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Rib Eye Steak (250g)


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Beautifully marbled and bursting with flavour from local pedigree beef.

The perfect succulent steak to pair with your favourite sauces and side dishes. Cut from the fore rib of the cow, this steak has more marbling than other cuts and is best cooked at least medium rare to allow the flavourful fat to caramelise.

Dry aged and fully matured for a minimum 28 days.

Supporting passionate family-run farms in the Chilterns, Egg House Charcuterie sources slow-growing, traditionally reared, local grass-fed beef.

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