Rib Eye Steak
Approx 450g each
Rib eye steaks are prepared by taking a standing rib roast and slicing it into steaks. The retention of the bone identifies it as a rib cutlet, when removed from the bone the steak becomes a scotch fillet. Like a scotch fillet, rib eyes are taken from an area of the animal that hasn’t done the heavy moving, thus increasing tenderness. Leaving the bone in imparts extra juiciness and flavour.