35 DAYS DRY-AGED RIB EYE STEAK
Rib Eye has a deep rich flavour due to it generous marbling. It is commonly the butcher's favourite cut.
All of the cattle we choose have been reared outdoors and fed on lush green grass year round. We then age them on the bone in our special maturation unit for a minimum of 28 days. Our expert butchers hand carve them, then shock freeze them to lock in all the goodness.
SHELF LIFE; 6 DAYS
For safety and quality, place your products into the fridge or freezer immediately
300g steak: Medium Rare 5-7 minutes Medium 7-9 minutes Medium Well 9-10 minutes
800g steak: Medium Rare 12-14 minutes Medium 14-16 minutes Medium Well 16-18 minutes
To achieve the best results, we recommend cooking your steaks to medium. Also using a meat thermometer helps you to get the best results.