Extra Matured

Extra Matured 45 Day Dry Aged Hereford Rib Eye Steak

Farm: North York Moors National Park, UK

Shelf Life: 6 Days

Buying Options
Serves: 2 2 X 250g (8.8oz) £21.19
/ £10.60 each
Extra Matured
Free Range Can Be Frozen Grass Fed Great Britain Native Breed
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

The Hereford is most at home on lush grass meadows, like those to be found in the fertile Welsh Marches. In the Dales this heritage breed is more often than not found grazing on the flat valley bottoms, where they convert pasture into the luscious beef that made the breed so popular during the agricultural revolution of the 1700s. The Hereford’s winning quality is the neat layer of fat to be found on its cuts, which gives the beef succulence and its hearty and beefy flavour.

Tasting Notes: Classic, Beefy, Deep

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.
a knife and fork icon Our recipe tips for cooking your beef rib eye steak a pdf icon