This steak is enriched considerably from a nugget of natural fat, the ‘eye,’ to keep the meat succulent, while it promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked. As always beautifully marbled and dry aged allowing for enhanced tenderness and taste.
Made from the top part of the center section of rib—specifically the sixth through the twelfth ribs— the beef rib primal cut is used for the traditional standing rib roast (also called prime rib). It's also the source of the delectable ribeye steak as well as the classic French entrecôte.
Other offers this week: - £35/kg on 5kg+ Sirloin – Per kg or Thinly-sliced & Rolled Sirloin - £10/steak on 10x or more Sirloin - Per steak - T-bone: £18/steak, £35/kg - Porterhouse: £20/steak, £35/kg
