That Fat Cow

Dry-Aged Ribeye Steak


A step up from your high street Butcher, our steaks undergo a 28-day Dry-Aging process which we believe delivers the optimum level of depth of flavour and are skillfully prepared in-house by our dedicated Butchers. Each steak is meticulously cut from a rib sourced from our aging room the day prior to delivery, ensuring it arrives to you in impeccable condition.  Beefy, nutty and nicely marbled our grass-fed dry-aged beef is both for the connoisseur and for those seeking an introduction into the world of proper beef.

We exclusively select prime grass-fed cattle adhering to our ethical standards, guaranteeing that you receive one of the finest grass-fed ribeyes available online today. Our beef is sourced from Native Cattle, born and raised in the UK on trusted farms that share our ethos of sustainability and regenerative practices.

About the Ribeye cut

A ribeye cut of beef comes from the rib area of the cow, specifically from the rib primal section. It's known for its tenderness, rich marbling, and excellent flavour. The marbling refers to the intramuscular fat within the meat fibres, which helps keep the meat juicy and flavourful during cooking.

Ribeye steaks are typically well-marbled and have a large eye of meat in the center, surrounded by a rim of fat. This fat renders during cooking, further enhancing the flavour and juiciness of the steak.

Ribeye steaks can be bone-in or boneless, with bone-in ribeyes often being referred to as "rib steak" or "bone-in ribeye."

Approx 300g (+/- 30g)