AustraliaSee the cut ↗ANGUS RESERVE
Angus Ribeye
For a generous weekend steak. Compare the actual cut, not just the grade.
Sold by the whole cut · quote on request
MB3+ label↗
View original photograph ↗
Original source samples. Photographs may show different pieces or batches; they do not promise a specific retail pack or current stock.
BLACK ONYX · RANGERS VALLEY
Black Angus Striploin
A defined striploin eye, a natural fat cap, and the satisfying character of a classic steak cut.
- Origin
- Australia
- Breed / record
- Black Angus
- Grade / label
- MB3–4 label
- Source record
- MS-F008
For a steak night at home. Ask about available portion weights and thickness.
Sold by the whole cut · thickness discussed before ordering
Plan my preferred thickness ↘What will my quote include?
- Whole-cut weight, feasible slicing thickness, trimming and end pieces
- Current batch, chilled or frozen state, and storage label
- Product price, packaging, delivery charges and arrival options
WHOLE CUT. PERSONAL CHOICE.Your steak.
Your steak.
Your thickness.
Not limited to a supermarket’s preset thickness. Buy the whole cut, choose how you’d like it sliced, and make room for your kind of steak night.
01 / CHOOSE YOUR CUT & LABELBLACK ONYX · RANGERS VALLEY
BLACK ONYX · RANGERS VALLEY
Black Angus Striploin
Choose a real product reference, not a universal grade ladder. Current stock and the exact label are confirmed before ordering.
Australia vs USDA: understand the labels ↗REAL SOURCE PHOTO ↗Australia · MS-F008MB3–4 label
The sample grade card reads MB3–4. The supplier description says M3+; these are kept separate. Photos are from one product record, not a guaranteed single batch.
Compare the actual cut & packaging ↗Archive samples, not current stock. This selection changes the product reference, not the illustrative 3D marbling.
3D CUTTING STUDIOILLUSTRATIVE MODEL
Drag sideways to rotate
This 3D cutting preview helps compare thickness. Shape and dimensions are illustrative; slice gaps are enlarged for clarity. Actual cutting follows the selected whole cut.
COOKING STARTING POINT25 mm · Everyday pan-sear
A practical starting point for a ribeye or striploin in your frying pan. Adjust for your pan, the cut and your preferred doneness.
5 mm60 mm
mm
ONE WHOLE CUT · UNIFORM THICKNESS12 full slices in this demo
No end piece in this idealised calculation.
Based on a 300 mm demo length. Actual yield depends on the piece and trimming; cutting losses are not included.
Adjust demo length 300 mm
200 mm500 mm
Sold by the whole cut, not by the demo slice. The 5–60 mm slider is a preference simulator. We’ll confirm the actual weight, feasible thickness, trimming, end pieces, packing and quote with you.
About these cooking suggestions
Starting points for striploin and ribeye, not fixed cooking times or guaranteed results. Equipment, starting temperature and doneness matter. A higher grade or thicker slice is not automatically a better fit.
MLA · Cooking methods ↗Jessica Gavin · Reverse-sear guide ↗Open original photographs & label notes ↘
The sample grade card reads MB3–4. The supplier description says M3+; these are kept separate. Photos are from one product record, not a guaranteed single batch.
Archive dates identify the photographed samples, not the age or availability of a product offered today. Request current-batch evidence before ordering.
A MORE INFORMED CHOICE
Not sure this is your cut?
Also worth a closer look.
AustraliaSee the cut ↗
New ZealandSee the cut ↗SILVER FERN FARMS
Grass-Fed Ribeye Selection
For comparing grass-fed and grain-finished options. Request current-batch details.
Sold by the whole cut · quote on request
Grass-fed label↗
RussiaSee the cut ↗MIRATORG
Black Angus Ribeye
For an origin comparison. Ask which current batch and retail portions are available.
Sold by the whole cut · quote on request
Brand label PRIME↗