Beef Ribeye Steak on the Bone how-to-cook Using free range Sussex Downs

Using free range Sussex Downs pork

Honest Toil extra virgin olive oil is unfiltered

Cut from the forequarter

Enjoy thick slices with coffee or tea

Beef Ribeye Steak on the Bone how-to-cook Using free range Sussex DownsA 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