Beef Ribeye Steak on the Bone how-to-cook salads and leftovers in the

salads and leftovers in the days that follow

each tomahawk weighs approximately 1

Available by the bone

Cut from the forequarter

durable and simple to clean

Beef Ribeye Steak on the Bone how-to-cook salads and leftovers in theA cut that butchers instinctively reach for, our Ribeye on the Bone, or Cte de Boeuf, is a steak lovers dream. Thick cut with the bone intact, it delivers unrivalled depth of flavour the marbling slowly melting into the meat as it cooks, the fat crisping to perfection, the bone working its magic to lock in all the juices. Sourced from grass fed, native breed cattle, raised on the pastures of Ayrshire and Wexford County, each ribeye is dry aged for at