All the delights of a Ribeye cut but with the bone left in for flavour and showmanship and then expertly frenched - this cut has primal appeal! Expertly dry-aged for at least 28-days in salt chambers which delivers an incredible depth of flavour. 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. Do not be fooled by the terms ‘matured’, ‘wet-aged’ or Beef dry-aged for less than 28-days – this is the real deal.

Suitable Cooking Methods: Reverse Sear, Grill

Best Enjoyed: Medium Rare