Our rib-eye is dry-aged on the bone, for a minimum of 21 days in our state of the art chilled storage, and then skilfully prepared by our Master butchers. All of our bone-in beef is sourced from only our hand-selected farms in Scotland.
Dry aging on the bone is the way to flavour and texture in a steak. Ribeye is becoming increasingly popular in Britain; plenty of fine marbling keeps it moist and gives it loads of savoury flavour. An easy steak to cook as it can handle being more well done.