We offer a great selection of steaks, ranging from widely loved cuts to those lesser known that may be more inexpensive but can still be incorporated creatively into dishes to make them equally as tasty.
We are national suppliers of Prime Rib Steak
As a wholesale meat supplier, we have a large amount of both boneless and on-the-bone forerib steak cuts available for your menu.
What are qualities of Prime Rib Steak?
Forerib steaks, also known as prime rib steaks or bone-in ribeyes, are a steak cut popularly served on the bone. Much like ribeyes, they have fantastic marbling making them extremely juicy and flavourful. With our foreribs you can’t go wrong, as they remain moist and succulent whether cooked with dry or direct heat. There are ribbons of fat throughout our forerib steaks which flavours the meat along with the marrow from the bone, meaning a dry rub or marinade isn’t neccessary.
As masters of the art, we know the best methods for butchering and preparing premium forerib steaks. Need a steak cut or trimmed to a specific requirement? Well, our skilled butchers are available at your disposal to tend to all of your steak needs.
How are Prime Rib steaks prepared?
The Campbell Brothers brand was born in Scotland, hence why we are so passionate about beef. This is why our talented group of butchers cautiously hand cuts the premium forerib steaks you can buy from us, in our outstanding butchery facilities, in both Bonneyrig and Woolwich.
You can be certain that the forerib steaks delivered to you by Campbell Brothers are of the greatest and reliable quality, since our meat is all completely traceable and red-tractor assured. We also source from local farms, so you can feel confident you are supporting British farmers.
We know the best methods for butchering and preparing high-quality forerib steaks like the ones we offer as we have been experts in meat since 1902! We understand you may also need steaks trimmed to meet certain specifications, worry not, our butchers are happy to oblige.
How to cook Prime Rib steak:
Forerib steaks are best cooked in the medium ranges; medium rare, medium and medium well. As rib steaks are highly marbled, they are best when cooked to these degrees so that the fat releases the delicious juices of the meat, but doesn’t render out .
Explore our other high quality steaks:
The fibrous one…
Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.
The tender one…
Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.
The bold one...
Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.
The lean one…
Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.
The 'best of both' one…
This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.
The show stopping one…
A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.
The steak lover's one...
With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.
The decadent one...
Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.
The double-sided one...
With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two
The flat iron one...
Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat
The gaucho's favourite one...
The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling
The braising one...
Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts
Have a question?
Our experienced team are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.
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