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32 Days Dry-Aged Aberdeen Angus Rib Eye Steak

Region: Holme Valley, West Yorkshire, UK

Shelf Life: Min. 6 Days

Buying Options
Serves: 2 2 X 250g (8.8oz) £19.75
/ £9.88 each
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Serves: 4 4 X 250g (8.8oz) £39.50
/ £9.88 each
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Free Range Can Be Frozen Grass Fed Suitable for BBQ Great Britain Native Breed

Award-Winning Steak - Highly Commended 'Best Beef Product' - Meat Management 2019

This steak is enriched considerably from a nugget of natural fat, the ‘eye,’ to keep the meat succulent, while it promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked. Ideal for both weekend treats and midweek meals, our British Rib Eyes are sourced exclusively from grass fed herds reared on lush pastures, before being dry aged to enhance the luscious qualities of the steak meat.

Unparalleled in reputation, the Aberdeen Angus is Britain’s favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.

Tasting Notes: Rich, Creamy, Indulgent

Also known as Scotch Fillet, the Rib Eye Steak is taken from the rib primal of a beef animal with the bone removed. It's traditionally known as a butcher's cut because the butcher would reserve certain tasty cuts for himself, the Rib Eye being one of them. As it comes from the upper rib cage, the muscles are underused with more fat, promising tender and well marbled meat.

A sure fire treat, and a good introduction to premium grass fed native breed and free range steak due to the deep flavour the Rib Eye promises. The difference with regular meat when compared with this butcher's steak is instantly recognisable. Serve with home made chips, a summer salad, and a good dollop of hollandaise sauce.

For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.

a knife and fork icon OUR RECIPE TIPS FOR COOKING YOUR BEEF RIB EYE STEAK a pdf icon