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Our native, grass-fed Galloway ribeye is beautifully marbled, rich in flavour, and naturally tender. For the best result, bring to room temperature and season simply with good sea salt. Sear in a hot pan for 2–3 minutes each side, allowing a golden crust to form, then finish with a knob of butter and rest for 5–10 minutes.
Cooked medium-rare, the meat stays juicy and deeply beefy — a true taste of slow-grown, pasture-raised quality.