Considered one of the tastiest and most elegantly flavoured of steaks. Our rib-eye steaks are cut from the main muscle attached to the spine – the meat most often used for superior roasting cuts, either rib roasts that still have the bone attached, or deboned rib-meat roasts. The eye of the meat has a centrepiece of fat that caramalises when cooking and leaves you with a succulent, juicy steak.