The Classic Butcher by Classic Fine Foods offers a selection of the most premium meats on the market. It focuses on providing professional chefs with Grade A produce that is carefully selected to meet their demands.
40 Day Aged British Beef Ribeye is Beautiful Aberdeen Black Angus beef from our specially chosen grass fed British cattle, that have been allowed to feed off natural foliage and grow at a natural pace. 40 Day Aged British Beef Sirloin is matured on the bone for at least 21 days and then another 7 days off the bone to deliver that distinctive aged, grass fed beef flavour. Ribeye steak carved from the fore rib of the beef by our Master Butcher. Ribeye steak is enhanced significantly from the natural ‘eye’ of fat in the muscle that caramelises and tenderises the meat, leaving it flavoursome and never dry.
Chefs Tip: As a tender cut of beef, ribeye tastes best when cooked just to the point of juiciness, between rare and medium. Preheat a heavy skillet or cast-iron skillet over high heat until very hot. Season with sea salt and black pepper and oil sear steaks for one minute each side. Continue to cook 3-4 mins each side for medium rare and rest for 5-7 mins."