Description
THE BEEF
Every rib-eye we sell starts with the animal. Ours comes from native breed cattle — Herefords, Longhorns, Aberdeen Angus, Lincoln Red and other traditional British breeds — sourced from small, independent farms across Norfolk and Suffolk. These are working farms too small to supply a supermarket, which is precisely the point. Small herds mean individual attention, unhurried lives on East Anglian pasture, and a quality of beef that intensive production simply cannot produce.
We work with a family-run East Anglian abattoir with 60 years of relationships with these farmers. They hand-select the best animals for us — carcasses that meet strict criteria for confirmation, fat coverage, and intramuscular marbling. Full traceability to farm of origin. You know exactly where this beef has been.
THE AGEING
Dry ageing on the bone isn’t just tradition — it’s science. As moisture slowly leaves the meat, the flavour compounds concentrate. Enzymes naturally break down the muscle fibres. The result after 21 to 28 days is a steak with a deeper, nuttier, more complex flavour than anything wet-aged in a bag, with a tenderness that you’ll notice from the first cut.
We hang our beef in-house at Grasmere, which means we control the process from delivery to your door.
COOKING YOUR RIB-EYE
Take the steak out of the fridge at least an hour before cooking. It needs to come to room temperature — putting a cold steak in a hot pan is one of the most common mistakes people make, and it costs you both the crust and the evenness of the cook.
Get your pan — cast iron if you have it — properly hot. Not medium-high. Hot. A dry pan, no oil on the pan, oil the steak itself, seasoned generously with flaked salt only just before it hits the heat.
Two to three minutes each side for medium-rare on a 226g steak. Add a minute per side for each larger size, or use a probe: 54°C at the centre is where you want it. In the last minute, add a knob of butter, a crushed garlic clove, and a sprig of thyme, and baste continuously.
Then rest it. At least five minutes, loosely covered. The juices redistribute, the temperature evens out, and you’ll have a steak worth the price of it.
WHAT TO SERVE WITH IT
Keep it honest. Good beef doesn’t need dressing up — it needs the right company.
A dressed watercress salad cuts through the richness cleanly. Proper chips or roasted bone marrow butter on top if you’re going all in. For sauce, a good béarnaise or nothing at all. Pair with a Malbec or a structured Côtes du Rhône.
STORAGE & DELIVERY
Keep refrigerated. Consume within use- by stated, or freeze on arrival. Delivered fresh in chilled packaging.
