Beef – Rib Eye On the Bone

Commonly known as the OP Rib (Oven Prepared) or Rib Cutlet, beef rib eye is the ultimate statement piece for premium steakhouse and bistro menus. By leaving the rib bone intact, the meat retains maximum moisture during char-grilling or roasting, while the natural intramuscular marbling delivers a rich, buttery flavour and superior tenderness.

Ideally suited for high-end dining and specialized grills, this cut offers impressive plate presentation and high perceived value. Whether featured as a thick-cut signature steak or roasted whole as a standing rib, it provides a consistent, high-impact dining experience that showcases the very best of Australian beef.