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Dry Aged Ribeye on the Bone


Leaving the ribeye on the bone makes for a real showpiece steak

Sometimes called the Cote de Boeuf this steak is full of juicy tenderness. Taken from grass fed beef matured for up to 28 days, best cooked medium rare.

Steak sizes available:

  1. Standard 14oz
  2. Medium 16oz
  3. Large 20oz
  4. XLarge 24oz
Master Butchr. Tips
We believe the best way to cook a sirloin steak is in a hot griddle pan. Brush some oil on the steak and add sea salt and black pepper to taste. Download our how to cook a steak pdf for cooking times. We recommend using a meat thermometer for the best results. Ensure you rest your steak for at least 10 minutes before you serve it.
Storage Information
Keep in refrigerator below 8c follow use by on the label. Suitable for home freezing for 12 months if frozen immediately on receipt. Use within 4 days of defrost
Nutritional Information
Energy: 841 kJ/ 201 kcal Fat: 13g, of which Saturates: 5g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g

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