Jack's Creek Angus Ribeye Steak
Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer.
Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite. Jack's Creek Angus beef is derived from Angus cattle, grain fed for 120+ days on a specifically formulated high energy grain diet. All of the cattle are raised free range for the first part of their lives in a natural clean environment, grazing on the abundance of natural grasses in Eastern Australia.
The perfect all round, everyday eating experience – never settle for anything less. Angus beef’s superiority is a result of its juicy and delicious flavour.
These Angus Ribeyes are are aged up to 60 days for maximum tenderness and flavor. Expect an upscale eating experience with these amazing steaks. Each piece is cut with precision and poise by our veteran butchers. This attention to detail provides the highest quality mouth-watering ribeye steaks every time you order!
- Origin: Australia.
- Grade: MS 3+, Equivalent to Upper Third Choice or Higher in USA.
- Breed: 75% Angus.
- Additional Info: AHDAA Halal Certified.
- Aged: 60+ days wet aged.
- Weight: 12oz, 14oz or 16oz.
- Description: Hand-Crafted.
- Packaging: Individually wrapped & vacuum sealed.
- Gift Box: Delivered in a classic black gift box.
- Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.
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