Beef

Grass Fed Beef Ribeye Sharing Steak

The juiciest and most perfectly formed steak, here served on the bone and for two.

The Ribeye is made of primarily of the longissimus dorsi muscle. This tender and flavoursome muscle runs the upper length of the back.

Ribeye is a classic of steakhouses everywhere, packed full of flavour and fat ratio to dream of. Our grass fed ribeye is the steak no brainer. The best steak for the barbecue, here on the bone for protection and enhanced flavour to the meat.

The extra thickness of our sharing ribeye steak means that you can cook this longer and slightly slower achieving the perfect crust to the outside and ideal medium rare centre.

Cook hot and sear well.

Build your box

Choose your cuts in a box from £95. Free meat in every box, free delivery.

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.