Jack's Creek - Australian - Black Angus Ribeye. MB3 Grain-Fed 150 Days. World Champion [ Greg's Birthday ]

SPECIAL BATCH PRICE! We scored a direct volume allocation on this premium run and we are dropping the price to give our customers the ultimate steakhouse deal.

Taste the award-winning legacy of Jack’s Creek—the legendary Australian ranch decorated with multiple "World’s Best Steak Producer" titles. Cut thick and clean, these premium Black Angus Ribeye (Scotch Fillet) steaks feature a verified Marble Score of 3 and a meticulous 150-day grain finish. This extended feeding window delivers an intensely beefy heritage flavor, stunning fine-line marbling, and a buttery, juicy texture that easily beats out standard cuts. Unbeatable value while this specific batch lasts!

About the Producer: Jack's Creek (Australia)
Jack’s Creek is a globally acclaimed pioneer in premium beef, operating out of the temperate, high-rainfall pastures of New South Wales, Australia.

The World Championship Standard: Famous for dominating the World Steak Challenge, Jack's Creek is celebrated by top chefs worldwide for their flawless genetic selection, bright cherry-red meat color, and consistent marbling density.

150-Day Elite Grain Finish: Their customized grain-feeding program is designed specifically to maximize intramuscular marbling sweetness while retaining the bold, robust flavor profile that pure Black Angus cattle are famous for.

Expert Cooking Tips: Mastering the Thick-Cut Ribeye
With an MB3 grain-fed ribeye, you want to build a deep, savory crust while allowing that center marbling to warm up and soften perfectly.

The Dry Prep: Take the steaks out of the fridge 30–45 minutes before cooking. Pat the surfaces completely dry with a paper towel and season generously with coarse sea salt. Dry surfaces equal an elite, golden-brown sear.

Hard Sear: Fire up a cast-iron skillet or heavy stainless steel pan until it’s smoking hot. Lay the steaks in. Sear for 2 minutes without moving them to lock in a serious crust, then flip.

The Butter Baste: As soon as you flip the steak, drop a massive block of unsalted butter, a few smashed garlic cloves, and a sprig of fresh rosemary into the pan. Tilt the skillet and spoon that foaming, nutty butter over the meat continuously for the next 1.5 to 2 minutes.

Target Doneness: Pull the steaks when they hit 52°C (125°F) internally for a perfect steakhouse medium-rare.

The Rest: Let them rest on a warm board for 5 minutes before slicing. This allows the internal juices to expand back out to the edges, ensuring every bite is drippingly tender.