Trenchmore Farm Wagyu x Sussex Ribeye Steak

Ribeye is up there as one of the most popular steaks. Located in the forerib, this steak has a generous amount of marbling surrounding the eye of the ribeye. When this fat is rendered, it contributes to the succulence and richness of the ribeye steak.

Ribeye can either be cooked indirectly so the fat renders then finished on a high heat to get a crust. Alternatively, you have cook on a high heat from the start, a few minutes each side until you achieve your desired doneness or temperature.

We source our beef from Trenchmore Farm in Sussex, where Andrew, his daughter, Rachel & their expert cattlemen Neville & Gareth rear their cattle regeneratively. Slow grown like our Tamworths, the cattle spend their summers grazing the fields and their winters in an award winning, purpose-built Roundhouse Barn.

The cattle’s finishing ration is based on grass & herbal ley silage. It also includes brewer’s grain from a local brewery, linseed cake (a by-product of linseed oil pressing) which boosts omega-3, molasses & trace minerals.

All this results in some of the best tasting beef around!