{"product_id":"bb9234","title":"Jack's Creek - Australian - Black Angus Ribeye. MB3 Grain-Fed 150 Days. World Champion [ Greg's Birthday ]","description":"\u003cpre style=\"font-family: 'Segoe UI', 'Helvetica Neue', Arial, sans-serif; font-size:16px; line-height:1.6; color:#333; white-space:pre-wrap; background:#fafafa; border-radius:8px;\"\u003eSPECIAL 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.\n\nTaste 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!\n\nAbout the Producer: Jack's Creek (Australia)\nJack’s Creek is a globally acclaimed pioneer in premium beef, operating out of the temperate, high-rainfall pastures of New South Wales, Australia.\n\nThe 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.\n\n150-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.\n\nExpert Cooking Tips: Mastering the Thick-Cut Ribeye\nWith an MB3 grain-fed ribeye, you want to build a deep, savory crust while allowing that center marbling to warm up and soften perfectly.\n\nThe 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.\n\nHard 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.\n\nThe 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.\n\nTarget Doneness: Pull the steaks when they hit 52°C (125°F) internally for a perfect steakhouse medium-rare.\n\nThe 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.\u003c\/pre\u003e","brand":"Bangkok Beef","offers":[{"title":"4pc x 250g (1Kg ±50g)","offer_id":42180437573687,"sku":"bb9234","price":1590.0,"currency_code":"THB","in_stock":true},{"title":"3pc x 400g (1.2Kg ±60g)","offer_id":42180437606455,"sku":"bb9234","price":1910.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/0578\/7447\/files\/bb9234-1.jpg?v=1782452601","url":"https:\/\/bangkokbeef.com\/products\/bb9234","provider":"Bangkok Beef","version":"1.0","type":"link"}