Ribeye Joint

Ribeye Joint

Premium, Locally Sourced, and Richly Marbled

Our ribeye joint is sourced from British farms committed to quality and sustainability, ensuring you enjoy the finest, most flavourful beef available.

How It Is Made

Our ribeye joints come from grass-fed cattle raised on open pastures, where they graze naturally and sustainably. This natural rearing process not only prioritises animal welfare but also enhances the flavour and marbling of the meat. Each joint is carefully butchered and aged to perfection, ensuring exceptional tenderness and rich, beefy flavour.

Where It Is Butchered From

The ribeye joint is cut from the rib section of the cow, specifically from the rib primal. This cut is prized for its generous marbling, which contributes to its rich flavour and juicy texture, making it ideal for roasting.

Cooking Instructions

Enjoy the luxurious taste and tender texture of our ribeye joint with these simple cooking methods:

• Roasting: Preheat your oven to 220°C (200°C fan). Season the joint with salt, pepper, and your favourite herbs. Place in a roasting tin and cook for 20 minutes. Reduce the oven temperature to 180°C (160°C fan) and continue to roast for 25 minutes per 450g for medium-rare, or adjust the time according to your preferred doneness.
• Resting: After roasting, let the joint rest for at least 20 minutes. This allows the juices to redistribute, ensuring a moist and flavourful roast.

Storage Instructions

To maintain the freshness and quality of your ribeye joint:

• Refrigerate: Store in the coldest part of your fridge at 1-4°C and consume within 2-3 days of purchase.
• Freeze: For longer storage, tightly wrap the joint in cling film or vacuum-sealed bags and freeze. Use within six months for best quality.
• Thawing: Thaw in the refrigerator overnight for optimal texture and flavour before cooking.

Experience the decadent flavour and superior quality of our locally sourced ribeye joint, perfect for a memorable and satisfying roast dinner.