Omugi Australian Black Angus Boneless Ribeye Roast

Name: Omugi Black Angus Boneless Ribeye Roast | FINE & WILD
Brand: ALBION FINE FOODS
SKU: OMURIBROLL
Price: 96.0 GBP
Availability: InStock

£96.00

1.2kg

Variant

Barley-Fed Black Angus

A boneless ribeye roast of Omugi Australian Black Angus — barley-fed, pasture-raised, MSA-graded. Same heavily marbled muscle as the Omugi ribeye steak, kept whole for roasting. Cut and blast-frozen IQF in-house by FINE & WILD. Approximately 1kg, serves 4–5 generously as a main course, 5–6 as part of a wider menu

Omugi Australian Black Angus Boneless Ribeye Roast

£96.00

A boneless ribeye roast of Omugi Australian Black Angus — barley-fed, pasture-raised, MSA-graded — cut and blast-frozen IQF in-house by FINE & WILD. The roast is taken from the same eye of the rib that produces the Omugi ribeye steak, just kept whole as a single muscle for roasting rather than portioned. Skin of fat trimmed and tied where needed, ready from the freezer to the oven once defrosted.

Omugi Beef is produced by NH Foods Australia, a company that has been supplying premium beef to the Japanese market since 1988. Over 35 years of refinement have gone into the proprietary barley-based feeding programme that gives Omugi its distinctive character: a clean, sweet flavour, fine-grained marbling, and a lighter, more refined fat than standard grain-fed beef. The cattle are pasture-raised before being finished on the custom barley ration, and every animal is graded by Meat Standards Australia (MSA), which evaluates marbling, maturity, breed, meat colour, pH and acidity for consistent eating quality.

The ribeye muscle is the most heavily marbled cut on the carcass, and the barley-fed fat — which melts at a lower temperature than fat produced by corn or wheat rations — renders particularly well in a piece this size. Slow roasted at low temperature to a medium-rare core and then rested properly, the fat bastes the meat from within as it cooks, producing a roast that is juicy, tender and rich without becoming heavy. The flavour is sweet and well-developed, with the clean barley-fed finish that marks Omugi as different from heavier grain-fed programmes — and the boneless format makes carving straightforward at the table.

A roast of approximately 1kg will serve 4–5 people generously as a main course, or 5–6 if served as part of a wider menu with sides and starters. The roast loses around 20–25% of its raw weight to cooking, so 1kg raw yields approximately 750–800g of cooked, rested meat — equivalent to around 150–200g per person.

Producer: Omugi Beef (NH Foods Australia), Australia · Cut and frozen in-house by FINE & WILD

Breed: Australian Black Angus

Feed: Pasture-raised, finished on a proprietary barley ration

Grading: Meat Standards Australia (MSA) Cut: Boneless ribeye, single muscle, trimmed and tied

Ingredients: Beef (ribeye)

Storage: Store frozen at –18°C or below. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Defrost in the refrigerator for 24–36 hours, in the vacuum pack on a plate to catch any liquid. Do not defrost at room temperature. Once defrosted, use within 2 days.

Take the roast out of the fridge at least an hour before cooking — ideally 90 minutes — and allow it to come up towards room temperature. A cold core makes accurate cooking on a piece this size very difficult. Pat dry with kitchen paper, season generously with sea salt and black pepper, and rub with a small amount of neutral oil.

The reverse-sear method (recommended for this size):
Preheat the oven to 110°C. Sit the roast on a rack over a tray and roast slowly until the internal temperature reaches 48°C for medium-rare — approximately 50–70 minutes for a 1kg piece, but a meat thermometer is the only reliable measure. Remove from the oven and rest, loosely covered, for 10 minutes.

While it rests, heat a heavy pan or cast-iron skillet to smoking-hot. Sear the rested roast on all sides for 60–90 seconds per side until a deep golden crust forms — the meat should hiss and brown immediately on contact, not steam. The internal temperature will rise to around 52–54°C during the sear and rest, which is true medium-rare.

The traditional method:
Preheat the oven to 220°C. Sear the seasoned roast on all sides in a smoking hot pan for 60–90 seconds per side. Transfer to a rack over a tray and roast at 220°C for 12–15 minutes, then drop the temperature to 160°C and continue roasting until the internal temperature reaches 50–52°C — approximately a further 20–30 minutes for a 1kg piece. Rest, loosely covered, for 10–15 minutes before carving.

Doneness guide (internal temperature, after rest):
Rare 50°C · Medium-rare 54°C (recommended) · Medium 60°C · Medium-well 65°C

Carving: Remove the string before carving. Slice across the grain into 1.5–2cm slices and serve immediately on warmed plates. Spoon over any resting juices.

Serving: This is a roast that asks for restraint. Sea salt, the resting juices, a green vegetable, a starch — that is the brief. Béarnaise, peppercorn or red wine sauce all work; horseradish cream is excellent if you want something sharper.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A boneless ribeye roast of Omugi Australian Black Angus — barley-fed, pasture-raised, MSA-graded — cut and blast-frozen IQF in-house by FINE & WILD. The roast is taken from the same eye of the rib that produces the Omugi ribeye steak, just kept whole as a single muscle for roasting rather than portioned. Skin of fat trimmed and tied where needed, ready from the freezer to the oven once defrosted.

Omugi Beef is produced by NH Foods Australia, a company that has been supplying premium beef to the Japanese market since 1988. Over 35 years of refinement have gone into the proprietary barley-based feeding programme that gives Omugi its distinctive character: a clean, sweet flavour, fine-grained marbling, and a lighter, more refined fat than standard grain-fed beef. The cattle are pasture-raised before being finished on the custom barley ration, and every animal is graded by Meat Standards Australia (MSA), which evaluates marbling, maturity, breed, meat colour, pH and acidity for consistent eating quality.

The ribeye muscle is the most heavily marbled cut on the carcass, and the barley-fed fat — which melts at a lower temperature than fat produced by corn or wheat rations — renders particularly well in a piece this size. Slow roasted at low temperature to a medium-rare core and then rested properly, the fat bastes the meat from within as it cooks, producing a roast that is juicy, tender and rich without becoming heavy. The flavour is sweet and well-developed, with the clean barley-fed finish that marks Omugi as different from heavier grain-fed programmes — and the boneless format makes carving straightforward at the table.

A roast of approximately 1kg will serve 4–5 people generously as a main course, or 5–6 if served as part of a wider menu with sides and starters. The roast loses around 20–25% of its raw weight to cooking, so 1kg raw yields approximately 750–800g of cooked, rested meat — equivalent to around 150–200g per person.

Producer: Omugi Beef (NH Foods Australia), Australia · Cut and frozen in-house by FINE & WILD

Breed: Australian Black Angus

Feed: Pasture-raised, finished on a proprietary barley ration

Grading: Meat Standards Australia (MSA) Cut: Boneless ribeye, single muscle, trimmed and tied

Ingredients: Beef (ribeye)

Storage: Store frozen at –18°C or below. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Preparation / Cooking