Ribeye is a fantastic cut that is prepared from the center of the rib…..as the name suggests.
We dry age the entire rib for 60 days before carefully butchering it to remove the eye muscle ready for steaking.
Generally there is more intramuscular fat in a ribeye steak which not only bastes it as you cook but provides that fabulous beefy flavour when you eat it.
Cook them fast an hot in a good heavy pan, or go hard core and barbecue! Always remember to allow your steaks to rest on a warm plate for equal time as you spent cooking it, this allows the meat to relax giving you the absolute best eating experience.
Using our state of the art dry ageing facilities we dry age all our steak cuts for a longer period, these ribeyes have 60 days.
Individually packed, 600gm nett weight
ORIGIN: British 🇬🇧
Store in the fridge 2-5c
Suitable for home freezing on day of delivery ❄️