2 x 250g Grass Fed Ribeye Steaks
Ribeyes have a nugget of fat in the middle which caramelises beautifully during the cooking process. These steaks are fed on lush grass then dry aged for 35 days to intensify the meaty flavour. These steaks are perfect for a weekend and a mid week supper.
Himalayan pink salt bricks are used within our dry ageing room to infuse a more intense flavour in the meat. This is not the only benefit. The salt bricks actually act as a natural anti-microbial because of their chemical components. This helps to kill bacteria in the dry ageing room meaning we can age our meat for longer.