With its marbled fat running throughout, the rib-eye is a rich, wonderfully flavourful and succulent steak. The fat acts to baste the meat whilst cooking.
It is at is best cooked on a maximum heat, serve medium-rare and rested for the equivalent of its cooking time.
All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range. Responsibly reared in the Glens of Scotland.