RIB EYE (ENTRECOTE) (MS 6/7)

Coming from the lightly worked upper rib cage area, the Rib Eye Steak is both flavourful and tender, making it perfect for slow oven roasting and grilling. The Rib Eye Steak is surely a gift to all steak purists with its rich flavour, smooth texture and juiciness. Australia’s number one producer of premium quality Wagyu Beef uses Karoge Washu bred Wagyu and Tajima Bloodlines, selected on the basis of more than forty years of progeny testing. Through ongoing training programs, the company is educating Australia’s farmers to correctly feed and manage these cattle from birth to slaughter.

The Duckhorn Cabernet Sauvignon is a good choice for a juicy rib eye. It has vibrant layers of red and black fruit mingle with hints of violet, dried herbs, black licorice and graphite. The flavors echo the aromas, with lovely black currant and licorice elements supported by firm, impeccably balanced, tannins and an excellent structure. Good acidity helps to carry the juicy dark fruit notes through to a long, satisfying finish.