Beef Bulgogi
Our master butchers hand select well marbled Ribeyes and then thinly slice (4mm). Fantastic for Asian BBQ dishes. 8+ slices per pack. This product is frozen. It will begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
A5 Japanese Wagyu Ribeye Steak
Widely recognised as the most luxurious beef in the world, due to it's intense marbling, lusciously smooth texture and profound flavours. This product will be dispatched frozen, you will not be able to re-freeze.
Irish Sirloin Steaks (2)
Origin: Ireland
Diet: Grass Fed
Revered by chefs around the world for it's tenderness and subtle flavour.
Butcher's notes: steaks cut from the sirloin joint.
USDA CHOICE Ribeye (Creekstone Farms)
From hand selected Black Angus Cattle. The herd are fed a high quality corn based diet which equates to well-marbled, very tender and simply exquisite beef. It is the perfect cut for roasting or cut into individual steaks. A staple the world's best steak restaurants.
Halal Ex Dairy Cote De Boeuf
This Ex-Dairy beef has a longer than normal maturation process (four years) this allows for a distinctive depth of flavour to develop. It has exceptional levels of marbling and it is dry-aged to enrich the incredible flavour profile even further.
This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
A5 Japanese Wagyu Ribcap Yakiniku Slices
Widely recognised as the most luxurious beef in the world, due to it's intense marbling, lusciously smooth texture and profound flavours. This product will be dispatched frozen, you will not be able to re-freeze. Yakinku is thin sliced beef from the Ribcap. Perfect for grilling.
Argentine Grass Fed Ribeye
Guaranteed natural marbling, tenderness, taste and juiciness with every bite.
Ex Dairy Cote De Boeuf
This Ex-Dairy beef has a longer than normal maturation process (four years) this allows for a distinctive depth of flavour to develop. It has exceptional levels of marbling and it is dry-aged to enrich the incredible flavour profile even further.
This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Uruguayan Grass-Fed Angus Ribeye (BPU)
Uruguay has the perfect climate. Clean air, plentiful water and lush green pastures, to allow Hereford and Angus breeds to range and graze freely, to eat and live naturally – reducing stress and promoting better animal welfare.
Black Label Argentine Beef Ribeye (Rioplatense)
A triumph from the producers of Argentina. Delivering sublime taste, texture and tenderness and the intense dry aged flavours.
Irish Ribeye Steaks (2)
Origin: Ireland Diet: Grass Fed Revered by chefs around the world for it's tenderness and subtle flavour. Butcher's notes: steaks cut from the ribeye joint.
Hereford Beef Ribeye
Perfectly trimmed, providing a exceptional combination of brilliant flavours and texture.
Wild River Wagyu Pure Bred Sirloin Steak BMS 8+
Breed: Pure Bred Wagyu
Diet: carefully crafted grain ration for 350 days. Standard feed time is 120 days.
Beef Marbling Score (BMS): 8+
Salt Moss Aged Cote De Bouef Steak
By using key ingredients extra virgin Irish oriel sea salt and Irish sea moss and by keeping the beef enclosed in a salt moss cave under specific ageing conditions, a steak like no other has been created.
Prussian Black Ribeye (Diamond Grade)
This Prussian Black Ribeye is exquisitely marbled and divinely textured. Delivering an abundance of rich and luxurious flavours.
Aberdeen Angus Ribeye
The Aberdeen Angus Ribeye is tender and flavorful, great as a whole roasting joint or cut into individual steaks.
Tom Hixson Wagyu Ribeye
A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.
USDA PRIME Ribeye XL (Creekstone Farms)
A Tom Hixson Exclusive | This USDA certified beef Ribeye is from hand selected Black Angus Cattle. The herd are fed a high quality corn based diet which equates to well-marbled, very tender and simply exquisite beef.
Kagoshima Japanese Wagyu Ribeye A5 BMS 12
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 12
Kagoshima Japanese Wagyu Ribeye A5 BMS 9
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 9
American Wagyu Ribeye GOLD GRADE (Snake River Farms)
This Snake River Farms whole ribeye is our largest and most exclusive cut of beef in the range. Hand-cut into 2 or 3 inch ribeye steaks or roast the entire roll for a feast of epic proportions.
Kagoshima Japanese Wagyu Ribcap A4 BMS 7
Prefecture: KAGOSHIMA. Japanese Grade: A4. Beef Marble Score: 7
Kagoshima Japanese Wagyu Ribcap A5 BMS 9
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 9
Ribeye is a type of steak that is taken from the rib of the cow. Ribeye contains a generous portion of fat, giving the meat it’s superb flavour and texture. One of the most classic cuts of beef on offer, Ribeye beef steaks are highly popular in restaurants, eateries and kitchens all around the world. Buy Ribeye steak from Tom Hixson of Smithfield today and discover not only the juiciest and most luxurious cuts of whole Ribeye steak available, but enjoy the comfort of having premium quality steaks delivered directly to your door. Our selection of whole Ribeye steaks includes those from a wide range of origins, as well as offering halal beef options that are incomparable in quality and taste, we also provide Wagyu rib eye steak and Angus ribeye steak, dry aged beef, plus many more varieties from a number of grass fed and corn fed herds. Known for their flavourful properties,Â
Rib eye or Sirloin?
If choosing between ribeye or sirloin, ribeye cuts are considered to be some of the tastiest as their marbling ensures the beef doesn’t become dry. When the fat is cooked, it’s melted into the steak to create an extra juicy flavour with a moist and tender texture. Sirloin is often leaner but still provides plenty of succulent tender meat.
What’s the best way to cook ribeye?
Be sure to get the meat to around room temperature before cooking, this allows the steak to cook more evenly. Heat a pan to a high temperature, and meanwhile season your steak to taste.
Place the meat in the pan and leave it alone to cook. Bear in mind that ribeye steak is best cooked to at least medium-rare to allow the fat time to render down and give the meat more flavour. Cook evenly on both sides then allow the meat to rest for 5 minutes before seasoning and serving.
Browse our range of dry aged Rib eye steak today, or discover premium quality Rump steak and whole fillet of beef to suit a range of different tastes. Need a large order? No problem! You can order bulk ribeye steaks from our award winning butchery and bulk sirloin steaks too.