Market Value Rib

Market value rib is our everyday rib steak for weeknight cooking, with the dependable beef flavour you expect from the rib. It suits the grill, the barbecue or a hot pan, and it's cut at our Cannon Hill butcher counter. Like everything we sell over the counter, it's gluten free.

Salt it generously just before it hits a screaming hot cast iron pan or grill. For a 2.5cm steak, give each side 2 to 3 minutes and pull it at 52°C. Let it sit on a warm board until the juices settle, about 5 minutes, and it'll finish at 54°C medium-rare. For something richer, step up to our King Island grass fed rib, or try the market value rump when you want a leaner steak.