4 Ribeye steaks for £25

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  Our fillet tail end is cut from the tapered end of the beef fillet, the fillet tail is a chef's favourite, increasingly appearing on restaurant menus. A small, lean and very under used muscle, the fillet tail is renowned for being the most tender cut of steak you could buy. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. This delicious cut is ideal for slicing and using in stir fries or stroganoff for flavoursome meals or enjoy in its own right as a great value steak.

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  Quickly becoming the first choice for many steak lovers, the Ribeye is packed with flavour! The ribeye generally retains more moisture than a fillet due to it's generous marbling and this marbled fat caramelises and tenderises the meat when cooked. We age all of our steaks for at least 21 days, which enhances the incredible flavour throughout the steak. We recommend cooking in a flat-based frying pan with olive oil, then basting with butter, garlic and rosemary for the last minute of cooking. Make sure you rest the steak for at least half the cooking time to allow it to relax.

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