All Moombra Meats Products
Rib on
Rib on
Bone
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Scotch fillet with the rib bone in, the most impressive cut from the rib primal.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookBBQ / Oven
TextureTender
FatMod-High
Serve55-60°C
Cut Overview
About This Cut
Scotch fillet with the rib bone still attached, typically 4 to 6cm thick. The bone helps the meat cook more evenly through the centre. Reverse sear is the best approach for a cut this thick: low oven at 100 to 120°C until the centre hits 45°C, then a ripping hot grill or cast iron pan for the crust. Pull at 55°C and the carry-over will take it to medium-rare.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000851 - Beef, steak, boneless, scotch fillet, untrimmed, raw. Values are typical averages per 100g. Not dietary or medical advice.
179kcal
Energy per 100g
179 kcal
751 kJ • typical average
Protein22.4g
Complete protein. All essential amino acids present.
Total Fat10g
Naturally occurring.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium53mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy179 kcal / 751 kJ▼
Total energy from protein and fat.
Protein22.4 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat10 g▼
All fat occurs naturally in the beef.
of which Saturated4.09 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium53 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron2.09 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.45 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B120.7 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.16 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)6.38 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Rib on Bone Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
▼Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000851) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
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 fridge 30-45 minutes before cooking.
Best Cooking Method
Reverse sear for perfect doneness, or direct BBQ for a charred crust.
Seasoning
Salt generously, ideally the night before.
Internal Temperature
Medium-rare: 55-57°C. Medium: 60-63°C. FSANZ safe minimum for whole beef cuts is 63°C.
Resting
Rest 8-10 minutes. Carve off bone then slice against the grain.
Recipe Suggestions
Recipes
01
Reverse-Sear Rib on Bone
▼You'll Need
1 x rib on bone (600-800g)2 tbsp beef tallow4 garlic cloves, smashed4 sprigs rosemary50g butterFlaky salt and cracked pepper
Method1Season steak heavily with flaky salt and pepper. Place on a wire rack over a baking sheet.
2Preheat oven to 120°C. Roast until internal temp reaches 48°C -- roughly 45-60 minutes depending on thickness.
3Remove and rest while getting a cast iron pan ripping hot.
4Add tallow. Sear steak 90 seconds per side including the fat edge. Add butter, garlic, rosemary. Baste 1 minute.
5Rest 5 minutes. The carry-over heat will bring it to 55-57°C.
6Carve off the bone first, then slice against the grain.
Tip: Reverse sear gives you edge-to-edge even doneness. The low oven dries the surface so the sear creates an instant deep crust.
02
Grilled Rib on Bone
▼You'll Need
1 x rib on bone (600-800g)2 tbsp olive oil3 garlic cloves, minced1 tbsp fresh rosemary, choppedFlaky salt and cracked pepper
Method1Rub steak with oil, garlic, rosemary, salt and pepper. Rest 30 minutes.
2Get BBQ to high heat. Sear steak 4-5 minutes per side.
3Move to indirect heat. Close lid. Continue cooking until internal temp reaches 54-55°C.
4Rest 8 minutes before carving.
Tip: The bone side is slightly insulated. When using indirect heat after searing, position the bone side closer to the heat source.
03
Standing Rib Roast
▼You'll Need
1 x 2-rib section rib on bone (approx 1.5kg)3 tbsp coarse salt2 tbsp coarsely cracked black pepper2 tbsp fresh rosemary, finely chopped4 garlic cloves, minced2 tbsp olive oil400ml beef stock (for gravy)1 tbsp plain flour (for gravy)1 tbsp Dijon mustard (for gravy)
Method1Mix salt, pepper, rosemary, garlic and olive oil. Rub all over the roast. Refrigerate uncovered overnight.
2Bring to room temperature 1 hour before cooking. Preheat oven to 230°C.
3Stand the roast bone-side down in a roasting pan. Roast 20 minutes to develop a crust.
4Reduce oven to 150°C. Continue roasting until internal temp reaches 52°C for medium-rare (roughly 15 min per 500g at this stage).
5Rest tented with foil for 20-25 minutes. Temperature will rise to 55-57°C.
6Pour off excess fat from roasting pan, leaving 1 tbsp. Add flour, stir on stovetop 1 minute. Whisk in stock and mustard. Simmer until thickened. Season.
7Carve between the ribs. Serve with the pan gravy.
Tip: Resting a standing rib roast properly is non-negotiable. The temperature rises 5-8°C during rest. Pull it earlier than you think you need to.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats 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 Release 3 F000851 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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