The Coorongs' natural beauty, abundant wildlife and unspoilt coastline makes it one of South Australia’s most beautiful places and no better spot to produce one of Australia's finest premium beef brands 'Coorong Black'. Our verified 100 day grain-fed black angus cattle is grown and processed under a framework that enhances maximum tenderness and flavour.

Our grain-fed beef is; Hand selected Grain-fed for minimum 100 days Fed on a custom made grain ration Graded for consistency Full of flavour that is well balanced Farmed to the world’s highest standards, Coorong Black is destined for top end restaurants ensuring an outstanding dining experience every time.

The ribeye with bone and tomahawk steak are similar in position, with the main difference being the size of the bone. Both cuts have meat tightly attached to the bone, which does not shrink during cooking, ensuring the retention of juices and a more tender and juicy texture. The beef bone marrow adds a deliciously juicy flavor when melted into the meat during cooking.

Suggested cooking method:
The day before serving, transfer the steak from the freezer to the refrigerator to enhance the flavor. Two hours before cooking, remove from the refrigerator to thaw at room temperature.
Evenly massage freshly ground black pepper and salt onto the surface, then roast in a preheated oven at 100 degrees Celsius for 1.5 to 1.75 hours. After removing from the oven, let the steak rest for 30 minutes to relax fully. Next, sear the surface in a skillet with a little oil until golden brown - adding garlic cloves and herbs to the oil can enhance the flavor.

Recommended dipping sauces: Mustard sauce/smoked salt/balsamic vinegar garlic olive oil

Tip: Don't discard the remaining bones with bits of meat and tendons still attached; they are excellent for making a delicious beef broth!