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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.
Refrigerated 3-5 days before cooking. Frozen for 6-8 months.
Refrigerated 3-5 days before cooking. Frozen for 6-8 months.
Butter-basted on a cast iron pan
Butter-basted on a cast iron pan
Cabernet Sauvignon
Cabernet Sauvignon