The go-to cut when it comes to dry-ageing, ribeye is prized for its liberal marbling that gives tenderness and flavour when cooked. Its richly flavoured meat intensifies in the dry-ageing process, delivering intense savoury notes as well as hints of blue cheese, mushrooms and earthiness. As moisture is removed, intra-muscular enzymes soften the cellular structure of the meat increasing the tenderness and enhancing the texture in general. This slab is aged without the bone which enables us to slice it (if you so choose) into manageable 300g steaks once all the ageing is done. 

Our dry-ageing process involves careful monitoring of your slab through the ageing period by our expertly trained butchers and our state of the art dry ageing facilities. The slabs are held in dry ageing cabinets that strictly control the temperature and humidity of the meat, ensuring a product and process that is totally safe and hygienic. For more info about the dry-ageing program at Feather & Bone please visit our blog. 

The slabs vary slightly in weight, before ageing this Ribeye Slab weighs approximately 6kg.

Please note, dry-ageing is for pre-order only.