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”

We offer you the following –

1 x 350g, 450g  or whole (around 1.2kgs) BEEF RIB EYE STEAK