• British Beef Bone-In Ribeye 28 Day Dry-Aged | ±700g
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British Beef Bone-In Ribeye 28 Day Dry-Aged | ±700g

£36.00
£36.00
£36.00
Tax included.
2 Serve
North Yorkshire, England Origin
Native and rare breeds Breed
Grass Feed
28 days dry-aged Ageing
Description

This British grass-fed côte de boeuf is a prime cut that embodies the finest qualities of sustainably raised beef. Grazed on the herb-rich pastures of North Yorkshire, this bone-in ribeye delivers exceptional flavour, tenderness, and succulence. Its rich marbling ensures a juicy, full-bodied taste, perfect for roasting or grilling to perfection. Sourced from traditional British farming methods, this cut offers a dining experience that’s both ethically responsible and deeply satisfying—an ideal centerpiece for any special occasion.
Browse our delicious pantry products to elevate your dish.

  • Grass-fed British beef, native and rare breeds
  • Reared in North Yorkshire
  • 28 day dry-aged
  • Cut in-house by our own butchers
  • 1 bone-in ribeye (côte de boeuf) of ±700g
  • Serves 2
  • Frozen
Cooking Instructions

Dry-Aged Bone-In Ribeye - Reverse Sear

±700g, 28 day dry-aged. Serves 2. Defrost 15 hours. Around an hour from fridge to table.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a tray. Allow 15 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Salt and temper
Pat dry and salt generously on all sides. Leave it uncovered on a rack in the fridge for a few hours if you can. Out of the fridge 45 minutes before cooking.

3. Low heat first
Oven at 110°C, on a rack over a tray, until the centre reaches 48°C. Allow 30 to 40 minutes. Probe the thickest part of the eye, away from the bone. The bone insulates and will read cold and mislead you.

4. Rest, then sear
Rest 10 minutes while you bring a heavy pan or griddle to full heat. Sear 60 to 90 seconds a side, then hold the steak on its fat edge with tongs until that edge is bronzed.

5. Pull at 52°C
Medium rare. Grass-fed beef is leaner than grain-fed, so there is less internal fat to keep it moist past this point.

6. Rest properly
10 minutes on a board. Do not cover it tightly.

7. Carve
Run a knife down the bone to release the eye in one piece. Cut the cap away from the eye, then slice both across their own grain at 1cm. Return the slices along the bone to serve, with the board juices spooned over.

The bone is worth keeping. Roast it hard and use it for stock. Twenty-eight days of ageing concentrates everything, including what the bone gives back.
Nutritional Information
Typical values Per 100g
Energy —
Fat —
of which saturated —
Carbohydrate —
of which sugars —
Fibre —
Protein —
Salt —
Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 15 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.
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.
FAQs
British Beef Bone-In Ribeye 28 Day Dry-Aged | ±700g

  • Yorkshire's Rare Breeds

North Yorkshire is livestock country and always has been. Limestone dales to the west, heather moor to the east, and the broad green vale between them: ground that has always suited grazing better than crops. The grass comes slowly here, thick with herbs and old ryegrass leys, and the cattle come on slowly with it. Cool summers, wet autumns, and no reason to hurry.

It is also where the old breeds survived. Longhorn, Belted Galloway, Dexter, Red Poll, slow-maturing cattle that most of the industry abandoned for faster commercial crosses, kept on family farms and taken to a local abattoir a few miles down the road rather than hauled the length of the country. Slow growth lays fat inside the muscle rather than around it. Twenty-eight days on the bone then draws off the water and concentrates everything else.