{"product_id":"argentina-grass-fed-prime-rib-bone-in-750-800g","title":"Argentina Grass-Fed Prime Rib Bone In - 750-800g","description":"\u003cdiv class=\"product-description\"\u003e\n\u003cp\u003ePremium Argentina grass-fed prime rib, bone-in, 750-800g — Miss A's exclusive bestseller and the most flavour-packed grass-fed beef Singapore has to offer. Sourced from cattle raised entirely on the open Pampas pastures of Argentina, this prime rib delivers the rich, beefy depth that 100% grass feeding produces, paired with the juiciness only a bone-in cut can give. No added hormones, no antibiotics, no grain finishing — just pure pasture-raised Argentine beef. Perfect for roasting, reverse-searing, or Sunday-night standing rib roast.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"product-benefits\"\u003e\n\u003ch3\u003eKey Benefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100% grass-fed Argentine beef — pasture-raised on the Pampas\u003c\/li\u003e\n\u003cli\u003eBone-in cut for deeper flavor and locked-in juiciness\u003c\/li\u003e\n\u003cli\u003eGenerous marbling for tenderness without grain finishing\u003c\/li\u003e\n\u003cli\u003eNo added hormones or antibiotics\u003c\/li\u003e\n\u003cli\u003e750-800g — perfectly portioned for sharing or a 2-3 person centrepiece\u003c\/li\u003e\n\u003cli\u003eMiss A exclusive: direct supply chain from Argentina, not available elsewhere in SG\u003c\/li\u003e\n\u003cli\u003eIdeal for roasting, reverse-searing, grilling, or sous vide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"product-story\"\u003e\n\u003ch3\u003eWhy Argentine Grass-Fed Beef Is Different\u003c\/h3\u003e\n\u003ch4\u003ePampas Pastures, Not Feedlots\u003c\/h4\u003e\n\u003cp\u003eArgentina's Pampas — the vast grasslands stretching across central Argentina — produce some of the world's most flavourful grass-fed beef. The cattle here graze freely on a natural diet of native grasses and clover, slowly building the deep, mineral-rich beefiness that distinguishes Argentine beef from grain-fed alternatives. There's no feedlot finishing, no corn or grain supplementation — what you taste is what the cattle ate.\u003c\/p\u003e\n\u003ch4\u003eWhy Bone-In Matters for Prime Rib\u003c\/h4\u003e\n\u003cp\u003eThe bone in a prime rib cut isn't decorative — it's a flavour vehicle. During cooking, marrow and collagen migrate from the bone into the surrounding meat, deepening flavour and protecting the muscle from drying out. This is why steakhouses charge a premium for bone-in cuts. With our 750-800g portion, you get the same restaurant-grade bone-in experience at home for a fraction of the cost.\u003c\/p\u003e\n\u003ch4\u003eGrass-Fed vs Wagyu: A Different Kind of Premium\u003c\/h4\u003e\n\u003cp\u003eWagyu prizes intramuscular fat — the buttery, almost-creamy mouthfeel of A5 marbling. Argentine grass-fed prime rib is the opposite philosophy: it prizes pure beef flavour. The marbling is leaner but more even, the meat is firmer with more chew, and the taste is unmistakably \u003cem\u003ebeefy\u003c\/em\u003e in a way that grain-fed beef simply isn't. If you've found wagyu too rich for everyday eating, this is the cut for you.\u003c\/p\u003e\n\u003ch4\u003eHow to Cook the Perfect Prime Rib at Home\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReverse sear (recommended):\u003c\/strong\u003e Roast at 110°C until internal temp reaches 50°C (~90 minutes), rest 10 minutes, then sear in a screaming-hot cast iron pan for 60 seconds per side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic roast:\u003c\/strong\u003e Pat dry, salt heavily 24 hours ahead, roast at 220°C for 15 minutes then drop to 160°C until internal 52-54°C for medium-rare\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSous vide:\u003c\/strong\u003e 55°C for 4-6 hours, then finish on a charcoal grill\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlways rest the meat for at least 10 minutes before slicing — this lets the juices redistribute through the muscle.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"product-cooking\"\u003e\n\u003ch3\u003eCooking Methods\u003c\/h3\u003e\n\u003cp\u003eReverse sear (110°C oven then sear), classic roast (220°C then 160°C to internal 52°C), sous vide at 55°C 4-6 hours, charcoal grilling. Rest 10+ minutes before slicing.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"product-nutrition\"\u003e\n\u003ch3\u003eEstimated Nutrition (per 100g)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalories:\u003c\/strong\u003e ~250 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e ~26g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e ~16g (grass-fed = higher omega-3 ratio)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 0g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCholesterol:\u003c\/strong\u003e ~78mg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOmega-3:\u003c\/strong\u003e ~80mg (2-5x higher than grain-fed beef)\u003c\/li\u003e\n\u003cli\u003eRich in CLA, B12, iron, zinc, and selenium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"product-faqs\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy is Argentine grass-fed beef considered premium?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eArgentine cattle are raised on the open Pampas grasslands — one of the few places in the world where grass feeding happens at scale without grain finishing. This produces beef with deeper flavour, leaner marbling, higher omega-3 content, and 2-5x more conjugated linoleic acid (CLA) than grain-fed beef. It's the gold standard for grass-fed beef Singapore consumers can buy.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow is grass-fed beef different from grain-fed or wagyu?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eGrain-fed and wagyu beef are richer and more marbled because the cattle are fed corn or other grains in their final months, which builds intramuscular fat. Grass-fed beef like our Argentine prime rib is leaner but has a more pronounced, mineral-rich beef flavour. It's a different premium experience — pure beefiness rather than buttery richness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eHow many people does the 750-800g prime rib serve?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eGenerously serves 2-3 as a main course (250-400g per person bone-in, which is ~200-300g of meat after the bone). Perfect as a Sunday roast centrepiece or a special-occasion dinner for a couple with leftovers for next-day sandwiches.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat's the best way to cook a bone-in prime rib at home?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eReverse-searing produces the most consistent results. Roast at 110°C until the internal temperature hits 50°C (about 90 minutes for this cut). Rest for 10 minutes, then sear in a smoking-hot cast iron pan for 60 seconds per side. The slow roast brings the meat to a perfect medium-rare from edge to edge, and the final sear gives you a Maillard crust without overcooking the interior.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eShould I season this prime rib before cooking?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes — salt it heavily (1 tsp coarse salt per 500g) at least 4 hours before cooking, ideally 24 hours ahead and rested uncovered in the fridge. This dry-brine seasons the meat throughout and dries the surface for a better sear. Add cracked black pepper and rosemary just before cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eDoes grass-fed beef cook differently from grain-fed?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes — grass-fed beef cooks faster because it has less intramuscular fat insulating the muscle. Pull it from heat about 5°C earlier than you would for grain-fed beef and let carry-over cooking finish the job. Aim for an internal temperature of 50-52°C for medium-rare, then rest.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eWhere can I buy Argentine prime rib in Singapore?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eOrder Argentina grass-fed prime rib online at missa.sg — Miss A's Fine Food is the exclusive Singapore importer of this cut. Island-wide grocery delivery singapore with cold-chain logistics ensures the meat arrives chilled and prime-rib-ready. Buy online for fresh meat delivery singapore directly to your door.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eIs this beef antibiotic and hormone free?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003eYes — Argentine grass-fed beef is raised without added hormones or antibiotics, meeting strict Argentine and EU export standards. Cattle are pasture-raised their entire lives.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Miss A's Handpick Fine Food","offers":[{"title":"Default Title","offer_id":44198537527382,"sku":"MEAT02ARG10","price":59.99,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/0350\/0374\/files\/Argentina_Prime.jpg?v=1774931937","url":"https:\/\/missa.sg\/products\/argentina-grass-fed-prime-rib-bone-in-750-800g","provider":"Miss A's Handpick Fine Food","version":"1.0","type":"link"}