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Description

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.

Australian F1 Wagyu is the results of breeding a 100% full-blooded Wagyu Sire and a Angus Dam. An F1 Crossbred or First Crossbred Generation is 50% Wagyu Genetics.

Taking advantage of their reputation and experience in the cattle industry, Australian ranchers introduce the very best genetics through an F2 and F3 crossbreeding with up 87% Wagyu Genetics to create something new and unique to a market looking for something rare and exclusive under their former Brand "F1" and now call Wagyu X.

Wagyu Whole Ribeye 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.
Marbling: BMS 8-9
Breed: F1-F3.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 12oz 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.

Preparation Instructions

Method 1: Pan-Seared & Oven-Finished Australian Wagyu Ribeye (BMS 8–9)

Bring to Room Temperature
Remove ribeye from the fridge 30–45 minutes before cooking.
Season Lightly
Pat dry and season with salt and freshly cracked pepper. High marbling requires minimal seasoning.
Sear the Steak
Heat a cast iron skillet over high heat until very hot. Add a splash of high smoke-point oil.
Sear ribeye for 2–3 minutes per side until a deep crust forms.
Add Aromatics & Butter
Add 2–3 tbsp butter (30–45 g), crushed garlic, and fresh thyme. Baste the steak for extra flavor.
Finish in the Oven
Transfer skillet to a preheated oven at 400°F (204°C).
Cook for 5–8 minutes for medium-rare.
Approximate times and internal temperatures:
- Rare: 120–125°F (49–52°C) – 4–5 min
- Medium-Rare: 130–135°F (54–57°C) – 5–8 min
- Medium: 140–145°F (60–63°C) – 8–10 min
- Medium-Well: 150–155°F (65–68°C) – 10–12 min
- Well-Done: 160°F+ (71°C+) – 12+ min
Rest Before Serving
Let steak rest for 5–10 minutes to allow juices to redistribute.

Method 2: Reverse Sear Australian Wagyu Ribeye (BMS 8–9)

Preheat Oven
Set oven to 250°F (121°C) for slow cooking.
Season & Prepare
Season lightly with salt and pepper. Place ribeye on a wire rack over a baking sheet.
Slow Cook
Cook until internal temperature is about 10–15°F (5–8°C) below target doneness.
Approximate internal temperatures:
- Rare: 110°F (43°C)
- Medium-Rare: 120°F (49°C)
- Medium: 130°F (54°C)
Sear for Crust
Heat a skillet over high heat and sear for 1–2 minutes per side until a golden crust forms.
Rest & Serve
Let rest for 5 minutes before slicing.

Serving Suggestions:

Pair with roasted garlic mashed potatoes, grilled asparagus, and a bold red wine like Barossa Valley Shiraz or Napa Valley Cabernet Sauvignon.