Ribeye Steaks
£25.00
The ribeye is taken the forerib, the meat has a characteristic marbling of fat running through the centre and it's due to that fat that the meat is extremely flavourful.
Ribeye is one of our most popular cuts of steak, thanks to the seam of fat within the meat it bastes itself during cooking which keeps the meat tender and adds extra flavour. Ours is dry-aged for a minimum of 28 days to give it a deeper flavour.
- 2x 250g steaks
- Reared in Britain
- Expertly prepared in our butchery.
Perfectly paired with
Cooking tips
Bring the steak to room temperature by taking it out of the fridge 1 hour prior to cooking. Season with oil, salt and pepper. Grill over a high heat for 3-4 minutes on each side to reach medium-rare doneness. The internal temperature of medium-rare steak should be 57-60°C. Rest before serving.
Storage tips
Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.
from our farm
Our award-winning and 100% British beef and lamb are reared on our 1000 acre farm in Somerset, which backs directly onto the FARM SHOP Somerset, and other local, like-minded farms.
Our livestock is made up of Hereford, Aberdeen Angus and Wagyu cattle, and Mule and Exlana sheep.