The ‘butcher’s favourite’ cut.
This ribeye steak comes from the herd of Sussex cows raised in harmony with their surrounding countryside at Park Farm in Kent, grazing on grass pastures during the summer months and on home-grown forage once winter sets in. Rich marbling gives this
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Smother with a robustly spiced dry rub and grill or pan-sear in a hot sizzling pan for maximum flavour.
Andy Clarke believes in low-intensity farming, rearing his herd of Sussex cows and Romney sheep on traditional grasses – a slow