Rib-eye steaks are cut from the main muscle attached to the spine – the meat most often used for superior roasting cuts, either rib roasts that still have the bone attached, or deboned rib-meat roasts.
The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.
Min weight 500g.
top of page
bottom of page