Dry Aged Rangers Valley Black Market Cote de Boeuf Marbling Score 5+

This Rib Eye from Rangers Valley is a showstopper. This cut will guarantee you a rich and buttery flavour with a soft and succulent texture. Dry aged for a minimum of 100 days, this cut is best cooked on a BBQ and served simply or cooked in a pan and basted with butter & thyme.

Important to note that this is the same incredible cut of beef used by Lennox Hastie from the award-winning Firedoor in Sydney (his beef however has been dry aged for 200+ days).

Rangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high-quality beef production by providing a stress-free environment for animals all year round. Rangers Valley achieves maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, like that of a pasture fed animal.

This approach delivers beef products that achieve very consistent marbling scores. Black Market beef has a marbling score of 5 and above – which is common in Wagyu beef but something incredibly rare in pure Black Angus beef. 

Rangers Valley is one of the world's most respected and premium marbled beef producers.