Dry Aged Rangers Valley Black Market Cote de Boeuf Marble Score 5+
This Rib Eye from Rangers Valley is a showstopper. This cut will guarantee you a rich and buttery flavour with a soft and succulent texture. Dry aged for a minimum of 30 days, this cut is best cooked on a BBQ and served simply or cooked in a pan and basted with butter & thyme.
Important to note that this is the same incredible cut of beef used by Lennox Hastie from the award winning Firedoor in Sydney (his beef however has been dry aged for 200+ days).
Rangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high quality beef production by providing a stress-free environment for animals all year round. Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, like that of a pasture fed animal.
This approach delivers beef products that achieve very consistent marbling scores. Black Market beef has a marble score of 5 and above – which is common in Wagyu beef but something incredibly rare in pure Black Angus beef.
Rangers Valley is one of the world's most respected and premium marbled beef producers. Rangers Valley Black Market Beef is exclusive to Vic's Meat.