32 Day Dry Aged Ribeye Steak

32 Day Dry Aged Ribeye Steak

32 Day Dry Aged Ribeye Steak


The Ribeye Steak comes from the Fore Rib positioned towards the shoulder of the cow. This cut is packed full of flavoursome fat and marbling. One of the best grilling or bbqing steaks which needs only a seasoning to bring out the most of the beautiful beefy flavour.

The Dry Aging process allows our beef to become more tender and flavoursome whilst aiding the cooking process with the fat melting and cooking much quicker for a crispier crust and more tender meat.



SKU: 14921 Categories: , , ,


Our Beef is sourced from British Farms who are dedicated to working with Rare and Endangered heritage Breeds such as Dexter and Short Horn

Dexter and Short Horn have been our preferred Breeds since we started Larder. The consistency of marbling, flavour and size has always been left in the hands of the farmers and their methods.


Provenance & Methods

We work  with Farms located in England and Scotland for our bone in Beef allowing us to work closer with the farmers and abattoirs.

Sustainability and animal welfare is at the forefront of the rearing process for our farmers and their just as passionate about it as are we. Traditional methods and good animal husbandry has always ensured a quality finished product for our business.


Dry Aging Process

We take in various cuts of beef on a weekly basis from whole sides, fore quarters, hind quarters, roasting, top bits you name it. We break down all primal cuts into small cuts ready for aging.

Our specialist fridges are fitted with fans and dehumidifying temperature controlling machines which ensure bacteria count and humidity are controlled during the aging process.

Dry aging also changes the texture of meat. Muscle cells are made up of mostly molecules and proteins. Dry aging encourages the enzymes to break down these molecules. As the enzymes transform the molecules of the meat, the internal structure breaks down, making it more tender


Cooking Tips

Room temp meat has to be our top tip. Removing your steak or joint at least 3-4 hours prior to cooking and allowing it to reach room temp to allow for a quick and even cook

Oil and season your steak not the pan, wait until the pan is screaming hot and sear well cooking one side at a time.



Additional information


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ShortHorn, Hereford, Red Hereford, Dexter, Black Angus x Charolais


Faversham Kent, Queenslie Scotland, Bridge of Allan Scotland