← The range
Pork
Proper Pork Ribeye Steak
The equivalent of a ribeye steak from a cow and packed full of rich, bold flavour, the pork ribeye is a cut that is severely underrated. The 10 day dry aging process we use on our pigs deepens the marbling and concentrates the taste.
This ribeye steak is best grilled in a hot pan and kept blushing pink. After resting well the flavour and texture of these steaks are second to none and unlike pork chops these are very hard to dry out.
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.
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. Chops, rashers 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.
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
Cook pork until it is steaming hot all the way through and the juices run clear.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.