• Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
  • Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
  • Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
  • Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
  • Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
  • Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
  • Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
  • Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
  • Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Angus Beef Ribeye Marbled - Premium, Grass Fed

£22.39
£22.99
£22.39
-3%
Premium Halal Angus Ribeye – Prime, Grass - Fed, Highly Marbled - Onlinemeatshop.com
Fresh Halal British Angus Beef Ribeye Marbled - Premium, Grass Fed

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

This halal British Angus ribeye is a richly marbled rib steak from Grass-Fed cattle, Certified Halal and cut for its rendering fat and grain. Packed from 500g to 4kg into steaks, diced pieces, chunks or strips, it suits grilling, searing or slow-cooked dishes such as nihari.

What's the Difference: Ribeye vs Sirloin?

Both are premium steaks, but marbling sets them apart: ribeye carries a looser grain and more fat than sirloin's texture, in 225-250g or 450-500g steaks, plus diced or strip cuts.

About This Cut

Ribeye is cut from the rib, where fat bastes the muscle, keeping it marbled. Sear it as a steak, or dice it for curry.

How It's Cut and Packed

Cut to order:

  • Steaks 225-250g or 450-500g
  • Galbi Min steak, 1cm
  • Diced 10-15g, 25-30g or 50-60g
  • Chunks 160-180g, strips 20-30g or 50-60g

Packs run 500g to 4kg.

FAQs

Can You Sear It Whole?

The 450-500g steak sears well whole; slice across the grain once rested. The 225-250g and Galbi Min steaks cook straight through.

What About Diced or Strip Cuts?

These come pre-portioned, so there's no slicing needed; just cook them into nihari.

Work out your order by pack: a 500g pack covers two steaks, while 1kg, 2kg or 4kg packs scale up for bigger groups or a batch of nihari.

Go for the 225-250g steaks if you want individual portions, or the 450-500g steaks to share and carve at the table.

Give it around 12 hours in the fridge to defrost fully before you cook it. Once thawed, keep it chilled and cook it promptly - standard practice for handling fresh chilled meat.

Typical values per 100 g (raw):

Energy260 kcal
Protein17.92 g
Fat20.96 g

Basis: bone-in beef rib eye, lean and fat together. Reference: USDA FoodData Central, "Beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, choice, raw" (FDC 172152).

Pan-Seared Ribeye: Get the pan smoking hot, then sear the 225-250g or 450-500g steak fast, basting it in its own fat as it cooks, and let it rest before you slice.

Ribeye Skewers: Thread the 25-30g or 50-60g diced pieces with peppers and onions, then char-grill them quick and hot.

Slow-Cooked Nihari: Let the 20-30g or 50-60g strips simmer low and slow in warming spices until the sauce thickens right down.

This Angus ribeye works well for nihari, the slow-cooked beef curry simmered with warming spices - use the strip or chunk cuts for a tender result.

It also carries British-style steak dinners with the 225-250g or 450-500g steaks, Korean-inspired grilling with the 1cm Galbi Min steaks, and a quick stir-fry from the diced cuts.

Can I sear the ribeye steak whole and slice it afterwards?

Yes - sear or grill the 450-500g steak intact, let it rest briefly, then slice it across the grain right before you serve.

Should I slice it before or after cooking?

Always after. Slicing a raw steak first just dries it out, so leave the 225-250g or 450-500g steaks whole until they've rested and you're ready to serve.

How do I know when it's ready to slice?

Let the steak rest briefly once it's off the heat, then cut against the grain in even strips.

What about the diced or strip cuts?

Those arrive pre-portioned, so there's no whole steak to slice - just cook them straight into a dish such as nihari.

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