A deliciously rich steak, 35 day dry aged, from Aberdeen Angus or Herefordshire breeds. Thick cut, with a nugget of natural fat (the eye) as well as good marbling throughout ensures supreme flavor and tenderness. One steak per portion/serving
"Also known as Scotch Fillet, the Rib Eye Steak is taken from the rib primal, with the bone removed. It's traditionally known as a butcher's cut who would reserve certain tasty cuts for himself. The muscles are underused with more fat, promising tender and well marbled meat.