Grass-fed, 28-day aged rib-eye steaks. What makes this cut stand out is the wonderful marbeled fat that runs through the meat - including an "eye" of fat in the middle, hence the name! When cooked, it melts and renders into the steak, providing an extra beefy flavour and a juicy, tender texture.
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.