<2.5°C 48-Hour Cold-Chain Guarantee
Packed in heavy-gauge commercial EPS insulated thermal shippers with frozen food-grade gel blocks. Guaranteed to arrive below 2.5°C across QLD, NSW & VIC refrigerated corridors.
Dry-Aged O'Connor Ribeye Steak Bone-In
This dry-aged o'connor ribeye steak bone-in comes straight from our australian beef program. Graded MB4-5, finished with 45 days dry-aged. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 900g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.
- • Minimum order allocation: $423.00 AUD across store
- • Free cold-chain refrigerated delivery on orders over $2,000 AUD
- • 10% auto-discount applied instantly on Bitcoin (BTC) & USDT payments
- • Settlement Rails: PayID (Osko instant), Direct Bank Wire, Crypto
Cutting Anatomy, Culinary Temperature & Cold-Chain Integrity
Butcher Cutting, Silver Skin Removal & Marbling Notes
Hand-cut from MSA-accredited southern Australian prime cattle and heritage breeds. Every cut is individually pre-trimmed of heavy external tallow, inspected for intramuscular fat distribution, and precision vacuum-sealed in heavy-duty cryovac pouches to protect moisture and eliminate oxidation.
About This Cut
How do I cook Dry-Aged O'Connor Ribeye Steak Bone-In?+
The best method for this cut is to pan-sear or chargrill it — seared hard on both sides and rested. Key tip: bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre.
How should I store and freeze this beef?+
Keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months. Always keep it in its original vacuum seal until you're ready to cook — this preserves freshness and prevents freezer burn.
What weight and pack size does Dry-Aged O'Connor Ribeye Steak Bone-In come in?+
Each order of Dry-Aged O'Connor Ribeye Steak Bone-In is supplied at 900g, graded as "MSA Graded". If you need a different pack size for wholesale or bulk ordering, contact our concierge team before placing your order.
What does the "MB4-5" marbling grade mean?+
MB4-5 refers to the intramuscular fat distribution in this cut, which directly affects juiciness and flavour when cooked. Higher marbling grades render more fat through the meat during cooking, producing a richer, more tender result — this is one of the reasons we grade and disclose it on every applicable cut.
Is Dry-Aged O'Connor Ribeye Steak Bone-In the same as dry aged t bone steak?+
Dry-Aged O'Connor Ribeye Steak Bone-In is our specific cut and preparation — if you're comparing it to a generic "dry aged t bone steak" search, the key differences are our sourcing (direct farm-gate allocation, not supermarket distribution), the exact weight (900g), and the cold-chain handling it receives between processing and delivery.
Do you deliver Dry-Aged O'Connor Ribeye Steak Bone-In across Australia?+
Yes — this item ships via our sub-zero 48-hour cold-chain courier network, insulated in thermal wool liners with solid dry ice to maintain under 2.5°C core temperature on arrival, even in peak summer heat.
More from Australian Beef
