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  • Primarily Black Angus breed crossed with American Long horn cattle
  • Sourced from the Midwest of America
  • Enjoy with an Old World Bordeaux

 

Choice US Grain Fed Beef Ribeye

Choice US Grain Fed Ribeye is by far one of the most delicious pieces of meat you can cut a steak from. With the eye of fat running through the middle of the muscle, when cooked the delicious umami flavor is released and bastes the steak. US Grain Fed Beef has been fed for 100 days on Grain, it is this that produces a very tender and juicy piece of meat, with beautiful intramuscular fat. The stunning flecks of fat marbled throughout is what ensures the meat will not be dry out too quickly during cooking or get tough and chewy. When you eat US Grain-fed Beef it is soft, tender and juicy.    

The Ribeye can be cut into roasting joints, steaks. It is found under the front end of the backbone and is used mainly for support. With more fat than its other half, the Striploin, it is juicier and much richer in flavor.  

Depending on the amount of people you are cooking for depends on how big a roasting joint you need to cut from this. If for an all trimmings Sunday roast we suggest about 250g per person, or if for a supper party go nearer to the 400g mark. It is all down to what you are serving with it.

For a dinner party try keeping the accompaniments simple, Honey roasted Carrots, Whole Braised Spring Onions and Roast Potatoes with Gremolata. Our ideal tips when roasting are to bring the piece of meat to room temperature before cooking, keep the seasoning to oil and Maldon Sea Salt. We recommend you don’t put black pepper on until after as it will burn in the heat of the pan and oven, producing a bitter taste. Seal the Beef off in a smoking hot pan, and cook in a preheated oven at 200 for 50 minutes, at which point turn the heat off, wrap tightly in tin foil and leave in the oven for 20 to 30 minutes. The residual heat will continue to gently cook it and also rest it. Slice and serve.