Dry Aged Hand Selected Rib Eye Steak

Product Overview

Our rib eyes are dry-aged for 28 days in our humidity-controlled dry-aged fridge. The dry ageing process breaks down the fibres in meat leaving you with a beautifully rich nutty flavour.

Our Dry Aged Rib Eye is a popular choice among our punters. Its thick cut and heavy marbling further enhance the wonderful flavours. 

Hugh hand selects our grass-fed beef from farmer James Troy in Mullingar, Co. Westmeath.

Dry ageing is a timely and costly process but we believe in supplying our customers with the best quality steaks we can.

"You can't fake dry-aged"


Want to cook the perfect Rib-eye steak? Click here