Chilled Prime Rib 1 Bone, Grass-Fed Angus
A single-bone prime rib cut from the primal rib section, featuring a generous ribeye (Bife Ancho) portion. From grass-fed Argentine Angus cattle, grain-finished for 120 days for a clean, well-rounded flavour and natural marbling throughout. Cooking on the bone keeps the meat moist and adds depth — the exterior forms a golden crust while the inside stays juicy and tender. A generous cut, ideal for a special dinner for two.
Easier to cook than its reputation suggests — score the fat, roast low and slow, and finish at high heat for a crust. Best served medium-rare with a pink, juicy centre.
Our chilled prime rib comes from grass‑fed, 120‑day grain‑finished Argentinian Angus, raised naturally in the Pampas with no hormones and no antibiotics — just open pastures, clean diets, and beef with real character.
- Cut: Prime-rib (1 bone)
- Angus Beef
- Grass-fed, grain-finished for 120 days
- Fresh chilled
- Vacuum-packed as a single piece (not as portioned steaks)
- No added hormones and antibiotics
Please note:
- Final weights may vary slightly from your order estimate, but we always keep this variation minimal.
- Photo for reference only; natural cut variations may occur.
- Bring to room temperature before cooking.
- For best results, roast in the oven at a low temperature until it reaches your preferred doneness.
- Sear in a hot pan or under the grill for a crisp, golden crust after roasting.
- Rest the beef for a few minutes before carving to allow the juices to redistribute.
Handling tips:
- Keep chilled. Cook within 2 months from production date (see packaging).
- Chilled portions can be vacuum-sealed and frozen for later use.
54A Hollywood Road
Shop B, Felicity Building
Central
Hong Kong Island Hong Kong SAR