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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