Thick cut with heavy marbling, the rib eye is probably our most popular steak of recent years.
This is mainly thanks to its beautiful, succulent and elegant flavour that comes from being cut from the main muscle attached to the spine – the area most often used for superior roasting cuts.
Our highly-experienced butchers work very closely with our select purveyors. This allows them to ensure that the quality of meats is pristine year-round. We source from small farms around Ireland to bring you limited amounts of special cuts that are not found anywhere else.
Our specifically bred beef is fed on a natural grass diet and is marbled to produce an unforgettable flavour. It’s also aged on the bone in our onsite dry-aging chambers using methods unique to Higgins Family Butcher for up to 120 days.