Different international terminology for cuts of beef means that learning your way around them can be a little tricky! Join us as we look at the difference between two classic cuts, OP Rib and Rib Eye.
Peeking through menus at top-of-town restaurants, you might notice an increase in visibility of the humble rump. There seems to be a trend towards this full-of-flavour cut that isn’t going anywhere any time soon.
Not normally one for the limelight, rump is the backbone of our favourite stews and slow cooks. Paired with Guinness, beef rump wins every time in the famous British pie of the same name.
But the tide is turning, and so is the limelight. Read more
It’s not everyday you get asked to pack a bag for an exclusive event in Monaco, but just two weeks ago, that’s exactly what our Marketing Manager, Andrew Moore did. Read more
Wow, what a month October’s been! We received international news from London of GOLD and SILVER standard awards for our highly marbled Black Market and Black Onyx beef products. Read more
Early in September we were lucky enough to get some one on one time with some of Australia’s best chefs and butchers right here at the Rangers Valley Homestead. We asked some outstanding chefs and the teams from Vic’s Meats in Melbourne, plus their Sydney team from Victor Churchill to spend a couple of days on the land to showcase our incredible animals, processes and supply chain in general.
If you’re familiar with our brands, you might know by now that we have two pure Black Angus brands
Black Onyx Beef – our MB3+ pure Black Angus beef, which is enjoying the limelight on menus across the world at the moment.
Black Market Beef – This is our extra special Black Angus brand. It’s that somethin’ somethin’ we like to show off every now and again, like now. Read more
The past twelve months have been particularly special for Rangers Valley as we have been planning, preparing and launching our long-fed Pure Black Angus MB3+ brand, Black Onyx beef to the world. Read more