Beef Cuberoll Ribeye Australia MELTIQUE SMALL ROAST apx 1.5kg (price/kg)

Brand: Australia Meltique Beef
Product Code: 10781
Price is charged: Per KILOGRAM
Condition: Frozen
Packaging: Cling wrapped & vacuumed plastic pack
AUSTRALIA MELTIQUE BEEF: VERY TENDER LIKE WAGYU BEEF
UTUBE VIDEO: LINK BELOW
Availability: In Stock

Available Options

*


Rp 375.000,-

Our own Utube video about this cut on this link https://youtu.be/0vmsdKr0UgM


All of our beef and lambs are branded with HALAL CERTIFIED mostly imported brands from Australia, New Zealand, USA, Brasil and Spain (we never sell non-brand meat products)


Meltique Beef is a simulated marbled Beef product, larded with Beef Tallow for consistency and guaranteed eating quality.

  • This process allows the natural juice to be retained as the marble is cooked out with no reduction in yield. This unique Australian Beef has all bone and defects checked for and removed. Meltique Beef is ideally suited for Hotel restaurant and catering. Product can be cooked from frozen.
  • The consistent shape and size of the Meltique Beef Cube Roll is achieved by specialist shaping of the product during wrapping. This helps achieves a greater portioning yield and profile for the end user.
  • Meltique Beef is an innovative Australian designed beef product that has appeal to a diverse range of end users. Primarily designed for the catering industry this product delivers a deceptive amount of benefits and potential.
  • Meltique Beef, consistent, reliable, tender, safe and Australian.
  • This cut is beef prime / loin cut for steak or roast.

HOW TO HANDLE CHILLED MEAT
  • Do not let it sit out of the fridge upon receival – place it quickly in the coldest fridge you have. If you have a new house assistant and she/he is not experienced with beef at all, as mostly they are not, please explain to them the difference between a freezer and a fridge. You don't wanna come home to your gorgeous chilled loin beef frozen down hard! however, our delivery person usually will advise them to place the chilled beef in the fridge and not the freezer.
  • The beef should sit at a constant temperature (do not open the fridge too often) If you have 2 refrigerators choose the one which is not opened frequently.
  • Do not place trays of food or heavy things on top of your beef – this will squash it and juices may be lost or worse you may puncture the bag.
  • We recommend to cook it as soon as possible because they are already aged (We do not sell under-aged beef, anyhow if you so desire, you can consume it. We will advise you as to how much time you should keep it in the fridge for best edible quality)
  • Please ask us if you want to keep the chilled aged beef longer in the fridge. We will advise how many more days you can keep it chilled in the fridge by referring to the POD (Packed On Date), this is "CRUCIAL", because if you keep it too long it will be over-aged with stronger smell and the meat colour will be too dark and worst of all it could be off.
  • When you keep the aged chilled beef in the fridge, please check the bag daily to ensure there is no leakage of blood or air (bubbles) in the bag. Both are indications that your beef needs to be dealt with # recommendation; portion it and freeze it down or better still fire up the BBQ! As you might know chilled beef (never been frozen before) always taste better than one that has been frozen.
  • By the time you cut the whole-cut chilled beef into steaks, put it in a small plastic bag individually (if you have vacuum machine it is even better since vacuum packing can prevent the meat from frost-burn). You may keep some in the fridge as chilled for maximum 2 days. The rest (steaks that you will not cook within 2 days from cutting should be frozen immediately after cutting)
  • For easier handling, when you purchase a whole cut chilled meat from us, we can help to cut it in portions for you with couple bucks of cutting cost. For example; a whole ribeye, cut half for roast and the rest cut as steak 1 or 3/4" thick. We can also help to vacuum pack it individually then put all into your bag including the side cut. Then we will deliver it straight away as chilled.
  • Please be aware that well-handled, well-aged beef brings out great qualities but it does affect the colour and smell of the beef when the bag is opened. It goes away after a few minutes.

HOW TO HANDLE FROZEN MEAT
  • Defrost slowly in the chiller / fridge over night. Leave it in its plastic pack.
  • Before grilling / cooking (depend on the size of the meat) take them out of the fridge till fully defrosted or having reached room temperature.
  • Frozen meat to be fully defrosted should sit at room temperature ;
    • Beef steak cuts, about 2 hours
    • Whole cut meat weight about 2-3 kg, need at least 4-5 hours
    • Whole cut meat weight about 4-5 kg, need at least 7-8 hours
    • Lamb carcass weight about 10-12 kg, need a good whole day
  • Defrosting with microwave is NOT recommended
  • How long can we keep beef frozen and still be edible? If constantly below -18 C, years! If it thaws and re-freezes, this will be compromised and molds will grow on it which are harmless although its not a good look.

 
RIBEYE / CUBEROLL / SCOTCH FILLET
 
A FLAVOURSOME CUT WHICH IS SOLD WHOLE OR AS STEAKS AND IS PRIZED FOR ITS MARBLING. THIS CUT IS VERY VERSATILE AND CAN BE USED FOR ROASTS, STIR-FRIES OR SIMPLY ON THE BARBECUE.
 

THE CUT
The scotch fillet is cut from the whole boneless eye of the rib. The cut has a slightly open grain and some marbling in addition to a strip of fat within the lean that runs through the length of the scotch fillet tapering slightly towards the chuck end.
 
HOW TO COOK
This steak is succulent, tender and full of flavour and is one of the most popular. The ribbons of fat that run through the meat keep it moist and tender while cooking. When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have thinly sliced your scotch fillet steak for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef while cooking. Try allowing space around your scotch fillet steaks in the pan as overcrowding can reduce the temperature and slow cooking. Sear over a medium-high heat turning only once. The general rule is to allow less time on the second side. Allow the scotch fillet steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.

NUTRIENT COMPOSITION SCOTCH FILLET, RAW, LEAN (per 100g)
Energy (kJ) 649
Energy (kcal) 154
Protein (g) 19.8
Total Fat (g) 8.5
Saturated Fat (g) 3.7
Polyunsaturated Fat (g) 0.2
Omega 3 (g) 0.112
Monounsaturated Fat (g) 3.0
Cholesterol (mg) 59.2
Sodium (mg) 45
Iron (mg) 2.1
Zinc (mg) 3.7
Vitamin B12 (ug) 1.5
Vitamin D3 (ug) 0.19
25-OH Vitamin D3 (ug) 0.132
Selenium (ug) 4.7

Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.   

EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)    
EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the  recommended daily intake for adults)
EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)  
SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
LOW SODIUM (contains less than 120mg/100g)
 
A FLAVOURSOME CUT WHICH IS SOLD WHOLE OR AS STEAKS AND IS PRIZED FOR ITS MARBLING. THIS CUT IS VERY VERSATILE AND CAN BE USED FOR ROASTS, STIR-FRIES OR SIMPLY ON THE BARBECUE.
 

THE CUT
The scotch fillet is cut from the whole boneless eye of the rib. The cut has a slightly open grain and some marbling in addition to a strip of fat within the lean that runs through the length of the scotch fillet tapering slightly towards the chuck end.
 
HOW TO COOK
This steak is succulent, tender and full of flavour and is one of the most popular. The ribbons of fat that run through the meat keep it moist and tender while cooking. When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have thinly sliced your scotch fillet steak for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef while cooking. Try allowing space around your scotch fillet steaks in the pan as overcrowding can reduce the temperature and slow cooking. Sear over a medium-high heat turning only once. The general rule is to allow less time on the second side. Allow the scotch fillet steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.

NUTRIENT COMPOSITION SCOTCH FILLET, RAW, LEAN (per 100g)
Energy (kJ) 649
Energy (kcal) 154
Protein (g) 19.8
Total Fat (g) 8.5
Saturated Fat (g) 3.7
Polyunsaturated Fat (g) 0.2
Omega 3 (g) 0.112
Monounsaturated Fat (g) 3.0
Cholesterol (mg) 59.2
Sodium (mg) 45
Iron (mg) 2.1
Zinc (mg) 3.7
Vitamin B12 (ug) 1.5
Vitamin D3 (ug) 0.19
25-OH Vitamin D3 (ug) 0.132
Selenium (ug) 4.7

Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.   

EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)    
EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the  recommended daily intake for adults)
EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)  
SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
LOW SODIUM (contains less than 120mg/100g)