This grass fed beef has a flavour unlike anything else. Rich, strong and heavily marbled. It's unbelievably tender.
The beefiest tasting steak of all. And it's all because Rib Eye steaks are marbled with tiny streaks of fat which melt during cooking and give the meat an absolutely delicious, rich and juicy flavour .
Cut your steaks at least at least an inch thick and cook them a bit more than some steaks — medium or medium-rare — so the fat can permeate the meat.
These tender steaks come from outdoor reared beef that's been traditionally matured to enhance the flavour.
Always allow steak to rest for 15 minutes at room temperature before cooking and another 5 minutes after you've cooked them.
Delivered vacuum packed.
Enough for 5-6 6oz (170g) steaks per kg. Remember, Rib Eye is a fattier cut, prized for it's marbling.
One of the things you’ll notice when you cook grass fed meat is the yellowish colour of the fat.
That's because a diet of grass produces higher levels of carotenoids. Generally, the more carotenoids the more nutrients it contains.
So, the yellow fat (as with grass fed butter) is a sign of high nutrient density.
More carotenoids = more antioxidants, more nutrients and more flavour.
Chill, trim and slice it.
There's some fat that will need trimming away.
Always cut steaks against the grain. Takes 15 minutes.
Search Youtube for “cut ribeye steaks” for short videos that show you how it's done.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 3-4 months
Sliced 2-3 months