If your steaks sometimes eat tougher than expected, it’s often a consistency issue, not just cooking. We brought in Ralph’s prime grass-fed beef blocks (Australia) to give you fewer surprises and better control at home.
Learn more: Ralph’s Australian Beef (our sourcing page) here.
Photo reference: Some images show a full striploin (≈5.0 kg) for display. This listing sells Striploin Half Block (≈2.5 kg).
WHAT YOU CAN CHOOSE (CUT + PRICE):
-
Tenderloin Block (≈2.0 kg) • RM 338
1" (2.5 cm) guide: ~10 steaks (about ~200 g each) -
Striploin Half Block (≈2.5 kg) • RM 248
1" (2.5 cm) guide: ~10 steaks (about ~250 g each) -
Ribeye Block (≈3.0 kg) • RM 398
1" (2.5 cm) guide: ~12 steaks (about ~250 g each)
OPTIONAL: SLICING THICKNESS (FREE)
Select your preferred thickness on this page (optional). If you choose Custom request, please write your exact instructions in Notes to butcher below.
- Whole block (No cutting)
- Classic all-rounder (Pan/Grill): 2.5 cm (1 inch)
- Grill thicker: 3.2 cm (1.25 inch)
- Thick: 3.8 cm (1.5 inch)
- Extra thick (Reverse sear): 4.5 cm (1.75 inch)
- Steakhouse thick (Reverse sear/Oven finish): 5.1 cm (2 inch)
- Custom request: write below in “Notes to butcher”
NOTES TO BUTCHER (IF NEEDED)
Suggested format: Thickness: __ cm | Pieces: __ | Notes: __
Example: “Cut 10 steaks at 3.2 cm” or “Cut as many pieces as possible”
Important notes:
- Thickness is approximate (about ±2–3 mm).
- No shabu-shabu or yakiniku thin slicing.
- Thicker cuts yield fewer pieces per block.
- Piece counts and weights are approximate (block shape, trimming, and fat cap vary).
Storage notes: Delivered frozen and vacuum packed. For best texture, thaw in fridge (0–4 °C) overnight. Keep freezer at ≤ −18 °C for long-term storage.
More reading: About Ralph’s Meat Company
here.
Young vs Older Beef: Colour, Tenderness, Marbling & Cooking Guide
here.
Notes:
- All products are frozen
- All blocks are vacuum packed
- Halal-handled (as labelled)
