Rib Eye Joint

£29.99£89.97

This 28-Day dry aged, hand tied flavoursome beef cut can be roasted or cut into steaks. Located next to the fore rib, the rib eye has a wonderful marbling texture that will give you an exquisite taste.

Butchers Tip

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.

Other Tip

If you are yet to visit the Watlington High Street, it is a must. We have a Butchers, Deli, Cafe, Bakers, Chocolate shop, Greengrocers, Home Stores, Hairdressers, Light shop a Co-Op and much more. It is well worth a visit.

Please Note

There is a minimum order of £25 but we are not charging for delivery during the Covid-19 outbreak.

This item comes with cooking instructions when delivered or collected from our shop.

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Cooking Instructions:

1. Preheat oven to 220C (Gas Mark 7).

2. Roast for 20 minutes at 200C (Gas Mark 6).

3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:

Rare = 26 Minutes Per Kilo
Medium = 36 Minutes Per Kilo
Well Done = 46 Minutes Per Kilo

4. Remove the joint from the oven and rest for 20-30 minutes before carving.

Please use this information as a guide only. Ovens and other cooking appliances do vary.

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