Whole Freedown Hills Olive Fed Wagyu Ribeye
Wagyu 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 flavour is released and bastes the steak. Providing the equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-Fed UK Beef. The olive feeds creates an umami taste to the Beef, a sumptuous savoury flavour adding depth and richness. The marbling found in our Ribeye is second to none, proving to be the centrepiece.
Containing one muscle, 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 flavour.
Depending on the number 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, some Mustard roasted baby Turnips, or grilled Courgette and Squash salad. For something heavier and more indulgent Potato Dauphinoise is always a crowd-pleaser. 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.