Description

Know Thy Steak – and when it comes to dry aged grass fed beef steak you are always assured of naturally great flavour. However the rest becomes a matter of personal preference. Those who eat for tenderness usually prefer fillet and those that eat for flavour usually prefer sirloin, rump or rib eye.

Rib eye is the centre muscle of what we know as chuck. This muscle extends down the chine bone (spine) of the cow. As it passes over the rib section it goes from the rib eye, extends into the sirloin and finishes as the picanha on the rump.

Rib eye cut on the bone is the cut more commonly called “tomahawk” and weighs around 1kg each. Sirloin cut on the rib bone is the prime rib on bone and as the sirloin comes off the rib section it is most classically cut as a T-bone with the fillet left on the other side of the minor rib bone.

We offer you the following –

Tomahawk +-1kg each

Prime Rib single bone French trimmed steak at +-600g each

4 bone Prime Rib Roast +-

 

BEEF PRIME RIB