known for its rich marbling and bold flavor. It comes from the rib section of the Bull, just before the loin.
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Bone-In: Rib steaks are usually cut with the bone still attached, giving them more flavor and a dramatic presentation.
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Richer Marbling than other cuts: The marbling of fat throughout the meat gives it great flavor and tenderness, making it juicy and flavorful when cooked.
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Flavor Profile: A rib steak is known for its beefy, savory taste, enhanced by the fat content.
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All our thick cuts are wet-aged and served at a standard 1-inch thickness,
- You can also pre-book our dry-aged cuts, which can be custom-cut to your preferred thickness.
- For special requests—whether dry ageing, thicker or thinner cuts—please contact us via WhatsApp at 01211633773.