Sourced from farm assured steers and heifers of us to 30 months old. Dry aged on the bone for a maximum of 21 days. Prepared from the Fore Rib, bone and cap removed. Central eye muscle removed and trimmed. Membrane remains on top in order to hold the muscles together. Ends are squared. This ribeye has the characteristic of the ribeye with the globule of fat in the middle to give succulence while cooking. The fine marbling also lends its self to the cooking and flavour profile. Hand selected by our team of butchers to our inhouse marbling score. Dry aged in Longford for 21 days, the beef is trimmed of excess ageing. It gives typical aged flavour of accentuated beef aroma from its natural fats. The texture is rewarding on bite with succulence and flavour to match. Weight range: 2.5kg-3.5kg.