Name: Cattleman's Steak (Scotch on the bone)
Brand: Rachel's Farm
SKU: prod_01M3FM167SWBCWXF0XEVWNPWQG

Rachel’s Farm is a regenerative cattle farm committed to producing exceptional beef while restoring the land it comes from. Set on lush pasture and managed with a deep respect for natural systems, the farm raises cattle the way nature intended, slowly, ethically, and in balance with the environment. Their herd is 100% grass-fed and grass-finished, grazing freely on green pasture and rotated regularly across paddocks. This rotational grazing approach improves soil health, encourages biodiversity, and ensures the animals live in a low-stress, natural setting. The result is beef that reflects both the quality of the land and the care invested in every stage of production. Rachel’s philosophy goes beyond sustainability, it’s about regeneration. By prioritising soil vitality, pasture diversity, and animal welfare, the farm actively improves ecosystem health rather than simply maintaining it. All beef from Rachel’s Farm is: - Free from hormones - Free from antibiotics - Free from vaccines - Free from Bovaer and synthetic chemicals - Raised naturally on pasture This is beef with integrity, traceable, thoughtfully raised, and deeply connected to its origin. Rachel’s work and farming philosophy are also featured in a documentary on Stan, offering a behind-the-scenes look at regenerative agriculture and the vision driving the farm.

The Beef: This is Rachel's Farm beef, 100% grass-fed and grass-finished, raised regeneratively on pasture managed for soil health first. The cattle graze on diverse, living pasture their whole lives, moving often so the land gets time to rest and recover. That slow, natural growth comes through in every bite: a deeper, more mineral beef flavour, a satisfying chew, and fat with a golden tinge that tastes of grass. It's beef with real character, grown in a way that leaves the land better than it found it.

The Cut: The cattleman's steak is a scotch fillet left on the bone, cut thick from the rib section with the rib bone trimmed clean. You get everything that makes the scotch so loved (the generous marbling, the rich rib cap curling around the outside, the big beefy flavour) with a bone that insulates the meat as it cooks and adds depth to every bite. It's a steak built for sharing, and one that looks every bit the occasion when it hits the table.

How to Cook It: Take the steak out of the fridge 45–60 minutes before cooking and pat it dry. Season generously with salt, ideally a few hours ahead or even overnight, uncovered in the fridge, so the surface dries for a better crust.

Because it's a thick cut, reverse sear is the way to go. Cook it in a 120°C oven, or on the cool side of a covered barbecue, until it reaches 40–42°C internal. Then finish it in a screaming-hot cast iron pan or over open flame, 1–2 minutes per side, standing it on the fat edge to render and crisp. Baste with butter, garlic and thyme in the final minute.

Grass-finished beef is leaner than grain-fed and its fat renders at a lower temperature, so it cooks a little faster and rewards a gentler hand. Reverse searing keeps it pink and juicy edge to edge without overshooting.

Pull at 50–52°C internal for medium-rare and rest for 8–10 minutes. Carve the meat off the bone, slice against the grain and fan it back around the bone to serve.

Tips

One cattleman's steak easily feeds two, or three with good sides. Serve it on a board in the middle of the table.
Trust a thermometer. With a cut this thick, guessing is how good steaks go wrong.
Save the rib cap for last, and yes, the bone is for gnawing.
Keep the sides simple. Crispy potatoes, charred greens or a sharp salad and a spoonful of salsa verde.

A Little History: Bone-in rib steaks have long been the showpiece of the butcher's counter. In France it's the côte de boeuf, cut thick and seared for two to share; in America, the cowboy steak, cooked hard over a fire. Here in Australia, the name cattleman's steak nods to the stockmen and graziers who work the land and know their beef best. Wherever it's served, it's the same idea: a big, generous steak that turns dinner into an occasion.