The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your rib eye, this cut becomes a rib roast, However, if you’re just getting one bone, this makes it a rib eye (called a Scotch filet in Australia and New Zealand). The rib eye is the fattiest of the high-end steaks, which means it has the boldest flavor. It also means that it needs to be handled differently than a porterhouse, T-bone, strip, or filet  FOR AN AWESOME RECIPE visit our Facebook page at .://www.facebook.com/elitemeats.hamilton

500g Beef RibEye Steak with Bone in

$19.84Price
  • The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your rib eye, this cut becomes a rib roast, However, if you’re just getting one bone, this makes it a rib eye (called a Scotch filet in Australia and New Zealand). The rib eye is the fattiest of the high-end steaks, which means it has the boldest flavor. It also means that it needs to be handled differently than a porterhouse, T-bone, strip, or filet FOR AN AWESOME RECIPE visit our Facebook page at .://www.facebook.com/elitemeats.hamilton

  • Choose the Urban (delivery address in town/city). For all Fresh Meat choose the Chillibin option. For all rural and South Island Deliveries - pick up at nearest refrigerated freight companies only. Email address for a quote to elite.meats@xtra.co.nz

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