Rib-eye steak comes from the rib section of the cow, specifically the longissimus dorsi muscle from the 4th and 13th rib. This cut is known for its marbling, which makes it tender and flavourful.

Your beef has been packed to stay cool in a ‘chilltainer’ for up to 24 hours. Please ensure you refrigerate as soon as possible.

For your preservative-free mince & burger patties and low preservative sausages, please note the shorter use by dates. If you don’t plan on using them within the first few days, we recommend freezing them immediately.