Ribeye steak is one of the most popular steak and for good reason. It absolutely ticks all the boxes of what a good steak should be; deliciously tender, with the perfect amount of fat running between the connective tissue and has great intramuscular fat (marbling), all adding up to a fantastic dining experience!
Ribeye is particularly juicy with a lovely depth of flavour due to the marbling and dry-ageing!
A Note About Marbling
Marbling is what we call intramuscular fat, that runs through the meat improving steak’s tenderness, moistness, juiciness, and flavour.
When it comes to steak, no quality is so highly prized as marbling. Certain cuts of beef are known for their high degree of marbling such as ribeye, short rib, brisket, sirloin and tomahawk steaks. The presence of marbling has an extremely positive effect on the eating quality of beef, in terms of tenderness, juiciness/moisture and flavour.
Of course, if you would prefer a leaner cut then please let us know in your order notes when you make your order.
Please note; the price shown is based on a single steak at the weight shown.
At Meat & Cleaver, we only prepare the tastiest, tenderest cuts of meat. By hanging the beef carcasses on-the-bone and dry-ageing the beef, it naturally allows the enzymes to react, breaking down the muscle fibres and connective tissues, resulting in improved texture and flavour which gives the meat its tenderness. Through the process of dry ageing, you also lose moisture in the beef, concentrating the flavours, and giving you a depth of flavour only achieved by the process of dry ageing.