Angus Pure NZ - New Zealand - Ribeye. MB2+ Grain-Fed 150 Days.

On a pair of islands at the bottom of the Pacific Ocean, New Zealand's natural beauty is distilled into a beef so pure, so tender, and so tasty, it simply melts in the mouth. This unique location, with its green rolling pastures bound by blue clear oceans, captures the essence of our beef, harbouring rich nutrients, low fats, and fine marbling to deliver extraordinary flavour.

🥩 Why Choose Angus Pure Ribeye MB 2?

Our Angus Pure Special Reserve is the pinnacle of New Zealand beef. By combining pristine natural grazing with a 150-day grain-finishing program, we achieve a consistent Marble Score 2 (MB 2) that provides a buttery texture without losing the robust, "beefy" character Angus is famous for.

• Premium Origin: 100% New Zealand Black Angus.
• Grain-Fed Excellence: 150 days of specialized feeding for superior marbling and tenderness.
• Natural Purity: No added hormones; raised in the world’s cleanest environment.
• The Cut: The Ribeye (Cube Roll) is prized for its "spinalis" cap—the tastiest muscle on the steer.

Price: 1,295.- per Kilogram

👨‍🍳 How to Cook the Perfect MB 2 Ribeye

To honor the quality of Angus Pure, follow these steps for a restaurant-quality crust and a juicy, edge-to-edge pink interior.

The Preparation

• Temper the Meat: Remove the steak from the fridge 30 minutes before cooking. This ensures even heat distribution.
• Pat Dry: Use a paper towel to remove all moisture from the surface. A dry steak equals a better Maillard reaction (crust).
• Season Heavily: Use coarse sea salt and cracked black pepper. MB 2 beef loves salt to bring out the fat's sweetness.

The Sear

• Get a cast-iron or heavy stainless steel pan smoking hot with a high-smoke-point oil.
• Lay the steak away from you. Sear for 2–3 minutes per side until a deep mahogany crust forms.
• Pro Tip: Use tongs to sear the fat cap on the side of the ribeye to render that delicious New Zealand grain-fed fat.

The Butter Baste

• Lower the heat slightly. Add a knob of unsalted butter, two cloves of crushed garlic, and a sprig of fresh rosemary (as seen in our photos).
• Tilt the pan and spoon the foaming butter over the steak for the final 60 seconds of cooking.

The Crucial Rest

• Remove from the pan at 52°C (125°F) for a perfect Medium-Rare.
• Rest for at least 5–8 minutes. This allows the juices to redistribute so they don't run out when you slice it.

"Experience the purity of the Pacific. Order your Angus Pure Ribeye today and taste the New Zealand difference."