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.
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RIB EYE
From R308.00
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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