The Ultimate Connoisseur’s Cut. Unrivalled Marbling, Melt-In-Your-Mouth Tenderness.
If you are looking for the absolute peak of beef flavour, look no further than the Rib-Eye. Our Grass-Fed Dry-Aged Beef Rib-Eye Steak—sourced from premium local Cornish cattle by Primrose Herd—is widely celebrated by chefs and steak lovers alike as the juiciest, most flavorful steak on the animal.
Cut from the rib section, this steak is famous for its beautiful internal marbling and its signature rich, buttery core of fat (the "eye"). As the steak cooks, this intricate marbling melts into the muscle fibers, naturally basting the meat from the inside out and delivering an incredibly succulent, intensely savory bite.
Patiently dry-aged to concentrate the natural beef flavor and maximize tenderness, this artisan-butchered steak brings a true restaurant-grade experience right to your home kitchen. Whether you are searing it in a roaring-hot cast-iron pan or over live fire, it delivers that unmistakable, traditional grass-fed depth that supermarket steaks simply cannot match.
Why It’s a Cut Above:
100% Cornish Grass-Fed Beef: Raised naturally on pasture by farmers dedicated to sustainable, high-welfare husbandry.
Dry-Aged for Premium Texture: Aged on the bone to allow the natural enzymes to tenderize the meat, creating a deeper, slightly nutty flavor profile.
Exceptional Marbling: Hand-selected for the perfect balance of internal fat, guaranteeing a juicy result every single time.
👨🍳 Chef’s Tip: The Ultimate Pan-Basting Finish
Because a rib-eye is naturally rich in fat, it handles high-heat cooking beautifully. To elevate your steak from great to spectacular, use the classic restaurant technique of arroser—or continuous butter-basting:
1.Bring to room temp & pat dry:Prep the steak.
Take your rib-eye out of the fridge at least 30–45 minutes before cooking to drop the chill. Pat it thoroughly dry with a paper towel and season generously with sea salt and cracked black pepper.
2.Sear hard in a hot pan:The initial crust.
Get a heavy cast-iron or stainless steel pan smoking hot. Add a splash of high-smoke-point oil (like rapeseed oil) and lay the steak in. Sear aggressively for about 2 minutes without moving it to build a deep, golden crust, then flip.
3.Add the aromatics & butter:The flavor infusion.
Turn the heat down to medium. Toss a generous knob of unsalted butter, a few crushed cloves of garlic, and a couple of sprigs of fresh rosemary or thyme into the pan. The butter will instantly foam up.
4.Tilt and spoon over the meat:The classic baste.
Tilt your pan slightly and use a large spoon to continuously scoop the hot, foaming, herb-infused butter over the top of the steak. Do this for the final minute of cooking. This cooks the steak evenly, locks in moisture, and creates an incredible caramelized glaze.
5.Rest for 5 minutes:The final step.
Remove the steak from the pan and let it rest on a warm board for 5 minutes before slicing. This allows the hot juices to redistribute throughout the steak rather than rushing out onto your plate.
1.Bring to room temp & pat dry:Prep the steak.
Take your rib-eye out of the fridge at least 30–45 minutes before cooking to drop the chill. Pat it thoroughly dry with a paper towel and season generously with sea salt and cracked black pepper.
2.Sear hard in a hot pan:The initial crust.
Get a heavy cast-iron or stainless steel pan smoking hot. Add a splash of high-smoke-point oil (like rapeseed oil) and lay the steak in. Sear aggressively for about 2 minutes without moving it to build a deep, golden crust, then flip.
3.Add the aromatics & butter:The flavor infusion.
Turn the heat down to medium. Toss a generous knob of unsalted butter, a few crushed cloves of garlic, and a couple of sprigs of fresh rosemary or thyme into the pan. The butter will instantly foam up.
4.Tilt and spoon over the meat:The classic baste.
Tilt your pan slightly and use a large spoon to continuously scoop the hot, foaming, herb-infused butter over the top of the steak. Do this for the final minute of cooking. This cooks the steak evenly, locks in moisture, and creates an incredible caramelized glaze.
5.Rest for 5 minutes:The final step.
Remove the steak from the pan and let it rest on a warm board for 5 minutes before slicing. This allows the hot juices to redistribute throughout the steak rather than rushing out onto your plate.
Contains 2 steaks x 250g
Primrose Herd beef is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging. Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
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