Oven Prepared Ribeye Steaks (bone-in) from $77/kg - Grass-fed Wagyu MB2+ - Roam

Sourced With Care

Roam is built around the belief that the best beef comes from animals that live the way nature intended. Cattle are raised on open Australian pastures, free to roam and feed on native grasses across some of the country's cleanest growing regions.

No hormones, no grain finishing, no shortcuts. Every animal is fully traceable from paddock to pack and processed under strict Halal certification. The result is beef with real character, raised slow and butchered properly, then each steak is hand selected at Cost Cut Meats before it is packed for dispatch.

Why Grass Fed Matters

Grass fed beef is leaner, deeper in flavour, and higher in omega 3 fatty acids than grain finished alternatives. Cattle raised on pasture develop muscle slowly and naturally, building the connective tissue and fat distribution that gives the meat its character.

With Wagyu, that grass fed finish changes the experience. Most Wagyu is grain finished for a heavy, ultra rich mouthfeel, but Roam achieves its MB2+ marble score naturally through breed genetics and quality pasture. You get the signature Wagyu marbling and tenderness with a cleaner, more beef forward flavour, and the bone adds a savoury depth no boneless cut can match.

Packaging and Storage

Each steak is individually cryovac sealed to lock in freshness, then packed into insulated boxes with food grade gel ice for the journey to your door. Your meat arrives chilled, not frozen, ready for the fridge or freezer.

Keep it refrigerated below 4C and use within 14 days of dispatch, or freeze at minus 18C for up to 12 months. Once opened, cook within 3 days. To defrost, transfer to the fridge 24 hours before cooking for the best texture and juiciness, and never refreeze once thawed.

The Cost Cut Meats Promise

Every steak is hand selected, expertly butchered, and graded to the standard we would serve our own families, backed by MB2+ Wagyu marbling and full Halal certification. If it doesn't meet your standards, it doesn't meet ours. Add these to your cart and taste grass fed Wagyu ribeye that punches well above its price.

Flavour and Texture

These ribeye steaks deliver everything you want from grass fed Wagyu. Expect a rich, beefy flavour with clean grassy notes from the pasture finish, balanced by the buttery sweetness of MB2+ marbling. The texture is tender and juicy with a satisfying chew around the eye, and the bone adds a deep, savoury character you simply cannot get from a boneless cut.

Pair them with a bold Australian Shiraz or a peppery Barossa Cabernet. On the plate, these steaks love simple sides like roasted garlic, buttery mash, charred broccolini, or a crisp watercress salad with horseradish cream.

How to Cook a Bone-In Ribeye

The golden rule is simple: bring the meat to room temperature before cooking, then season generously with sea salt and cracked pepper.

For Steaks

Heat a heavy pan or BBQ to very hot. Sear each side for 2 to 3 minutes until a deep crust forms, then drop the heat to medium and cook a further 3 to 4 minutes per side for medium rare. Use a meat thermometer and pull at 52C internal. Rest at least 5 minutes before slicing.

For Oven Finishing

Sear first in a hot pan for 2 minutes per side, then transfer to a preheated 200C oven for 6 to 8 minutes for medium rare. Always rest the steak for half the cooking time to lock in the juices.

Pro Tip

Baste with butter, thyme, and a crushed garlic clove in the final minute of pan searing for a steakhouse finish at home.

Perfect For

Here is when these steaks shine.

Readable version

• Special occasion steak nights: When you want to impress without booking a restaurant.
• Father's Day or birthday BBQs: A proper hero cut on the grill that everyone will remember.
• Date night at home: Two steaks, a bottle of red, and you are set.
• Weekend slow roasting: Roast a couple together for a stunning shared centrepiece with all the trimmings.