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A Tom Hixson Exclusive: Australian Black Onyx Beef

A Tom Hixson Exclusive: Australian Black Onyx Beef

Thursday, 20 June 2019 12:08:14 Europe/London


Imagine biting into a perfectly prepared piece of highly marbled Black Angus beef. Think of the flavour, juiciness and tenderness that only comes from a highly marbled piece of the finest cool climate Black Angus. Take that sensation, and you have the very meaning of Black Onyx.

This 270 day + dry aged grain-fed Black Angus beef is raised in the cool climate of the New England Tablelands and comes from the global leaders at Rangers Valley. It is becoming a phenomenon in chef’s kitchens across the globe.  It is the marbled beef that all others are compared against.

It is crucial, whilst we search for the finest produce, to have full farm to fork traceability. Rangers Valley are leaders in this field and are wholeheartedly committed to caring for the cattle and investing in the future of our planet.

Check out Rangers Valley Black Onyx’s tips and tricks on how to become a true beef connoisseur:

Preparing your Black Onyx Steak


  • Marbling is monounsaturated fat that is finely interspersed within the muscle of the beef. When cooked, the marbling is absorbed into the muscle giving the meat melt-in-the-mouth tenderness and flavour.
  • Marbling will improve the texture, tenderness and flavour of any cut of beef, so you can be sure that Rangers Valley beef will deliver a great eating experience, every time.


  • Always remove meat from the refrigerator 20-30 minutes prior to cooking. If meat is too cold, cooking time and importantly, flavor and tenderness will be negatively affected.


  • Season meat with salt flakes, either directly before cooking or for optimal results, 40 minutes prior to cooking. Salting ahead of cooking draws out the moisture from the meat, dissolves the salt flakes and with sufficient time (i.e. 40 minutes), reabsorbs back into the meat, leading to well-seasoned, tender and moist meat when cooked.
  • Be sure to allow enough time for the reabsorption to happen, otherwise the moisture sitting at the surface will evaporate off once the meat hits the pan, resulting in tough meat.


  • Barbecues and char grills are too hot and will cause the marbled fat to flame and melt away, resulting in a dry steak. Instead, cook in a non-stick pan over medium heat, without any added fats. The marbled fat will baste the meat from inside as it slowly melts, resulting in a great flavour. To finish, briefly increase the heat and sear to achieve a golden, caramel crust.


  • When cooking marbled beef, aim to soften the marbled fat, but not so much that it melts away. A doneness of medium will achieve a delicious melt-in-the-mouth texture.


  • Resting is important for redistribution of moisture in the final steak. Cutting too soon after cooking will cause moisture to end up on the plate or chopping board. Allow steak to rest up to one third of the time it takes to cook so that the moisture stays in the steak – essential for eating quality.

To help celebrate this exquisite cut of meat, try out this recipe from our friends at Leith’s School of Food and Wine for a fresh Heritage Tomato salad, which they recommend as a complementary dish alongside your steaks.


Serves 4

8–10 heritage tomatoes (ideally a mixture of colours and sizes)
1–2 tbsp white wine vinegar
½ tsp caster sugar
6 tbsp olive oil
1 small banana shallot
Fresh basil


In a small bowl, combine the wine vinegar and sugar with some salt and pepper to make a vinaigrette. Stir well to allow the sugar to dissolve before slowly whisking in the olive oil.

Halve, peel and finely dice the shallot. Mix the shallot, capers and basil into the vinaigrette and set aside for 5–10 minutes to allow the flavours to blend.

Slice the tomatoes thinly through the equator so they still hold their shape. Pour the dressing over the tomatoes, making sure they are well coated. Adjust the seasoning and arrange on a plate.

Heritage tomatoes are widely available in greengrocers and selected larger supermarkets.


Posted in Foodie News By

Brigitte Robertson

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