The rib eye steak is enriched with flavour from the fat in the centre of the steak. The fat caramelises and tenderises the meat whilst it cooks. Ideal for midweek meals or the ultimate steak night! The rib eye steak is taken from the upper rib cage of the beast with the bone removed, the muscles are underused with more fat, promising tender and well marbled meat.
The rib eye is also traditionally known as the butchers cut because the butcher would save tasty cuts for themself which was often rib eye. Ironically Paul Kendall the owner of our butchers personal favourite steak and he often recommends it to people who are looking for the perfect all rounder steak!
Good to know
All beef sold at Kendalls is sourced from local farmers markets (Skipton, Otley, Pateley Bridge and Northallerton) and handpicked by our buyer Mr Nick Dalby to ensure the highest standards of animal welfare and quality. We choose traditional heritage breeds to ensure the best quality beef there is.