Ribeye Steaks (2 x...

Considered one of the tastiest and most delicately flavoured of steaks, rib-eye is cut from the main muscle along the back of the cow – the meat most often used for superior roasting cuts, either rib roasts that still have the bone attached, or deboned rib-meat roasts. Our rib-eye steaks are sourced from our trusted Yorkshire farms and dry aged for at least 28 days.