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An all-time favourite of the majority, Rib Eye Bone In is one of the most flavourful and juiciest steaks. Rib-eye is cut from the centre of the rib section with rib bone still attached. It has a ton of flavour, and is usually thicker than a tenderloin cut, making it difficult to overcook. Rib Eye Bone In is also the most marbling cut of beef, where the fat both within the meat and surrounding the edges make the steak so juicy and flavourful.

Argentinian Grass Fed Rib Eye Bone In Chilled approx. 5.5kg