With its marbled fat running throughout, the rib-eye is a rich, wonderfully flavourful and succulent steak. The fat acts to baste the meat and melts away whilst cooking. It is at is best cooked on a maximum heat, served rare to medium-rare and rested for the equivalent of its cooking time.
- Dry-aged for a minimum of 28 days.
- Grass-fed, responsibly reared, free range.
- Reared in the Glens of Scotland.