Marbled Rib-Eye Steak


Our flavoursome and well-marbled ribeye. Perfect for those evenings when you’re cooking for yourself, we recommend serving with chunky hand-cut chips. We recommend sealing both sides on max heat, then relaxing the flame until the blood rises to the top, if medium-rare is your preference.

We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, enriching more flavour and tenderness to our beef cuts.

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Additional information


200-230g, 280-300g