Name: Festive Wagyu Ribeye MB4-5 Roast
Brand: La Carne Premium Meat
Price: 1469.0 AED
Availability: InStock

Rub options

Smoking Beards® The Original™

Smoking Beards® The Bayou Blaze™

Add thermometer

No need for thermometer

Add CAB Instant-read Thermometer

Add The Original MEATER Block

Add MEATER Plus

Add MEATER Pro / 2 Plus

Price

Weight: 3kg.

Fresh chilled and ready-to-cook.

Enjoy our Australian Wagyu Ribeye MB4-5 Roast. All our festive items are butcher-tied and dusted with Smoking Beards Rub either The Original or The Bayou Blaze.

Our Wagyu Roast prepared with Ribeye Marbling Score 4-5 is bound to be the melt in the mouth star of the show. Rub your Wagyu with your favorite herbs with olive oil, garlic and mustard.

Australian Jac Wagyu

The JAC Wagyu stud has evolved through consultant with some of the best minds in the game. We have purchased leading genetics and also utilised our own genetics with both in line breeding and hybrid line crosses.

We built our feedlot in 2020 it was registered under the NFAS that same year. The cattle are our number one priority at all times.

Rare Genetics - Top 3 Japanese Wagyu Bloodlines in Australia
Vertically Integrated - In-House calving, growing, feed, and finishing
Robust Flavor - Full-bodied beefiness & well-rounded buttery texture
400 days Grain Fed Beef
Pure Bred Wagyu
Free of hormones
Farmed in New South Wales Australia

Australian Okan Wagyu by Pardoo Beef is characterised by its name as being fit for the emperor. Only the best genetics of our Purebred Wagyu herd paired with an authentic, yet progressive feeding regime designed by the experts in the industry. Cattle have the chance to grow slowly while on feed for a minimum of 400 days on a vegetarian grain ration without the use of any growth hormones, resulting in high marbled beef with a very distinctive full‑bodied silky flavour that melts in the mouth.

Pardoo Beef uses the industry AUSMEAT grading system to ensure the consistency and integrity of our beef. The Okan brand was the 2020 and 2021 winner of three gold medals in the Australian Wagyu Association Competition. The breeding and feeding techniques Pardoo is adopting ensure our Okan brand is sought after by the top fine dining outlets in Australia and overseas.

Pardoo Beef Corporation (PBC) pays particular attention to the critical elements that impact the end quality of their branded products. Consistent award winners at the Australian Wagyu Association Branded Beef competitions since 2016, PBC brings to markets unique quality beef products from the Pilbara and Kimberley regions of Western Australia.

Note: Actual product may be slightly different from image.

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Cooking Recommendations

La Carne Roasting Recommendations using dry-brining and reverse sear methods.

1. Dry-brine.

Dry-brining maximizes flavor and caramelization. First, trim extra fat or silver skin off your meat with a sharp knife. Pat dry then generously salt your meat. Don’t worry, most will fall off on the grill or you can wipe off if cooking indoors. Place the meat on a wire rack over a sheet pan or plate and chill in the fridge. This wIll allow air to circulate under the meat. Wait at least 12 hours or overnight. For this reason, we recommend ordering a roast for the day BEFORE you plan to cook it, to allow time for dry-brining.

2. Prepare your oven, insert thermometer & add in some veggies and aromatics

Pre-heat your oven to its lowest setting or higher with a max of 110C. The lower the temp, the more even the cook, but the longer it will take. Pat dry meat before seasoning with pepper (dry-brining has pre-salted the beef)) and inserting your probe thermometer (you can use an instant-read thermometer, however opening the oven to check temperatures may lengthen cooking time). Maximize your oven use by laying your roast on top of a mix of chunky onions, garlic, potatoes, carrots and other veggies of choice for a flavorful treat. Best practice is to have the beef suspended above the vegetables on a wire rack. Cook the meat slowly until your thermometer reads the desired internal temp of 52C for rare, 57C for medium-rare and 63-66C for medium-med well. Rest the meat for at least 30 mins under loose foil while you crank up the oven heat to its highest temperature. Then it's time to make a sauce.

3. Make a sauce (do this while resting your roast)

Strain the drippings and any leftover braising vegetables and aromatics through a sieve. Stir in some butter until just thickened. If the sauce is too loose, option to add in a cornstarch slurry or start with a roux, then add in the leftover strained or blended jus. Season to taste, maybe adding a dash of Worcestershire sauce.

4. Caramelize the meat, and it's time to eat!

Resting the roast ahead of caramelizing means you don’t have to rest it afterwards.
10 minutes before guests are ready for to have the roast, place the meat in the oven until brown and crisp on the outside. Keep an eye on it! Then serve with your favorite sides and sauce.

Check out our recipes

Where this meat is from

Australia

Learn more about this producer

Weight

3kg

Read our Best Meat Practice

We deliver on the same or next day in Abu Dhabi and within 2 days for other emirates and remote areas.

For delivery on the same day in Abu Dhabi, cut-off time is 12pm for delivery either at 2pm-6pm or 6pm-10pm.

For next day delivery across the UAE, cut-off time is 12pm for delivery next day either at 6am-10am, 9am-1pm, 2pm-6pm or 6pm-10pm.

Ruwais, Liwa City and Madinat Zayed Western Region
deliveries are only done on Tues/Thurs/Sat. Orders must be placed by 12pm the
day before.

Sweihan al Ajban is only done every Saturday. Orders must be placed by 12pm the
day before.

No delivery on Sunday for Fujairah or Umm Al Quwain. For remote areas such as al Ghadeer, please call us to confirm delivery dates and
times.

Minimum order requirements

FREE delivery across UAE with no minimum order.

Please organize your menu in advance and order for delivery on the day before you need to prepare or cook your meat, so we can deliver within enough time for you to enjoy your meat experience.

Customers should receive their orders in person or by a representative with access to a cooler/refrigerator to keep meat items in good condition.