It boasts some of the most prime beef of the beast, with the well marbled meat a watchword for quality and flavour. Dry aged we cut this steak to order, firstly cutting the rib bone and the steak out of the hung meat.
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
