PRIME YORKSHIRE RIB EYE STEAK

Description

Our 28-day dry-aged Yorkshire Rib Eye steak is sourced from the finest beef in Yorkshire, the steak is aged to perfection for a minimum of 28 days to enhance its natural flavors and tenderness. As its name implies, this is the eye of the rib, it comes from the upper rib cage, the muscles are underused with more fat, promising tender and well marbled meat which caremelises once cooked.

• Ways to cook Rib Eye Steak
  Grill on the BBQ: for a smoky flavour and to caremelise the fat.
  Pan-Sear: for a delicious crispy and brown crust and to lock in the juice of the meat for a tender bite that’s packed with flavor.
  Grill in the oven: for a more charred taste and makes the most of the fat content in this steak.

  Rib Eye is traditionally known as a butcher’s cut because the butcher would reserve certain tasty cuts for himself, the rib eye being one of them.

• Kendalls Quality
  All beef sold at Kendalls is sourced from local auctions and handpicked by our buyer Mr Nick Dalby, in Skipton, Otley, Pateley Bridge and Northallerton to ensure we buy the highest quality meat there is.