Original: $33.84
-70%$33.84
$10.15The Story
A barley-fed Australian Black Angus ribeye steak from Omugi Beef, produced by NH Foods Australia — a company that has been supplying premium beef to the Japanese market since 1988. Over 35 years of refinement have gone into the proprietary barley-based feeding programme that gives Omugi its distinctive character: a clean, sweet flavour, fine-grained marbling, and a lighter, more refined fat than standard grain-fed beef.
The ribeye is the natural cut for this beef. It is the most heavily marbled steak on the carcass, and the barley-fed fat — which melts at a lower temperature than fat produced by corn or wheat rations — renders particularly well in a cut with this much intramuscular fat. The result is a ribeye that is juicy, tender and rich, but with a cleaner finish than you might expect. The barley gives the fat a subtle sweetness and a lighter mouthfeel, so the richness of the ribeye does not become heavy or cloying.
The cattle are pasture-raised before being finished on the custom barley ration, and all beef is graded by Meat Standards Australia (MSA), which evaluates marbling, maturity, breed, meat colour, pH and acidity for consistent eating quality. The beef is cut and blast frozen IQF in-house by FINE & WILD to −28°C before vacuum sealing.
Producer: Omugi Beef (NH Foods Australia), Australia · Cut and frozen in-house by FINE & WILD
Breed: Australian Black Angus
Feed: Pasture-raised, finished on a proprietary barley ration
Grading: Meat Standards Australia (MSA)
Ingredients: Beef (ribeye)
Storage: Store frozen at –18°C or below. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
Description
A barley-fed Australian Black Angus ribeye steak from Omugi Beef, produced by NH Foods Australia — a company that has been supplying premium beef to the Japanese market since 1988. Over 35 years of refinement have gone into the proprietary barley-based feeding programme that gives Omugi its distinctive character: a clean, sweet flavour, fine-grained marbling, and a lighter, more refined fat than standard grain-fed beef.
The ribeye is the natural cut for this beef. It is the most heavily marbled steak on the carcass, and the barley-fed fat — which melts at a lower temperature than fat produced by corn or wheat rations — renders particularly well in a cut with this much intramuscular fat. The result is a ribeye that is juicy, tender and rich, but with a cleaner finish than you might expect. The barley gives the fat a subtle sweetness and a lighter mouthfeel, so the richness of the ribeye does not become heavy or cloying.
The cattle are pasture-raised before being finished on the custom barley ration, and all beef is graded by Meat Standards Australia (MSA), which evaluates marbling, maturity, breed, meat colour, pH and acidity for consistent eating quality. The beef is cut and blast frozen IQF in-house by FINE & WILD to −28°C before vacuum sealing.
Producer: Omugi Beef (NH Foods Australia), Australia · Cut and frozen in-house by FINE & WILD
Breed: Australian Black Angus
Feed: Pasture-raised, finished on a proprietary barley ration
Grading: Meat Standards Australia (MSA)
Ingredients: Beef (ribeye)
Storage: Store frozen at –18°C or below. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
