Shelf Life:4-Days

Ribeye Steaks (2 x 283g)


Considered one of the tastiest and most delicately flavoured of steaks, rib-eye is cut from the main muscle along the back of the cow – the meat most often used for superior roasting cuts, either rib roasts that still have the bone attached, or deboned rib-meat roasts. Our rib-eye steaks are sourced from our trusted Yorkshire farms and dry aged for at least 28 days.

SKU: B1001 Categories: , , , ,

Cut of Meat

Steak - from the main muscle attached to the spine

Chefs Tips

Pan fry to perfection - most importantly get the pan as hot as you can before searing on high heat for the desired cooking time (rare / medium / well done).

Sign up today for exclusive offers and recipes!