Organic Beef Rib Eye Steak

Make sure your pan is at a really high heat before you sear the outside of the steak to caramelise the fat and give a delectable sweetness.

We favour traditional and rare breeds and our organic beef herd comprises South Devon, Gloucester and Aberdeen Angus animals, all raised on grass pasture and wild forage. We mature our prime steak cuts on the bone for at least 21 days to allow the meat to develop a better texture and intensified flavour.

Our dairy and beef cattle do not receive Bovaer or any other methane-reducing additive in their feed. They enjoy a 100% forage-based diet, grazing on clover-rich pastures from the spring to autumn and our own homegrown organic hay and silage in the winter months.

Great British Food Awards 2019, Highly Recommended

2 days

17005990