It is one of the most sought-after cuts of beef. The Rib Eye is obtained from the lean section of the animal’s rib primal. The meat features a distinct “eye” or core of fat, which gives the steak its English name. Key characteristics of the Rib Eye include fine muscle fibers and intense marbling, making it tender and juicy. Heavily marbled cuts are ideal for slow-cooking methods—especially roasting—while bone-in cuts retain a more intense, rich, and truly delicious flavor. Neatly trimmed, they are perfect for special occasions or for elevating any meal. It is an ideal cut for high-temperature oven roasting or grilling (especially when bone-in).

Pack containing two 500g pieces.