Beef Ribeye on the Bone
The king of all steaks and a favourite at HG Walter, this dry aged rib eye steak or 'côte de boeuf', cut thick with the bone, has a rich buttery taste with a rugged texture. Perfect serving for 2 to 3 people.
Min. weight 1kg each
Watch Henry Harris cook the perfect ribeye on the bone!
BBQ Ribeye on the Bone
The king of all steaks, this dry aged ribeye has a rich buttery taste with a rugged texture. A showstopper at the barbeque!
Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.