A classic steakhouse cut with the richness and flavour chefs expect from ribeye. Taken from the fore rib and carefully trimmed, the Allan Morris Ribeye combines natural marbling with a juicy, full-bodied eating quality.
Dry aged to develop greater depth of flavour, the whole ribeye gives chefs the flexibility to portion steaks to suit their menu, from generous individual cuts to larger sharing steaks.
Use
Ideal for ribeye steaks, chargrilling, pan-searing, steak frites, sharing cuts and roasting whole before carving.
Technical
Cut: Ribeye / Fore Rib Preparation: Boneless, cap removed and trimmed Maturation: 28+ days dry aged Approx. weight: 2.5–3.5kg Pack: 1 piece Sold by kg
