Dry aged ribeye – 2 x 8oz
For many, ribeye is the favourite cut of steak due to its marbling. Dry aging helps make the ribeye even more tender, and flavoursome. Take the dry aged challenge, and enjoy the difference.
2 in stock
About Our CowsThe Ballakelly cow is a blend of Charolais, Limousin and Aberdeen Angus which help maintain medium-sized cows of manageable weights for the mothers. The Angus also introduces a natural sturdiness and a coat and hide suited for the Manx climate. Recently we have been selling Manx Wagyu which is a cross of local dairy cows with Wagyu insemination.
Our cattle run in groups of around 30 – meaning optimal ‘mob’ grazing potential during spring and summer, and are indoors during winter feeding on home-grown silage and cereals blended with peas for additional protein.
Growing the grains and peas we feed our animals means we don’t have to import food, which significantly offsets the methane emissions of the Ballakelly herd.
Our animals develop proper structure, size and fat content that results in beautiful marbling, tenderness and fulsome flavour.
We dry age some of our beef which significantly enhances texture and taste, for genuinely outstanding depth and melting softness. It takes time: four weeks, generally – but we think it’s worth it.