Rib-eye steak

£14.00
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The chef’s favorite. Allow 200-250g per head to allow for trimming. It has an open-fiber texture and a marbling of creamy fat. Cook in a very hot pan season with salt and paprika keep the surrounding fat still attached, then remove after cooking, if you prefer. The fat adds flavour as well as basting the meat during cooking, leave to rest before serving.

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