Jacobs Rib Steak

Bone In Meaty Marinating Steak

A bone in steak, the Jacob’s Rib Steak boasts tender rib beef, and is very meaty. As such they’re ideal for marinating and popping under the grill. With deep flavour characteristic of our beef on the bone, the rich qualities of this beef reflects the grazing of our grass fed cattle on lush pastures in pristine countryside.

Also known as Thin Ribs or Flanken, Jacob’s Rib Steak is the Ladder of ribs cut into steaks, taken from the front ribs of the chuck and plate of the beast to give a neat cross section of a shortened rib with plenty of meat attached. This is a traditional English cut, once forgotten but coming once again into fashion, with the rib meat prized for its rich seam of marbling providing good flavour.

A steak for indulgent eats, on the bone for flavour, and a favourite of chefs for its versatile abilities and luscious beef, being especially well suited to marinating in a sticky, tasty sauce. For the best results marinate over night, and cook in the sauce slowly to allow the beef to come to its full potential. This steak can also be casseroled for equally delicious results.

Our recipe tips for cooking your Jacobs Rib Steak

5 results

Based on your filter selection

Breed Serves Weight Farm Price Quantity
Belted Galloway 2 2 X 285g (10.1oz) Yorkshire Dales National Park £6.95
/ £3.48 each
Dexter 2 2 X 285g (10.1oz) North York Moors National Park £6.95
/ £3.48 each
Hereford 2 2 X 285g (10.1oz) North York Moors National Park £6.95
/ £3.48 each
Galloway 2 2 X 285g (10.1oz) Nidderdale - Area of Outstanding Natural Beauty £6.95
/ £3.48 each
Aberdeen Angus 2 2 X 285g (10.1oz) Yorkshire Dales National Park £6.95
/ £3.48 each

Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.