Grass Fed Beef Cattlemans Cutlets

Name: Grass Fed Beef Cattlemans Cutlets | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 25
Price: 54.99 AUD
Availability: InStock

$54.99/kg

The Grass-Fed Beef Cattlemans Cutlet (also known as a bone-in ribeye steak) is a premium cut with serious flavour and presence. Cut from grass-fed Australian beef, it's well-marbled with a clean, bold taste and a tender, juicy texture. It's a generous single serve or a shareable centrepiece.

It's built for high-heat cooking — throw it on the BBQ, into a hot cast-iron pan, or under the grill. The bone helps keep the meat moist and adds an impressive look to the plate. Season simply and let the quality of the beef speak for itself. If you'd like a specific thickness or weight, just ask our team — we cut to order.

One cutlet is approx 600–800 grams.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

Click here for help with quantity and units.

Description

The Cattlemans Cutlet is a bone-in ribeye steak cut from grass-fed Australian yearling beef — also known as a Ribeye Steak on the bone. It's thick-cut and well-marbled, with a generous strip of fat that renders as it cooks. The bone does more than look the part — it helps carry heat through the centre of the steak while keeping the meat next to it moist and tender.

This is a cut built for bold, beefy flavour. Grass-fed beef has a cleaner, slightly richer taste than grain-fed equivalents, with less overall fat but enough marbling to stay juicy when cooked properly. It's a solid single serve or a shareable centrepiece when sliced and plated.

It handles a hot grill, a screaming cast-iron pan, or a roaring BBQ equally well. Season it simply and let the beef do the work. If you have a preferred thickness or weight, our team can cut to order — just let us know.

Quick Facts

Type/Cut: Bone-in ribeye steak (also called a Cattlemans Cutlet)
Key features: Grass-fed, bone-in, Australian beef
Beef type: Grass-fed Australian yearling (12–24 months)
Best for: Grilling, pan-searing, BBQ, special occasions
Flavour/texture: Bold, beefy flavour with balanced marbling and a tender bite
Prep notes: Sold by the kilogram; custom portioning available on request

Why You'll Love It

Bold, clean beef flavour from grass-fed Australian yearling — younger cattle means finer-grained, naturally tender meat
The bone enhances both moisture retention and presentation on the plate
One cutlet is a generous single serve or an impressive centrepiece for two
Takes well to simple seasoning — salt, pepper, and heat are all it needs
Restaurants charge triple for this cut; cook it at home for a fraction of the cost

Cooking Tips

Bring the cutlet to room temperature before cooking for even heat distribution
Season generously with sea salt and cracked black pepper — the thick cut can carry it
Sear over high heat for a deep crust, then finish over medium heat to your preferred doneness
Use a meat thermometer to nail medium-rare (52–54C internal) — the bone can throw off touch tests
Rest the steak for at least 5 minutes after cooking; the bone retains heat and keeps the steak cooking
If roasting whole, start in a hot oven then drop the temperature after the initial sear

Serving Ideas

Slice against the grain and serve with roasted chat potatoes and a simple rocket salad
Pair with a red wine jus or Café de Paris butter for a restaurant-style dinner at home
Grill alongside our thick sausages and lamb chops for a mixed BBQ platter

Add Grass-Fed Beef Cattlemans Cutlets to your next order for a steak night worth staying in for.

Butcher's Tip: The Cattlemans Cutlet comes from the rib section — the same primal that gives you scotch fillet. The bone acts as a natural insulator, so the meat closest to it cooks a little slower than the outer edge. That means you get two textures in one steak: a firmer, well-seared outside and a more tender, almost slow-cooked finish near the bone.

Bonus Tip: After cooking, run the back of a knife along the bone to scrape off any meat and rendered fat left behind, then spread it over the sliced steak. It's the butcher's version of a finishing butter — zero waste, maximum flavour.