Rib-eye Steak

Grass-fed, 28-day aged rib-eye steaks – renowned for their beautiful marbling, including the signature 'eye' of fat at the centre. When cooked, the fat melts into the meat, delivering juicy tenderness and a deeply beefy flavour. Perfect grilled or pan-seared, served with creamy mashed potatoes, sautéed greens, and a punchy garlic butter.

Storage:

Your meat will arrive frozen. When your meat arrives, simply pop it into your freezer.  Defrost in your fridge until fully thawed, then allow the beef to come up to room temperature before cooking.