Description

Ribeye Steak 

One of most popular cuts for steak, the ribeye is full of flavour, having the fat marbled throughout. All our beef is dry-aged for a minimum of 30 days which really does give it that refined flavour.

Our grass-fed heritage Sussex breed, slow-reared beef comes directly from our own local farm to our small private abattoir. Provenance, sustainability and ethical farming/butchery doesn’t get better than that! If we do have to keep up with demand by buying extra beef cuts we source from ethical British farms, and as locally as possible.