Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Ribeye is the rib section prized for the fat seam through the eye muscle that bastes the meat as it cooks. This grass-fed, Dry-Aged British Angus beef is Certified Halal — non-stunned, Antibiotic-free and Growth hormone-free — sold in 500g to 4kg packs as steaks, dice, chunks and strips, ready for the pan, grill or curry pot.
Cuts, Dice Sizes and Pack Options
This ribeye is cut to order as 225-250g or 450-500g steaks, a 1cm Galbi-style minute steak, dice at 10-15g, 25-30g or 50-60g, chunks at 160-180g, and strips at 20-30g or 50-60g.
Packs run 500g to 4kg, in 500g, 1kg, 2kg or 4kg sizes.
Ribeye or Sirloin: What's the Difference?
Both are premium steaks from the same animal, but ribeye carries thick fat seams through the eye muscle for a richer bite, while sirloin is leaner. This ribeye's 225-250g and 450-500g steaks, plus dice, chunks and strips, suit fast, high-heat cooking better than a leaner sirloin slice.
How to Cook Ribeye
Steaks (225-250g or 450-500g) suit a hot pan or grill, seared 2-3 minutes a side for medium-rare and rested for five minutes. Diced ribeye (25-30g or 50-60g) is built for a beef karahi, browned hard with ginger, garlic and tomatoes until the sauce clings. If frozen, defrost in the fridge for around 12 hours before cooking.
Ribeye FAQs
Can ribeye be cut for skewers?
Yes — order it diced at 25-30g or 50-60g, or as 160-180g chunks for the grill.
The 500g pack holds two 225-250g steaks, or one 450-500g steak, for two people from a single order.
Step up to 1kg, 2kg or 4kg packs of steaks, dice, chunks or strips to cook for a larger group or stock the freezer.
Keep this ribeye refrigerated until you're ready to cook it.
If frozen, defrost in the fridge for around 12 hours before cooking for even results, and avoid refreezing once it has thawed.
Ribeye's marbling suits a beef karahi, using 25-30g or 50-60g dice for a rich, clinging sauce.
The 225-250g and 450-500g steaks work as a simple grilled or pan-seared steak, while 20-30g and 50-60g strips suit a quick stir-fry or fajita-style dish.
Chunks at 160-180g are sized for skewers or a slow-cooked curry.
Pan-Seared Ribeye: Sear a 225-250g or 450-500g steak in a hot pan for 2-3 minutes a side, then rest for five minutes before slicing.
Beef Karahi: Brown 25-30g or 50-60g diced ribeye hard, then simmer with ginger, garlic and tomatoes until the sauce clings.
Grilled Skewers: Thread 20-30g or 50-60g strips, or 160-180g chunks, onto skewers and cook over high heat, turning often.
Is ribeye suitable for skewers?
Yes — it's cut to order as 160-180g chunks or 20-30g and 50-60g strips, both sized for threading onto skewers.
What size should I ask for if I'm making skewers?
The 160-180g chunks hold their shape best on the grill; the 50-60g strips work well woven onto the skewer for quicker cooking.
What goes wrong if the pieces are too small?
Thin 20-30g strips or fine 10-15g dice can dry out or overcook before the outside is browned, so match the piece size to your heat.
How do I know the skewers are cooked right?
Sear 160-180g chunks over high heat, turning every couple of minutes, until browned outside and just pink at the centre.