Considered one of the tastiest cuts of meat, rib-eye steaks are cut from the main muscle attached to the spine - the meat most commonly used for superior roasts
The special appeal of rib-eye steaks is that they contain a rich layer of fat, which gives guaranteed taste and juiciness.
The term dual purpose is used to indicate a particular breed of cow. There are real meat breeds such as Limousin and Belgian Blue and real dairy breeds such as the black-and-white Holstein. A dual-purpose breed is in between and is kept for milk and meat. It is therefore a robust, more muscled dairy cow that is also used as a meat cow after her fancier's career.
Sustainable, as the meat from the dual-purpose cow is 80% less taxable for the environment.
2 x 150 grams
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