This 28-Day dry aged, hand tied flavoursome beef cut can be roasted or cut into steaks. Located next to the fore rib, the rib eye has a wonderful marbling texture that will give you an exquisite taste.

Butchers Tip

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.