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38-days-dry-aged-rib-eye-bone-in
38-days-dry-aged-rib-eye-bone-in
38-days-dry-aged-rib-eye-bone-in
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38 DAYS DRY AGED RIB EYE "BONE IN"

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One of the tastiest and most elegantly flavoured of steaks, rib-eyes have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.  Leaving the "bone in" adds to the flavour during the cooking process.

The process of dry ageing draws moisture from the beef which further increases flavour. In parallel, the natural enzymes break down the tissue making the meat even more tender.

Our dry aged beef is sourced from the renowned Stoddart's, supplier of Scotland's finest beef.