32 Day Dry Aged Heritage Breed Thick Cut Rib Eye Steak
Region: Farmison & Co Trusted Farm, UK
Shelf Life: Min. 6 Days
The extra thick rib eye promises all the succulence and quality that makes rib eyes so popular, being enriched by the eye of fat which caramelises and tenderises the meat when cooked. This generous steak is ideal as a feasting steak for one or shared between two, and as such is perfect for marking special occasions or indulgent treats.
Also known as Scotch Fillet, the rib eye steak is taken from the rib primal of a beef animal with the bone removed. We cut these extra thick, so it can served as a sharing steak – an increasingly popular option. 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 real treat, and an ideal sharing streak. The difference with regular meat when compared with this butcher's steak is instantly recognisable, by virtue of the dry aging process. Serve with homemade chips, a summer salad, and a good dollop of hollandaise sauce.
|OUR RECIPE TIPS FOR COOKING YOUR BEEF RIB EYE STEAK|