Description
THE BEEF
Our rib-eye piece comes from native breed cattle hand-selected from small independent farms across Norfolk and Suffolk. The rib-eye is a heavily marbled muscle — and that marbling only comes from the right breeds, raised properly, with the time to develop the intramuscular fat that gives this cut its character. Our buyer’s graders select specifically for fat coverage and marbling on every carcass.
THE AGEING
Twenty-one days minimum on the bone, sometimes up to 28, in our own dry ageing facility. During that time moisture leaves the meat slowly, concentrating the flavour compounds and allowing natural enzymes to break down the muscle fibres. The result is beef with a nutty, complex, intensely beefy depth that only comes from proper ageing.
WHAT TO DO WITH IT
Cut your own steaks
A 1kg piece will give you three generous steaks at roughly 330g each, or four more restrained ones. Use a long, sharp carving knife and cut across the grain. Season immediately with flaked salt and cook in a very hot pan — two to three minutes per side for medium rare, basted in butter and thyme at the end, rested for five minutes before eating.
Roast it whole
Season all over with flaked salt and black pepper. Sear hard in a cast iron pan on all sides until you have a deep, even crust all over. Transfer to an oven at 180°C / 160°C fan and roast to an internal temperature of 52–54°C for medium rare — roughly 20–25 minutes per kg after searing. Rest for a minimum of 15 minutes before carving across the grain into thick slices. The marbling bastes the joint from within throughout the roast and the fat cap renders into a crust that makes carving it at the table a genuine occasion.
Slice for a crowd
Cook the whole piece to medium rare, rest it well, then slice thin against the grain and lay it across a board with béarnaise, horseradish, and good bread alongside. A 2kg piece sliced this way will feed eight people generously.
COOKING TEMPERATURES — QUICK REFERENCE
For rare, internal temperature should: 48–50°C
For Medium rare: 52–54°C.
For Medium: 58–60°C
Always use a probe thermometer. Always rest. Allow at least 15 minutes for 1kg, 20–25 minutes for 2kg.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and use within the use by on the packaging. Suitable for freezing — freeze on day of delivery and defrost slowly in the fridge for 24 hours before cooking. Never defrost at room temperature.
If you’re planning to cut your own steaks, do so before freezing and wrap each one individually — it gives you far more flexibility than defrosting the whole piece at once.
