Angus Ribeye Steak – Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
Angus Ribeye Steak
Angus Ribeye Steak – Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
Enquiry form
Related products
Angus Sirloin Steak
Angus Sirloin Steak - Cut from the striploin, the meat is lightly marbled with a thin strip of fat left on to prevent the meat from drying out during cooking.
Knuckle
Knuckle - The round cut coming from the hindquarter without fat or nerves.
Brisket [Boneless]
Brisket Boneless - Taken from the breast section of the cow beneath the first five ribs, behind the foreshank
Silverside
Silverside - A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
Heel
Heel - the round cut coming from the hindquarter without fat or nerves.
Shin [Boneless]
Boneless Shin - Prepared from either the shin area of the leg or the heel muscle in the silverside.
This cut comes from a muscle used constantly for movement in which it has little fat and plenty of connective tissue.
LMC
LMC - Lean cut comprising a collection of shoulder muscles and their connective tissue.
Reviews
There are no reviews yet.