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Dry-Aged Rib-Eye Joint
This signature cut of locally sourced beef aged between 30-45 days is perfect for steaks or a superb alternative for a joint. The eye muscle off the fore-rib which has a huge amount of flavour and extremely tender. Can be cooked at a high heat and best served medium-rare.
Produced on site which also handles Wheat, Gluten, Milk, Eggs, Mustard, Celery, Sesame and Soya.
How to Cook / Recipes
We don't have any recipes for this product at the moment. Please keep checking back though, as we're adding more all the time.