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.
Purchase as 'each' steak (not kg)
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