Ribeye Steak

For many people the King of Steaks - our native breed, grass-fed ribeye steaks are intensely flavoured. The natural eye of fat sets this steak apart as possibly the most deeply flavoured of all - when the cattle are grass-fed and dry-aged it takes this flavour to a whole new level.

Our Ribeyes are from small herds of cattle reared in the Yorkshire Dales left to mature at their own pace - this slow development allows incomparable flavour to develop, and coupled with expert ageing at our butchery this ensures our steaks are at their absolute best.

Andrew Clarke's (award-winning chef & restaurateur) talks Ribeyes:

In my opinion, Ribeye steaks are the perfect piece of meat. The steak comprises multiple muscles, each with its own texture, wrapped around an (almost) central eye of fat. It is a well-marbled piece of meat, so benefits from slightly longer cooking than leaner cuts like Sirloin or Fillet. Personally, I like my Ribeye steaks cooked ‘medium’ then rested well, served with a peppercorn sauce and a side of the crispiest, beef fat chips!