(Pre-order only) New! Okan Purebred Wagyu Ribeye MB8-9 for 2

(Pre-order only) New! Okan Purebred Wagyu Ribeye MB8-9 for 2
(Pre-order only) New! Okan Purebred Wagyu Ribeye MB8-9 for 2
(Pre-order only) New! Okan Purebred Wagyu Ribeye MB8-9 for 2

(Pre-order only) New! Okan Purebred Wagyu Ribeye MB8-9 for 2

Portioning
Regular price Dhs. 569.33
/

2 steak of 300-350 grams each.

Considered one of the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut from the main muscle attached to the spine. The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.

About the producer: Pardoo Beef

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.

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.

Note: Actual product may be slightly different from image.

  • Quality and Quantity Check
  • Prepared to order
  • Secure payments
  • In stock, ready to deliver
  • Inventory on the way
  • Free delivery above 300 dhs across UAE
Cooking Recommendations

It's really easier than it looks and can be done with any cooking equipment. We have survived many years without having fancy pans or thermometers. Using your senses is a great way to get into the world of steak.

Option 1: The Tent method

- This is the method we first started using when you have a simple pan and nothing else. Simply season your steak on both sides, heat a pan to medium heat until well heated, add a knob of butter and olive oil then sear the steak until you get a nice color. Then flip and cook for half the time you cooked the first side. Transfer to a chopping board and cover with foil for half the time you cooked the whole steak. This is called resting, to allow the steak juices to redistribute. However, you can also just go straight to cutting because you can also mop up the juices as you eat it! Slice the steak against the grain (90 degrees to the muscle fibres) to maximize your eating quality.

Option 2: Traditional searing using a thermometer (best practice!)

For a thick steak, it's hard to know if the middle of the steak is cooked even if both sides look nice and caramelized. This is where thermometers come in. Probe thermometers like the Weber iGrill 2 or Meater are handy because you don't have to keep opening the oven to check the temperature (and risk burning yourself). However, using an instant read thermometer is also useful to confirm the final temperature as sometimes, probe thermometers do overheat and show a higher temperature than actual. Stick the steak in a low oven of 150C after searing on both sides until you get the internal temperature to the doneness you prefer. See chart below for temperature guide.

Option 3: Reverse searing using a thermometer (For thick steaks of at least 1-inch)

- The reverse sear method was made famous by Kenji Lopez-Alt of Serious Eats and basically reverses the above 2nd option. Traditional searing works fine, but it does cause a grey band of meat where the searing was first done, and the middle of steaks has a very ruby red fleshy look to it. Reverse sear avoids this by first cooking the meat to 10 degrees less than the desired internal temperature, resting it then searing over high heat with aromatics and butter to get a lovely caramelized color. The result is a more consistent cook because the steak is cooked in a low oven and you also don't have to rest steak after searing which is great!

- What to do: heat your oven to 95 to 135C. Insert probe thermometer into your steak. The lower the oven temp, the more consistent the cook, but the longer the steaks will take to get to your desired temperature (10 degrees less than the final cooking temp, see below chart). Once steaks are cooked internally, take out of the oven and rest for at least 10 mins in room temp. Heat a pan to medium heat, then add some olive oil, unsalted butter and your choice of aromatics like herbs and whole garlic. Sear the steaks until you get a lovely caramelized exterior. Transfer to plates and consume immediately.

- This is also a wonderful option to use when you have many guests over, as you can pre-cook the steaks to the desired doneness then simply sear for just a few minutes right before guests are actually ready to eat.

Check out our recipes
Where this meat is from

Okan Wagyu, Western Australia

Learn more about this producer
Weight

2 x 300-350 grams each steak or 700 grams (whole unportioned) per steak.

Read our Best Meat Practice

DELIVERY SCHEDULE - WE NOW DELIVER SAME OR NEXT DAY IN ABU DHABI AND WITHIN 2 DAYS FOR REMOTE AREAS/OTHER EMIRATES.

RUWAIS DELIVERIES ARE ONLY DONE ON TUES/THURS/SAT (Pls order by 10am the day before).

We are a premium butchery offering a high level of service through an established cold chain, which means we require time to prepare and deliver orders. 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.

If you order by 10am, we may also deliver on the same day in Abu Dhabi if our capacity permits. Otherwise your order will be delivered the next day in the afternoon.

Delivery time is before 7pm, however we will try to fulfil any time preference if we can, if you leave a note at checkout.

For morning deliveries, please request it in notes and we will contact you to coordinate further.

For deliveries outside Abu Dhabi, we work with a third party delivery partner and will contact you to arrange the time, which would be within 2 days of ordering.

For Ruwais, delivery days are Tue/Thu/Sat. Please order by 10am the day before for Ruwais deliveries.

MINIMUM ORDER REQUIREMENT

Please note that the minimum order for free delivery at these locations (city limits only) is 300 dhs and La Carne reserves the right to ask the customer to pay a delivery fee of 50 dhs if below the required minimum order. If in doubt about delivery to your area, contact us at 058-500-6328 to confirm.

In order to protect you and our team, only online payment is available to assist contactless delivery.

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

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

More from Beef
Sale
1kg Angus Inside Skirt Steak
Sale price Dhs. 129.86 Regular price Dhs. 144.29 Save Dhs. 14.43
Angus Mince (Ground Beef)
from Dhs. 57.62
500g Angus Inside Skirt
Dhs. 72.14
US CAB Short Ribs
Dhs. 315.00
MB5+ Wagyu Ribeyes
Dhs. 382.67
Recently viewed