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Rib Eye Steak (sliced into steaks, grass fed)

£21.24/Kg 4-6
3Kg / £95.61
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 will remain tender up to medium, though it's still good at medium to well-done.

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

  • What's Delivered?

    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 will remain tender up to medium, though it's still good at medium to well-done.

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

  • Refrigeration

    3-5 days

  • Freezing

    Whole 3-4 months

    Sliced 2-3 months