Bone in Ribeye


Our flavourful rib eye will make you sit down, chomp down and take notice. Of this we have nodoubt. Whilst some people swear by a champion Porterhouse or a T-bone, others are die-hard New York Strip fans. And still others won’t touch anything but filet mignon. To our taste, the ultimate steak is our bold bone-in rib eye. The rib eye is the fattiest of the high-end steaks, which means it has the most exotic flavor. It also means that it needs to be handled differently than a porterhouse, T-bone, strip, or filet. The rib eye comes from ribs six through twelve on the steer. That is between the loin and the shoulder. If you get more than one bone in your rib eye, we now call it a rib roast, those showstoppers that cook for hours and hours and leave the host sweating bullets (no pun intended). Now here’s the rub. If you get a solitary bone, this makes it a rib eye. It’s called a Delmonico when boneless, a Scotch filet in Australia and New Zealand, or a cowboy steak when the rib bone is extra long and “Frenched” (cutaway to expose the bone). It’s nice to eat a good hunk of beef but you want a light dessert, too. Arthur Fiedler, conductor Boston Pops orchestra

Also sold as

Beauty Steak, Market Stek, Delmonico Steak, Spencer Steak, Scotch Filet, Entrecôte.

How Long Was It Aged:

A minimum of 50 days



As prime rib is a slice of standing rib roast, preparation normally includes rubbing the outside of the roast with salt + seasonings, then slow-roasting with dry heat. Grilling is also an option.


Additional information

Weight 1 kg

500g x 2