Rib on Bone | Burnham Grazing | Nutrition Verified
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Burnham Grazing Rib on Bone
Premium CutCertified OrganicVerified Origin

Rib on
Bone

Burnham Grazing | Banana Shire, Central QLD

Bone-in ribeye. Rich marbling, huge flavour, the steak you build a dinner around.

FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
CookPan / BBQ / Roast
TextureRich, buttery
FatHigh
Serve55-60°C
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Cut OverviewAbout This Cut

The rib on bone is a bone-in ribeye, cut from the fore rib. The bone shields the meat from heat loss and adds flavour through the cook. Generous marbling delivers rich intramuscular fat.

Tip: Rib on bone is worth the reverse sear. 110°C oven to 45°C internal, then blast the sear at the end for perfect medium-rare edge to edge.

The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
Biodynamic
CertifiedFarm certified

Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.

Verified Nutrition Data
Nutritional Values
Data Source

F000823 - Beef, rib on bone (bone-in ribeye), untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

225kcal
Energy per 100g
225 kcal
942 kJ · typical average
Macronutrients per 100g
Protein19.0g
Complete protein. All essential amino acids present.
Total Fat16.5g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium50mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
225 kcal / 942 kJ▼
Total energy from protein and fat.
Protein
19.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
16.5 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated
7.0 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
50 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron
2.0 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
4.2 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.8 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.4 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
5.8 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD F000823 - Beef, rib on bone (bone-in ribeye), untrimmed, raw. Typical averages per 100g. Not dietary or medical advice.
Rib on Bone | Burnham Grazing | Nutrition Verified
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 90 minutes before cooking. Thick bone-in cuts need longer.
Best Cooking Method
Reverse sear: 110°C oven until 45°C internal, then blast in a hot pan 1 minute per side.
Seasoning
Flaky salt and pepper only. The marbling does the work.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. Pull 2°C under target for carryover.
Resting
Rest 10 minutes minimum. Slice off the bone, then across the grain.
Recipe Suggestions
Recipes
01
Reverse Sear Rib on BoneReverse sear · 90 min · Serves 2
▼
You'll Need
1 rib on bone (1-1.2kg, 4cm thick)Flaky saltCracked black pepper2 tbsp beef tallow1 head of garlic, halved4 sprigs thyme30g butter
Method
1Salt the steak generously on all sides. Rest uncovered in fridge for 2-24 hours.
2Heat oven to 110°C. Place steak on a wire rack over a tray. Cook until internal hits 45°C (around 45-60 minutes).
3Rest 15 minutes while heating a cast iron pan to smoking hot.
4Add tallow to pan. Sear steak 60 seconds per side. Stand on fat edge 30 seconds.
5Add garlic, thyme and butter. Baste 30 seconds. Rest 5 minutes. Slice off the bone.
Tip: A probe thermometer is non-negotiable for a cut this big. Eyeballing it wastes a great steak.
02
BBQ Rib on Bone with ChimichurriBBQ · 30 min · Serves 2
▼
You'll Need
1 rib on bone (1kg)Flaky salt and pepper1 cup flat-leaf parsley, chopped3 garlic cloves, minced1 long red chilli, finely diced2 tbsp red wine vinegar80ml extra virgin olive oilSalt to taste
Method
1Make chimichurri: combine parsley, garlic, chilli, vinegar, olive oil and salt. Rest 20 minutes.
2Bring steak to room temperature. Season heavily with salt and pepper.
3Set BBQ up for two-zone cooking. Sear directly 2 minutes per side over high heat.
4Move to indirect heat. Close lid. Cook to 50°C internal (about 10-15 minutes).
5Rest 10 minutes. Slice off the bone. Spoon chimichurri generously over.
Tip: A closed BBQ lid is your oven. Keep the thermometer in and leave it alone.
03
Cowboy Steak with Charred Spring OnionsBBQ · 25 min · Serves 2-3
▼
You'll Need
1 Burnham Grazing rib on the bone (600 to 800g)Flaky salt and cracked pepper2 bunches spring onions, trimmed3 tbsp olive oil1 lemon, halvedAleppo pepper or chilli flakes50g butter2 sprigs rosemary2 garlic cloves, smashed
Method
1Season rib heavily 2 hours ahead. Bring to room temp.
2BBQ on high heat. Sear 3 minutes per side for a crust. Move to indirect heat and cook to 52 degrees C internal, about 15 to 20 minutes.
3Add butter, rosemary and garlic to the pan if using. Baste the rib in foaming butter.
4Toss spring onions in olive oil. Char on the grill until soft and blackened in spots, 5 minutes.
5Rest the rib 8 minutes. Slice off the bone, across the grain. Squeeze lemon over. Top with spring onions and aleppo pepper.
Tip: The bone insulates the meat near it from heat. Stand the rib up on the bone for the last few minutes if the inside is lagging.
Independently Verified · NV 1.0
Verified OriginFarms (Stonehaven and Glenroy), region (Banana Shire, Central QLD), and the Burnham family are declared and verified against on-pack and marketing claims.
Full Supply Chain TraceabilityProcessed at Biloela Quality Meats in Biloela. Batch-traceability confirmed under accredited standards.
Transparent Raising PracticesCertified organic and biodynamic cattle, grassfed and grassfinished. Raising method, feed inputs, and handling declared and verified.
No Hormones or Growth PromotantsNo added hormones or growth promotants in the raising program. Declared and verified against on-pack and marketing claims.
Accurate Nutritional ProfileNutritional values are sourced from FSANZ AFCD and presented as typical averages per 100g. They are not absolute or guaranteed values.
Honest Ingredient DeclarationFull ingredient declaration: BEEF. No additives, injections, or preservatives. Consistent with on-pack labelling.

Nutrition Verified confirms that what Burnham Grazing declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD or supplied by the producer and are typical averages per 100g. Verification does not constitute regulatory approval or endorsement of any product.