Our rib-eye steaks are one of the tastiest steaks going due to their heavy marbling. Hand-cut from the fore rib, we recommend cooking in a griddle or frying pan and keeping it simple with a butter, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Serve with hot horseradish and hand-cut chips or wedges. Steaks arrive with cling film wrapped around them, so don’t forget to remove it prior to cooking. This new steak cutting process ensures all steaks are an even size and thickness. Two steaks per pack. Sourced from a handful of farms in Somerset, our West Country beef is grass-fed, free-range and high-welfare, meeting our own exacting welfare standards. We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, developing flavour and tenderness. The meat contains high amounts of omega-3 fatty acids and is loaded with vitamins and minerals due to the grass-fed diet. Hand-butchered in Somerset using traditional techni
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