Ribeye Steak

Homestead Beef

  • Ribeye is many peoples’ favourite cut; it is both tender and full of flavour. Rib eye has excellent marbling, which adds to the flavour and helps keep the meat moist during cooking, making it a superb quality roasting joint.

  • There are many ways to enjoy Ribeye. It can be boned and rolled as joint, or roast on the bone; you can French trim the rib bones for a Cote De Boeuf; you can remove the eye of the rib for rib eye steaks, or leave a long length of rib and you’ve got a tomahawk steak.

    Ribeye is taken from the fore rib primal. The fore rib generally contains four ribs, ribs 7, 8, 9 and 10 counting backwards from the neck. (Cattle have 13 ribs in all.) However a fifth rib is sometimes included (rib 6) to make an even more substantial roast.

    There are in fact two main muscles in the fore rib: the rib eye muscle itself (the longissimus dorsi, which just means the longest on the back), which also makes up one of the halves of T-bone and Porterhouse steaks, along with the fillet, and the rib eye cap (the Spinalis Dorsi) which is a thin layer of muscle that surrounds the rib eye itself. The rib eye cap is, again, very tender and adds another layer of flavour to the roast. You really cannot go wrong with ribeye.

Price per steak. Sold frozen.

Type

Collections: The Beef

Type: Steak


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