Our ribeye comes from grass-fed, pasture-raised cattle reared on small British farms, where the animals graze freely and develop natural marbling. This careful rearing shows in the meat itself — rich, full of flavour, and beautifully succulent. Cut from the rib, it carries both the eye and the outer cap, with the marbling melting through the steak as it cooks. Dry-aged in our Himalayan salt chambers, it offers depth, tenderness, and a buttery richness that reflects the quality of the farming behind it.