FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
This boneless ribeye is cut from native breed cattle and salt-aged for a minimum of 28 days using Himalayan rock salt. Richly marbled, tender, and full of beefy depth, it can be roasted whole or sliced into steaks at your preferred thickness — the perfect centrepiece or steakhouse classic.
£132.00
This whole ribeye comes from native breed cattle, raised slowly and finished with care to produce meat with exceptional flavour and marbling. It’s a boneless joint, cut from the loin between chuck and sirloin, and it’s known for offering the best of both worlds — tenderness and deep, beefy richness. The cattle are carefully selected and the meat is salt-aged for a minimum of 28 days in our ageing room using blocks of Himalayan rock salt. This slow ageing process allows moisture to evaporate, enzymes to tenderise the meat, and the flavour to develop that unmistakable nutty, savoury depth you only get from well-aged beef.
The beauty of the whole ribeye is its versatility. You can roast it whole as a show-stopping centrepiece, or slice it into steaks at your chosen thickness — ribeye steaks that sear beautifully with just a little salt and high heat. The generous marbling ensures it stays juicy whether grilled, pan-fried or roasted. The fat cap adds extra flavour during cooking and renders down to baste the meat naturally.
Nutritionally, ribeye offers a good balance of protein and healthy fats, particularly when it comes from slower-grown native breeds with a natural, pasture-based diet. The intramuscular fat gives it that luxurious mouthfeel and lingering flavour that sets it apart from leaner cuts.
Whether you’re preparing a Sunday roast or loading the grill for steaks, this is beef at its best — generous, full of character, and aged to perfection.
Anne Lang (verified owner) –
On arrival, sliced into appropriate sizes for our appetites and then packed and frozen except for 2 slices. These were excellent, good flavour, not chewy and perfect for my husband’s birthday supper. Will buy again.
PHILIP SALT (verified owner) –
First time I have used Grid Iron, so when the ribeye roll came the first impression was it had the right colour being dark due to ageing which is always a good indicator of flavour, and a fair amount of marbling but I have had other joints which were more marbled. I carved it up for steaks and froze them all, a week later had our first steak meal and I will say 9 out of 10 for taste and maybe 8 out of 10 for tenderness, so will order again and hopefully get a well marbled and aged one that I can score more highly.
Kim Woolley (verified owner) –
Great cut into steaks
Philip Pease (verified owner) –
Steven Coleman (verified owner) –
David Milford (verified owner) –
I buy meat on the Internet quite regularly and this is the first time I have used Grid Iron. Exceptional!
Laurence Noone (verified owner) –
I found it over priced to be Honest and it couod of been trimmed betteras is was Covered in silver skin .