If you love ribeye steak you will love our Dry Aged Rib of Beef, as the ribeye is the eye of the fore rib (rib of beef). all of our fore ribs are dry-aged for 28 – 40 days. the rib of beef is the king of all roasting joints, it has the perfect amount of intramuscular fat (marbling) which keeps it very succulent during the cooking process and also gives it a gorgeous flavour!
A delicious beef rib joint on the bone with an excellent marbled pasture-fed rib that is full of flavour.
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.
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.
All our delicious meats are cut to order by hand. We endeavour to cut as close to the required weight as possible but occasionally the weight may be slightly higher or slightly lower than that ordered (although we will always try to make it over the ordered weight!).