Beef Rib Fillet - Cube Roll

“A great steak begins well before it hits the grill.  With more then 25 years working with Beef, I am a true advocate that cooking is only a small part of a great eating experience.

It is the care and quiet management of cattle that producers take with their herds that contributes to better eating qualities.”

Frank Correnti, Executive Chef Norman Hotel

Cube Roll

Also Known As

Bone-in – Standing rib roast, rib cutlet

Boneless – Rib fillet, scotch fillet & scotch fillet roast


Running between the chuck and the striploin, the cube runs along the back of the animal. This muscle is lightly worked sitting high on the back which makes the cube roll so tender and succulent. The name is derived from the cube of fat in the core of the meat that separates different muscle groups (as shown above).

What to look for when buying cube roll

The first thing to look for is the white fleck marbling, it’s a sure sign that it will be tender and flavoursome. If you can, select cuts from the middle of the primal, the outer cuts tend to have a rougher texture.

Best Cooking Method

Fillets respond best to dry cooking on the pan or BBQ grill and the standing rib roast & scotch fillet are outstanding in the oven. Purchase with the bone in for an impressive visual display and extra flavour.



Ensure that your steak is cut straight and even across the grain. This will ensure that when cooked it achieves an even doneness. A good piece of meat should have even colouring through the meat without looking too dark or bruised. Ideally, it will have a “ruby red” appearance.


Bring steak to room temperature before cooking, this can take 10 to 25 minutes

Season your steak liberally with a good quality sea salt and ground pepper 5 minutes prior to cooking. Seasoning your steak too early will cause the salt to draw the internal moisture to the surface, resulting in a dry steak.


Whether you are using a BBQ grill, flat plate or a heavy cast iron pan, preheat the cooking surface for at least 15 minutes prior to cooking. If the plate is not hot enough, the steak tends to boil or stew, resulting in a poor eating experience.


Place your steak on the preheated cooking surface, leave the steak to cook on the first side until you can easily lift it without sticking. This will eliminate “ripping” the meat. Repeat this process for the second side.

Once sealed, don’t be afraid of turning your steak as many times as you feel it needs to create an evenly cooked steak on both sides. We disagree with the general rule of waiting until the blood rises to the top as this may cause the steak to lose the necessary juices, to ensure your steak is succulent, full-flavoured and tender.

Cooking times are dependent on your required doneness, steak thickness and cut. Remember to remove your steak 2-3 minutes before it is ready to allow the steak to rest. The steak will continue to cook through the resting process and will draw any juices back into the meat and allow the steak to relax resulting in a more tender and enjoyable eating experience.

Every piece of steak is different, however, if you follow the above recommendations, with plenty of practice you will achieve the perfect piece of steak every time.

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