Ribeye Steak
The generous eye of meat taken from the boned out forerib. Its generous intermuscular marbling makes for a good eating - after all, fat means flavour. A neat roast with all the delicious flavour of the rib but without the fiddly carving. Dry-aged to a minimum of 28 days.
Hand-cut using the finest traditions of west-country artisan butchery.
The generous eye of meat taken from the boned out forerib. Its generous intermuscular marbling makes for a good eating - after all, fat means flavour. A neat roast with all the delicious flavour of the rib but without the fiddly carving. Dry-aged to a minimum of 28 days.
Hand-cut using the finest traditions of west-country artisan butchery.
The generous eye of meat taken from the boned out forerib. Its generous intermuscular marbling makes for a good eating - after all, fat means flavour. A neat roast with all the delicious flavour of the rib but without the fiddly carving. Dry-aged to a minimum of 28 days.
Hand-cut using the finest traditions of west-country artisan butchery.