• Marinated Cape Grim grass-fed beef ribeye roast, boneless and netted.
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Cape Grim Grass Fed Beef Marinated Ribeye Roast Boneless & Netted (Chilled, Marinated)

Chilled

Cape Grim Grass Fed Beef Marinated Ribeye Roast Boneless & Netted
(Chilled, Marinated)

$67.50
$67.50
Save $-67.50 Sold out
Tax included.

Marinated Ribeye Roast Boneless & Netted – Cape Grim Grass Fed

A boneless, netted ribeye roast from Cape Grim Grass Fed Beef, expertly marinated and ready to cook — the marbling of a ribeye steak in a roast built for sharing. Raised on Tasmania's rain-fed pastures, Cape Grim cattle are 100% grass-fed and finished, MSA graded, with no added hormones or antibiotics.

Origin: Tasmania, Australia
Weight: 500g, 1kg or 1.5kg

Product Highlight

  • Boneless and netted for even cooking and easy carving
  • Choice of Olive Oil Rosemary & Garlic or FW Smokehouse Rub
  • Ribeye's natural marbling self-bastes as it roasts
  • 100% grass-fed, no added hormones, MSA graded

How We Love It

Sear the whole roast on all sides first, then roast low until it reaches your preferred doneness — letting it rest for 10-15 minutes before removing the netting and carving keeps every slice juicy.
A Little More From Us: Your Guide to Cooking Beef

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Do you need more details? Visit our FAQ's or Contact us

$67.50
$67.50
Save $-67.50 Sold out
Tax included.

Marinated Ribeye Roast Boneless & Netted – Cape Grim Grass Fed

A boneless, netted ribeye roast from Cape Grim Grass Fed Beef, expertly marinated and ready to cook — the marbling of a ribeye steak in a roast built for sharing. Raised on Tasmania's rain-fed pastures, Cape Grim cattle are 100% grass-fed and finished, MSA graded, with no added hormones or antibiotics.

Origin: Tasmania, Australia
Weight: 500g, 1kg or 1.5kg

Product Highlight

  • Boneless and netted for even cooking and easy carving
  • Choice of Olive Oil Rosemary & Garlic or FW Smokehouse Rub
  • Ribeye's natural marbling self-bastes as it roasts
  • 100% grass-fed, no added hormones, MSA graded

How We Love It

Sear the whole roast on all sides first, then roast low until it reaches your preferred doneness — letting it rest for 10-15 minutes before removing the netting and carving keeps every slice juicy.
A Little More From Us: Your Guide to Cooking Beef

Payment & Safety

  • American Express
  • Apple Pay
  • Google Pay
  • Mastercard
  • Shop Pay
  • Union Pay
  • Visa

Ensure secure transactions and peace of mind with our trusted payment methods. Your safety is our priority, we employ advanced security measures to protect your personal information and sensitive data.

Do you need more details? Visit our FAQ's or Contact us

Frequently Asked Questions

Where does Cape Grim beef come from?

Our Cape Grim beef comes from a collective of family farmers across Tasmania, King Island and Flinders Island — home to some of the cleanest air and pastures on earth. The cattle are hand-selected Angus, MSA graded to achieve 4 and 5 star grades, and raised without antibiotics or added hormones.

What does grass-fed mean for flavour and texture?

Our cattle graze freely on rich, mineral-dense pastures with nothing else added. This produces beef with a cleaner, more pronounced natural flavour than grain-fed alternatives, along with a firmer texture — while still remaining tender thanks to careful MSA grading.

How should I cook Cape Grim beef to get the best result?

Because grass-fed beef carries less fat than grain-fed, it cooks faster and is best served medium-rare to medium. Sear steaks hard on high heat for a short time, then rest for at least 5 minutes before slicing — resting is essential to keep the beef juicy given its leaner profile.

Can I freeze Cape Grim beef?

Yes. If not using within 2–3 days of delivery, freeze it in its original vacuum packaging to lock in freshness. Thaw slowly in the refrigerator for 24 hours before cooking for the best texture and flavour.

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