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Rib Eye

Catalogue Code: 005 Category

The Rib-eye steak is distinguished by its rich marbling and a natural core of fat that runs through the meat, making it flavoursome, tender and juicy.

Marbling and thickness will vary from steak-to-steak.


Free Range
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.