7 Days Dry Aged Pork Rib Eye Steak On The Bone
Farm: Nidderdale - Area of Outstanding Natural Beauty
Shelf Life: 5 Days
Cut from between the neck and saddle, this small steak is left on the bone for rustic quality and is ideal as a small joint suited to slow cooking, grilling, or popping on the barbecue. With wonderful succulence and depth of flavour, our Pork Rib Eyes are a must for pork lovers, with the rich meat showcasing why British heritage breed pork is so special.
The Yorkshire Pig is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are reared to maturity at a slow pace, in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character
Tasting Notes: Rich, Succulent, Creamy
Not to be confused with its beef counterpart, the Pork Rib Eye Steak is inspired by trends in American butchery, and is so named for the generous nugget of fat that caramelises the succulent meat upon cooking. This steak is cut from between the neck and the saddle, which promises plenty of creamy fat covering, which explains why British pork breeds are so in demand from chefs the world over for their rich quality.
A cut from contemporary trends in butchery increasingly appearing on specials boards as chefs discover the qualities of the juicy and flavoursome Pork Rib Eye. This steak is very versatile, being well suited to grilling, frying, or griddling. If frying cook for four to five minutes on a high heat, and serve with buttery mash and a rich grain mustard.
|Our recipe tips for cooking your Pork Rib Eye Steak On The Bone|