Description
Harvested from the forequarter. The juiciest cut of all primal steaks, it is used to measure the marbling score for the rest of the carcass.
RIB EYE
From R330.00
Additional information
| Weight | 350g |
|---|
Cooking guidelines
Cook for +-8 minutes (depending on your heat and thickness of the cut) turning every 1-2 minutes. Ensure that the eye of the steak (the round fat in the middle) is cooked throughout.
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