Ribeye Bone-in, is prepared from the forequarter; running along the back of the animal from the 4th to the 13th rib between the chuck and the strip loin. The standing rib roast is the scotch fillet with the rib bones attached. Because it's taken from muscles not heavily exerted, the meat is very tender and succulent. The retention of the rib bones impart extra flavor during cooking.
The quoted price is per 1 kg
The prices of all weighted items are subject to change at the time of weighting
Best way to cook
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
NOTE: Product will be cut as per item description. For customized cuts please contact our customer care center.Meat is portioned, plastic wrapped and delivered frozen.METRO will portion one whole piece into steaks, so the finished weight will vary and be reflected in the delivery invoice.