Matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour. Ribeye steak has a natural marbling of fat which melts while cooking to leave a juicy & succulent piece of meat. My personal favourite. Steve selects the best Native Bred Beef Cattle locally which means that his beef is at least 50% Aberdeen Angus plus Beef Short Horn or Hereford. These traditional breeds are renowned for marbling running through the meat, giving the beef a succulence and hearty beef flavour. This is a direct result of the cattle being Grass Fed and slowly matured through The Scotch Beef Assurance Scheme for their entire lives.