Bone-In Rib Eye Steak | Rib Eye on the Bone
Rib eye on the bone is scotch fillet with the rib bone left attached, and ours is grass-fed Wagyu from Roam, sold as individually vacuum sealed steaks of 350g to 450g each.
Every steak is graded marble score 2+ (MB2+) and halal certified. They are sold by the box and priced per kilo, so the price per steak falls as the box gets bigger.
Bone-in rib eye price per kg
Prices checked 18 October 2026.
| Box | Weight | Price per kg | Estimated steaks |
|---|---|---|---|
| Half box | 9kg | $82/kg | about 20 to 25 |
| Full box | 18kg | $77/kg | about 40 to 50 |
| Double box | 36kg | $72/kg | about 80 to 100 |
Steak counts are estimates worked out from the 350g to 450g weight range, not a fixed number per box.
What the bone does
The rib bone shields the meat beside it from direct heat, so that part of the steak cooks more gently and stays juicy. That makes a bone-in rib eye a little more forgiving on a hot barbecue than the same steak without the bone.
The bone also counts towards the weight. Part of every 350g to 450g steak is bone, so you get slightly less meat per kilo than with boneless scotch fillet, in exchange for the look of the steak and a slower, juicier cook next to the bone.
Buying notes for rib eye on the bone
- Thickness: a thicker steak gives you time to build a crust before the centre overcooks, so judge cooking time by thickness and internal temperature rather than by weight.
- Portions: one 350g to 450g steak is a generous serve for one person, or enough for two when sliced off the bone and served with sides.
- Storage: each steak is sealed on its own, so you can freeze the box and thaw only what you need.
- Halal: these steaks sit in our halal certified range, and certificates are available on request from orders@costcutmeats.com.au.
Rib eye or scotch fillet?
They are the same muscle. In Australia, rib eye usually means the steak with the bone in and scotch fillet the boneless cut, and the difference between rib eye and scotch fillet mostly comes down to naming.
If you would rather cut boneless steaks yourself, the scotch fillet range sells the whole cube roll from AMG, Southern Ranges and Roam.
How to cook rib eye on the bone
Take the steak out of the fridge about 30 minutes before cooking, salt it well and cook it over high heat, turning every minute or two, to medium rare or medium. Rest it for five minutes, then cut the eye away from the bone and slice across the grain.
Frequently Asked Questions
Is this rib eye grass-fed?
Yes. Roam raises its cattle on pasture in Queensland and New South Wales, and these steaks are sold as grass-fed Wagyu.
Can I freeze bone-in rib eye?
Yes. Each steak is individually vacuum sealed, so freeze them in their packs and thaw overnight in the fridge before cooking.
How much is delivery?
Delivery is a flat $30 and free on orders of $600 or more, so a half box of these steaks qualifies on its own. We deliver chilled, in insulated liners with ice packs, to every state and territory except the NT.
