We are national suppliers of Rib-eye steak

What are the qualities of Rib-eye steak?

Ribeye is known as the ‘King of steaks’ and is served boneless. As a sizable thick cut of beef it is one of the most popular cuts and a good all round steak because it encompasses all the desirable elements of a steak. Being cut from the rib section, which does little work, it is considerably tender with an incredibly rich beefy flavour due to the eye of fat in the middle and ribbons of fat throughout rendering down into a juice when cooked, helping keep the meat moist.

We at Campbell Brothers take great pride in the quality of all the meat we provide. Ribeyes are one of the most popular steak cuts and we take great care in where we get source them, we also ensure each steak has traceability to its source. If you want a premium steak for your menu from a trusted meat supplier, look no further.

How are Rib-eye steaks prepared?

When it comes to our butchery, we take great pride. We know that ribeye steaks are in popular demand, so our skilled butchers take great care in preparing them by hand in our cutting-edge butchering facilities.

You can rest assured that the ribeye steak you order from Campbell Brothers will be of the highest and most consistent quality, as well as, fully traceable and red-tractor guaranteed. We also encourage supporting British farmers, by locally sourcing all of our meats.

As meat experts, we are knowledgeable in butchering, trimming, and preparing high-quality ribeye steaks. We can assist you if you need a steak cut or trimmed to a specific specification; you might even say our skilled butchers can “meat” your requirements.

Looking for inspiration?

Ribeye steaks are best cooked to the medium range degrees as it takes a little longer for the fat to render in order to lubricate the meat when cooking. However, ribeye is a tender cut, but will become less so the closer it is too well done.