Rangers Valley | Food wholesaler

Rangers Valley

Phone: +61 7 4661 8999

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25.01.2022 Do you have Beef on your mind? We do! Every. Damn. ... Day. Tell us in the comments below

25.01.2022 If you're looking for that flavoursome melt-in-your-mouth moment, you're looking for the marble effect The unique flavour and aroma compounds of beef are held in the fat, and those flavours differ greatly depending on the species. Upon cooking, the fat melts and releases the rich beef flavour and satisfying aroma

25.01.2022 Need a little more Rangers? Now is the perfect time to change up your menu! Visit the link below to find a supplier near you and create a dining experience that really blows your guests away... https://www.rangersvalley.com.au/distributors/

25.01.2022 Have you tried dry-aging your Rangers Valley Beef yet? Dry-aging steaks creates a complex and rich flavour which mean less is more when it comes to seasoning. Make sure your steak is at room temperature and wait until the last minute to season generously with salt so as to avoid losing moisture. Quickly sear both sides on a high heat, allowing the meat surface to caramelize and seal the juices. ... Lower the heat until the steak is cooked to your desired 'doneness' then don't forget to let it rest! Now, what to serve with it? from @meat_maiden

23.01.2022 Just add salt, our WX5+ Ribeye doesn't need anything else! While we can't jet-set around the world at the moment, there's no harm in learning a little to get ready for it when the day finally comes and what's more important than making sure you're ordering the steak you deserve! Did you know that Ribeyes are also known as Scotch Fillets, Cube Role and an Entrecôte No matter what name it's going by, we want to make sure you can order your favourite world-class cut! from @onthetongs

23.01.2022 WX Striploin looking mighty fine. That's some marbling right there @meat_berggren Which cut's got your creative juices flowing this week?

23.01.2022 What's better than a mouth-watering, marvellously marbled steak cooked to perfection? One paired with just the right glass of wine. It's a common misconception that when you're having steak, it only matches a big, bold glass of red wine, but that's not necessarily true. When we're cooking with more nuanced flavours, like that distinctive umami of a beautifully bred Wagyu, there are so many more wines that are well suited. Learn a little more about coupling two of life's gre...atest pleasures by visiting the link in the bio... Cheers! https://blackonyx.com.au/finding-steak-wine-nirvana/

22.01.2022 Is there a more primal cut of beef than our beloved Tomahawks? This monster gets its name from the Native American throwing axe, the tomahawk, that it resembles. Just like the axe, it sure does feel powerful walking around with one of these bad boys in your hands ... from @butcher_lawsy

22.01.2022 Now they say less is more but is that really the case when it comes to Rangers Ribeyes? You tell us from @portenosydney

21.01.2022 Steak-frites or Steak and Fries are a CLASSIC combo all around the world. While the Rump Steak was originally most commonly used for this dish, nowadays it's more often served with a Ribeye which, we think, brings this crowd-pleaser up to a whole new level from @nespo_restaurant

21.01.2022 Even though winter is over here down under, steaming hot Wagyu Brisket Pie sounds perfect at any time of year! Slow-cooked Brisket is an ideal filling for pie because it's juicy and oh so tender. from @jashes3

21.01.2022 We pride ourselves on producing the ultimate quality premium beef to bring you the kind of divine dining experience that you deserve. If you're looking to experiment with a few more cooking techniques and flavours, visit the link below and try our Petite Tender with liquorice gel, beetroot linguini & goats curd. http://www.rangersvalley.com.au//the-black-market-petite-/

21.01.2022 What's that, another Tomahawk Thursday?! You bet! We have a question for our chefs, what's the most unusual cooking technique you've used to cook your tomahawk?

20.01.2022 Maturing meat is by no means a recent innovation however, after the invention of cooling systems, the bacterial risk from unstable temperatures was fixed. In the early 1950's butchers discovered curing meat with a dry-aging process wasn't just an excellent way to preserve the meat but it also created a rich, flavourful and tender finished product. Learn more about dry-aging from the link below and see what all the fuss is about!... https://blackonyx.com.au/dry-ageing-what-is-it/

20.01.2022 We know a day in the life of a chef is so much more than the cooking. It takes creativity, preparation and perfect time management to really produce outstanding meals. What's the most inventive Wagyu dish on your menu? from @estebanbedoyaco

20.01.2022 Though the season was delayed, Footy is finally getting into the swing of things which means we're getting back into sitting with a beer and a Black Onyx Tomahawk #tistheseason from @primecutmeatsqld

19.01.2022 After careful and dedicated work, we're humbled to offer Black Onyx Beef, known as THE marbled beef, to the market. Black Onyx is impeccably bred verified Black Angus Beef, reared and nurtured to result in exceptional products that have quickly become known as some of the finest Black Angus beef available worldwide. from @freshboxmx

17.01.2022 How insane does this dish look? We're drooling all day over here Stumbled across this photo in the depths of Instagram earlier today - WX flank w/beef soy glaze from the team @monoxo

16.01.2022 Let's all say hello one of the world's favourite's cuts, the 'Scotch fillet' also known as a Ribeye here down under. This beauty is cut from the rib and is considered one of the most succulent cuts due to the high level of intramuscular fat (marbling)! With such an appetising flavour, who needs sauce? Not us! from @onthetongs

16.01.2022 THIS is what dreams are made of Rangers Valley WX Wagyu Cross Brisket from @wagyuonthemind has us totally daydreaming about chucking it between a baguette and slathering it with mustard. What would you make?

16.01.2022 Is your restaurant's menu missing that little somethin' somethin' that'll really make you stand out? Visit our profile and click the 'Find Us' tab in our highlights to find a supplier near you today!

16.01.2022 The quality and safety of our beef is our highest priority which is why Rangers Valley is leading the way in the Australian Meat industry by constantly updating and implementing our quality and safety assurance standards.

14.01.2022 What is better than any old Dry-Aged Beef? Dry-Aged Black Market T-Bone @woodcutrestaurant has created something for the ultimate meat connoisseurs out there. A flavour sensation that is near unfathomable.

13.01.2022 Long fed, PURE Black Angus with a marble score of 3+, Black Onyx is THE marbled beef.

12.01.2022 We don't cut corners. We dont believe in using hormone growth promotants. Our cattle are proudly 100% HGP free. Fed a minimum 270 days for our Black Angus and 360 days for our Wagyu. The longer and more slowly an animal is fed, the greater the marbling, and more marbling means more flavour and tenderness.

12.01.2022 What makes Rangers Valley Beef so special? Quality, patience, planning, and dedication are integral to the consistency of our products. We are driven by our desire to create superior beef without compromise.

10.01.2022 Rangers Valley Ribs, perfectly cooked and ready to tear off the bone What's your favourite rib sauce? We've been obsessing over chimichurri of late! from @bastos.barbeque

10.01.2022 We're always humbled when we see butchers, chefs and diners from around the world talking about our Black Onyx & Black Market highly marbled steaks. These cuts are our pride and joy and the attention, time, technology and sheer effort that goes into making sure each animal is raised well and each product is pristine feels so worthwhile when we see how they make you all feel #grateful @the_butcher_society

10.01.2022 3 WAYS TO COOK A TOMAHAWK LIKE A PRO! 1. Sear 2. Reverse Sear 3. Sous Vide. ... Visit the link below and play around with these foolproof methods and let us know which is your favourite in the comments below! https://www.rangersvalley.com.au/3-foolproof-ways-to-cook-/

09.01.2022 Have you met Rolley? Rolley isn't just any Angus beef, Rolley is specially made. Verified Black Angus Parentage is what makes our Verified Black Onyx Beef A.K.A Rolley ... Hands up if you're serving Black Onyx on your menu?

09.01.2022 Beefy news and juicy clues, visit the link in our bio to check out our Black Onyx Blog! It's important to us to keep up with the latest trends in restaurants so why not share our findings with YOU! https://blackonyx.com.au/whats-new/

08.01.2022 What do you think of when you think of Rangers Valley?

08.01.2022 Black Onyx Flap Steak... Flap Steak can occasionally fly a little under the radar. It's often used for hamburgers and sausages however it's also a great cut to try that new marinade recipe on then chuck it straight onto the grill

08.01.2022 We have developed a range of brands from premium to super-premium options to create the ultimate dining experience. When it comes to breeding and raising our cattle, every step that we have developed is integral to the production of highly marbled beef. These consistent marbling scores are how we guarantee exceptional quality and incredible flavour.

07.01.2022 Our Full Blood Wagyu brand Infinite by Rangers Valley is distinguished as THE name behind premium marbled Wagyu in Australia. Infinite is carefully crafted and world-renowned which is why it received a gold medal in the 2020 Australian Wagyu Branded Beef Competition!

06.01.2022 It's important to us to stay up to date in the world of professional chefs and food trends which is why we share all our beefy news with you on our blogs! Ever wondered what braising is and what cuts you should braise? Take a look at this WX5+ Rump Cap Steak as the perfect example cut for a beautifully braised beef THEN visit the link below to learn a little more about it! https://blackonyx.com.au/what-makes-braising-so-special/

06.01.2022 Rangers Valley is the distinguished name behind premium marbled beef around the world. Infinite by Rangers Valley is our Full Blood Wagyu that's fed a minimum of 500 days on a rotation specially designed to maintain health and encourage a slow growth to create a highly marbled end product. from @bastos.barbeque #yourewelcome

06.01.2022 Why are we known for producing THE marbled beef? Well to put it simply, our range of premium to super-premium beef is carefully crafted and unique. Integrity and quality is our highest priority throughout the production supply chain because we know that the consistency of our standards guarantees maximum marbling and melt-in-the-mouth tenderness.

04.01.2022 Now that the isolation restrictions are lifting in Australia, we can finally hit the town for a little wining and dining! Chefs, put your hands up in the comments if you're serving up Rangers Valley post iso!

04.01.2022 Rangers Valley Spider Steak marinated in koji overnight and grilled over charcoal from @@jyleejylee Spider Steaks are the muscle that sits on the hip and get their name because the top layer of intramuscular fat looks like a spider web! They're hard to come by because there are only two hips on each cow, so they're known as a butcher's cut because many butchers want to save them for themselves! ... Tell us in the comments, have you gotten your hands on a Spider Steak before?

03.01.2022 WX5+ Short Rib We have created a range of brands from premium to super-premium, highly marbled beef, to meet every customer's needs. We showcase a variety of flavours across our brands but one thing that doesn't change is the quality every time !

03.01.2022 We couldn't help but drool when we saw this latest creation from @chefraywong, so we had to ask Could you finish this sandwich stuffed with Rangers Valley Beef all to yourself? #wecould

03.01.2022 Even if you've become comfortable with take out and sweat pants, we've found the perfect reason to get yourself dining out again! We're absolutely blown away by @chefshanemidds MB9+ Wagyu with burnt leek cream, baby onions, wasabi rocket, garlic scapes, horseradish and beef garum.

02.01.2022 Now here's something that's hard to come by... Known as Spider Steaks here down under, an Oyster Steak in the USA or a Pope's Eye in the UK, this cut can be tricky to find as it comes from the hip of the cow and there are only 2 per steer! We know them as Spider Steaks because of the web-like pattern created by the intramuscular fat. Thanks to the size and rich marble, these WX5+ Spider Steaks couldn't be easier to cook, all they need is a simple pan-sear. The only trouble is butchers like to keep them for themselves... Have you got your hands on any yet?

02.01.2022 Oh boy, do we have an idea for you Melt 1/4 cup butter and 2 tbsp of olive oil in a pan, add 1 WX5+ T-bone then 6 springs of thyme and 6 cloves on unpeeled garlic and cook for 4-5 minutes on either side, spooning the butter over the steak as it cooks. Now THAT is what we call T-bone Thyme

02.01.2022 Being part of a global food movement is one of the most exciting things on earth. Our marbled beef is delivered across the world to plates like this one. It's hard sometimes to get product to every corner of the world, with the world the way is right now, and having the slow growth philosophy that we're proud of, but it's our daily hustle to make sure we do what we can to get it to as many places as we can Love this t-bone shot from @martinkjall

01.01.2022 A roaring fire and two Black Onyx Scotch Fillets, what else do you need for a perfect Winter's night? The Scotch Fillet, or the Ribeye, is a succulent and flavoursome cut due to its high level of marbling. Enjoy every mouth-watering moment ! from @ashcappano