Dry-Aged Beef Ribeye Steak

An HG Walter favourite and one of our most popular cuts, the ribeye is defined by its depth of flavour and natural richness. Cut from the fore-rib, it includes the eye of the ribeye - the central muscle of the rib, surrounded by generous marbling and the outer cap, both contributing to its succulence and flavour.

As it cooks, the intramuscular fat renders through the steak, basting the meat from within and creating a tender, juicy texture with a distinct, buttery richness.

Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each ribeye is dry-aged for a minimum of 28 days. This allows time for the natural enzymes to work through the meat, concentrating flavour and enhancing tenderness.