- Suitable for freezing
- Delivered fresh
- Native breed
- Cook on the BBQ
For many, this cut is considered the King of Steak. Our grass-fed, native breed, dry-aged ribeye steaks are intensely flavoursome, the natural eye of fat setting this steak apart as arguably the most deeply flavoured of all. Because the cattle are grass-fed and we dry-age on the bone for a minimum of 28 days, it takes the flavour to a whole new level.
Award-winning chef and restaurateur Andrew Clarke talks ribeyes:
"In my opinion, ribeye steak is 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 steak cooked medium then rested well, served with a peppercorn sauce and a side of the crispiest, beef fat chips!"
*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale ribeye steaks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.