Rib eye steaks, also known as the cattleman's cut, are always well received and won't leave anyone hungry!
Dry-aged Rib Eye are were it's at! the next level of flavour for meat lovers.
With a delicious nutty complexity, our dry-aged rib eyes are cut are perfect to carve at the table for two (although you may not want to share!).
The dry ageing process takes place in a special fridge at almost zero degrees for up to two months. During this time the connective tissue in the meat breaks down and the steak loses more than 15% of its moisture which tenderises the meat and dramatically increases the intensity of the natural flavours. Being served on the bone provides sweetness while the marbling through the meat ensures it stays tender during cooking and creates a great mix of flavour.