Rib Eye Steak
First choice for many steak lovers, the Rib Eye is rich in meaty flavour. This cut generally retains more moisture than a fillet due to it's generous marbling.
Use dry, high heat cooking methods such as frying, grilling or BBQing and serve medium rare to get the best flavour and texture. Absolutely perfect for Steak-Frites!
Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.