Fore Rib of Beef (Whole of Half)

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A whole or half ribeye on the bone is fit for a feast! This cut features a generous eye of meat with spectacular marbling, which enhances both its flavour and eating quality. Our rib eye undergoes a minimum of 21 dasys aging process in a controlled setting, emphasizing precise temperature, humidity, and airflow to transform the meat. This aging reduces moisture, intensifying the meat’s natural flavours for a rich, concentrated taste profile and exceptional tenderness. The process also develops complex flavours with earthy undertones and a hint of nuttiness, enriching the depth and character of the meat. For optimal enjoyment, we recommend serving it medium-rare.