx 500g

The rib-eye comes from the loin muscle (longissimus dorsi), a long muscle that stretches along the spine from the base of the neck to the hip, outside of the rib cage. Being a ‘support’ muscle not subjected to the heavy work of moving the animal around, the cut tender, tasty and delicious. The generous marbling allows the meat more moisture to cook with. This marbling is also where a lot of the flavour comes from. It is also why it performs best with fast hot cooking methods: pan-frying and barbecuing or stir-frying when thinly sliced.

Some tips:

  • Bone-in rib-eye is the ultimate cut, as the bone not only adds flavour, but also effectively bastes the steak from the inside during cooking as the moisture in the bone evaporates.
  • Regardless of cooking technique, take your rib-eye out of the refrigerator and let it sit out for about ten to fifteen minutes.  Lightly coat the meat with oil (helps seasoning stick and, to a degree, helps prevent sticking to pan or grill) and top with desired seasonings.


  • Spiced with roasted baby carrots and a yoghurt dressing;
  • BBQ'd with a mole sauce and spicy quinoa & bean salad


Vincentia Butchery purchases beef direct from local Shoalhaven farmers. All our beef is grass-fed and pasture raised. Animals are free to roam outside, all year round and graze on natural crops, 365 days of the year. This natural diet creates beautifully tender and flavourful beef. You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto