These beautiful steaks are a favourite for those that like a little more fat on their steak. The Rib-Eye is the part of the loin from the front end of the animal and as such has a lot of flavour and a nice amount of fat through the steak. We hang our steak to maturity at 28 days.
2 x 8oz steaks (227g) approx, Vacuum sealed in 2's
2 x 10oz steaks (280g) approx Vacuum sealed in 2's