Green Diamond - Australian - Ribeye. MB2+ Grass-Fed

The Rarity of MB2 Grass-Fed: Finding a minimum marble score of 2 on a 100% grass-fed steak is exceptionally rare. Because grass-fed cattle are naturally leaner, hitting that MB2 benchmark means the cattle were raised on highly premium, nutrient-dense diets. You get the clean, earthy, robust flavor of grass-fed beef, combined with the buttery tenderness and internal fat-basting usually reserved for grain-fed cuts. As clearly visible, the web of intramuscular marbling is stunning for a grass-fed ribeye.

Lush Victorian Pastures: The environment dictates the flavor. This cattle is raised on the notoriously lush, rain-soaked pastures of Victoria. This pristine, highly active grazing environment translates directly into a deeper red color, a cleaner mineral profile, and beef that fundamentally tastes richer and better than standard commodity meat.

Unrivaled Pedigree: Kilcoy is a heavyweight in the premium beef industry, and this ranching program is the winner of over 45 world awards. When you buy the Green Diamond label, you are securing beef from a proven, world-class lineage where quality control is absolute.
Why It’s a Great Price:
At 695 THB per kilo, this is an absolute steal. Standard, un-graded imported grass-fed ribeye easily commands this price—or higher—in standard retail markets across Bangkok. To secure a certified MB2, award-winning ribeye at this tier for under 700 THB is a massive disruption to standard market pricing. You are securing a luxury-tier protein at an everyday commodity price.

How to Cook It:
Because of the unique fat content in this specific grass-fed cut, you want to treat it with high heat and precision to maximize the flavor.

Prep: Let the thick-cut steak come completely to room temperature. Season it aggressively with coarse sea salt and cracked black pepper.

The Sear: Grass-fed fat melts faster and cleaner than grain-fed fat. Get a heavy cast-iron skillet smoking hot with a high-smoke-point oil (like beef tallow). Sear for 2 to 3 minutes per side to build a heavy, caramelized crust.

The Baste: Drop the heat, toss in a generous knob of butter, crushed garlic, and a sprig of fresh rosemary (like the one pictured). Baste the foaming butter over the steak for one final minute.

The Rest: Pull it off the heat right at medium-rare (an internal temp of around 52°C) and let it rest for 5 to 10 minutes. This allows the rare MB2 fat to fully render through the muscle, ensuring a flawless, intensely juicy bite.