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Our bone-in Rib Eye is rich, juicy and full of flavour, thanks to its generous marbling throughout. We dry-age these steaks for up to 30 days which guarantees exceptional taste and tenderness.
How to Store
Refrigerated 3-5 days before cooking. Frozen for 6-8 months.
M&B Preferred method of cooking
Butter-basted on a cast iron pan
Pairs well with
Cabernet Sauvignon