We don't have a beef industry like the one in the US - its easy to find pasture fed beef because all cattle is on pasture - at worst some of it is "grain finshed". In Australia we have to pay MORE if we want special "grain fed" varieties! The cost is very different - I can buy grass fed beef quite cheaply here.

Apparently this is real, genuine, grass-fed-through-the-entire-life-cycle beef. According to what I've seen, the cost difference is because it is less expensive to raise grass-fed beef in Australia than in the States, processing costs are lower, and so even after shipping costs, it's still significantly less expensive than US beef. shrugs The costing doesn't make sense for me -- but if I was on a budget, and it was available here (don't have it in TX) I'd definitely be stocking up.

Do not buy any "boneless rib eye roast"! If it doesn't have the bone you could be getting a different cut of meat. I bought the Australian Nature's reserve boneless rib eye roast, at North Bergen NJ ShopRite, and it was the worst piece of meat I ever had. Normally USDA choice Prime rib cuts like butter, but this piece of meat needed a saw to cut through.

Grass fed beef is more like venison and is easy to over cook. I have used this product often with great results.

This beef is excellent.

I've been buying Nature's reserve for 3+ years in Connecticut, and now I can't go back to conventional US beef. Their tenderloin is excellent, rib steaks are good but have a lot of fat (can be easily removed/saved for another purpose if desired), and their strip steaks are incredibly delicious. If the rib steaks seem tough, you've overcooked it. This is LEAN meat with little intra muscular fat. I dry the steaks using a fan, sear in an iron skillet w a little canola oil and french sea salt for a minute or so each side (let the meat release on its own), then cover and rest. For a great video on taking apart a whole tenderloin, Google: you tube good eats tender is the loin. This is indeed grass-fed beef. The Australian Cattle industry does not rely on corn as we do in the US. Check out the color-- the beef is RED, not pink like US beef. Grass-> iron-> red flesh.

Does anyone know whether their are hormones, antibiotics or any other additives to this meat?

I was told that at the end before they slaughter the cows are given something that makes them retain water. Does anyone know if this is true?

i love the product and helping our allies in Australia as they also import stuff from us...mostly our garbage processed foods though