Beef Ribeye Steak on the Bone how-to-cook Cut from the forequarter

Cut from the forequarter

full-bodied steak that needs little more than a simple seasoning and a hot sear

salads and leftovers in the days that follow

and versatility

Using free range Sussex Downs pork

Beef Ribeye Steak on the Bone how-to-cook Cut from the forequarterA cut that butchers instinctively reach for, our Ribeye on the Bone, or Cte de Boeuf, is a steak lovers dream. Thick cut with the bone intact, it delivers unrivalled depth of flavour the marbling slowly melting into the meat as it cooks, the fat crisping to perfection, the bone working its magic to lock in all the juices. Sourced from grass fed, native breed cattle, raised on the pastures of Ayrshire and Wexford County, each ribeye is dry aged for at