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Rib Eye Steak (grass fed)

£23.13/Kg 4-6
3Kg / £69.38
The “butchers favourite”

Rib Eye or 'Scotch fillet', as some call it, is often described as one of the richest, beefiest tasting, steaks of all.

Fat is key to the rib eye’s appeal. Rib Eye steaks are marbled with tiny streaks of fat, which melt during the cooking process and baste the meat from the inside. So you get a delicious, rich and juicy flavour to the meat.

It's hardly surprising so many people consider this to be the absolute tastiest quick-cooking steak of all.

Best grilled it stays tender up to medium, though it's still good at medium-well-done.

Make sure you cook it on a red hot surface and leave it to rest a bit longer than other steaks. About 15 minutes is good.

  • What's Delivered?

    Delivered in a vacuum pack

    Once trimmed into 6oz (170g) steaks you get 5 steaks per kg.

  • What do you need to do?

    Either roast it whole or trim it and slice it into portions (across the grain). Keep any trimmings and boil them up for stock.

    Tip. It's best to portion this into the amount of steak you'll typically serve at a meal. Then slice it into indiidual steaks after you've taken it from the freezer and thawed it a bit. You'll retain more juices that way.

  • How long will prep take?

    10 minutes

  • Safety Notes

    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.

  • Refrigeration

    2-3 days

    With fridge set at 1-4 °C


    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.


    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    Whole 3-4 months

    Sliced 2-3 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.