Minimum 650g pack. 1 thick steak per pack. For the big appetite carnivore, or easily shared by two people.
The bone in rib eye is found on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a ‘support’ muscle not subjected to the heavy work of moving the animal around, rib eye steaks have plenty of fat marbling throughout. This ensures they are tender, tasty and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing.
Slow-grown, regeneratively grazed, grass-fed and finished beef from our farm on the Central Coast and our regenerative partnering farm Furracabad Station in Glen Innes.
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