Prime USDA Natural Beef Whole Ribeye | ±6.7kg

Regular price: £610.00
Regular price: ~~£610.00~~
Sale price: £610.00

Tax included.

20 to 28 Serve

Black Angus Breed

Creekstone Farms, Kansas Origin

Chilled (vacuum-packed) Condition

Halal Certification

Description

The ribeye is the most marbled cut on the animal, the steak where flavour and richness meet. Ours is sourced from Creekstone Farms in Kansas, one of the most respected independent beef producers in the United States, and graded USDA Prime: the highest tier of the American grading system, awarded to only the top 3% of beef for the depth and distribution of its marbling.

Creekstone's cattle are Black Angus, raised on a strict natural protocol with no hormones, no antibiotics, and an all-vegetarian diet. Animal welfare is certified to standards developed by Dr Temple Grandin, the leading authority in the field. The result is beef of remarkable consistency, fine intramuscular marbling, a deep red colour, and the buttery, full-bodied flavour that defines a great ribeye.

A whole ribeye allows for proper butchery at home: thick-cut steaks for the grill or pan, a centre section roasted whole, or a portion reserved for tartare or carpaccio. It needs little more than salt, high heat, and rest before serving.

Prime USDA Natural Black Angus Beef
Reared at Creekstone Farms in Kansas, USA
±6.7kg; £91.05/kg
Halal
Fresh

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Cooking Instructions

USDA Prime Whole Ribeye - Steaks, Rolled Roast or Raw

±6.7kg, delivered chilled. Serves 20 to 28.

1. Straight from the fridge
Your ribeye arrives fresh and vacuum-packed. Keep it in the coldest part of the fridge, 0-4°C, in its unopened pack, and use by the date on the label. If you have frozen it yourself, thaw it in the fridge, allowing 36 to 48 hours.

2. Look at the muscle structure
A whole ribeye is not one muscle. The round eye runs through the middle, and the crescent wrapped around it, separated by a seam of fat, is the spinalis or cap. It is the best eating on the whole animal. Whichever route you take, keep the cap attached.

3. Break it down on the day it arrives
A piece this size gives around twenty-five steaks at 250g, or several roasting joints, or a mixture. Cut what you need for the next two days and wrap and freeze the rest, using it within 12 months.

Method A - Steaks (3cm for 250g, 4cm for 450g)

4. Cut across the ribeye. Temper 40 minutes, pat dry and salt generously.

5. Stand each steak on its fat edge in a hot dry pan until bronzed, then lay it flat and cook it in the rendered fat. 2½ to 3 minutes a side.

6. Pull at 52°C. Rest 6 to 8 minutes. Cut the cap away from the eye, then slice both across their own grain at 1cm.

Method B - Rolled roast (reverse sear, boneless rib of beef)

4. Tie a centre section at 4cm intervals, keeping the cap wrapped around the eye. Salt all over and leave it uncovered on a rack in the fridge overnight if you can.

5. Out of the fridge one hour before cooking. Oven at 110°C on a rack over a tray, until the centre reaches 48°C. Allow roughly 35 to 40 minutes per kilo, and go by the probe.

6. Rest 15 minutes, then finish at 240°C for 10 minutes until the fat is crisp. Pull at 52°C. Rest 20 minutes, remove the string and carve at 1½ cm, so each slice carries both the eye and a piece of the cap.

Method C - Raw, for tartare or carpaccio

4. Use the eye only, trimmed of all fat and sinew, and take it from the centre of a freshly opened pack. For carpaccio, firm it in the freezer for 40 minutes and slice it paper thin. For tartare, chop it by hand with a sharp knife rather than mincing it.

5. Prepare only what you will eat that day, keep the meat at 0-4°C until the moment you dress it, and serve it immediately.

Keep the trimmed fat. Render it down slowly in a low oven and keep it in a jar. It makes the best roast potatoes you will ever cook.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

If chilled
Keep refrigerated at 0-4°C in its unopened vacuum pack and use by the date on the label. You can freeze it unopened at any point up to that date - at -18°C or below it will keep well for up to 12 months.

If frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, allow 15 hours. Never defrost at room temperature or in a microwave.
Once opened or defrosted, keep refrigerated at 0-4°C and use within 24 hours. Do not refreeze once thawed.
A faint metallic smell on first opening the pack is normal for vacuum-packed beef and will disperse within a few minutes in open air.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Kansas Raised

Creekstone Farms is based in the heart of Kansas, where cattle graze on rolling Midwest pastureland and are raised nature's way by dedicated family ranchers and farmers. With no antibiotics, added hormones, or artificial ingredients ever, and a 100% vegetarian-fed diet, Creekstone's Natural Black Angus Beef is Certified Humane® and USDA-verified, a commitment to quality that has made them one of the most respected names in premium US beef. Kansas roots. Exceptional standards. Extraordinary beef.