Beef Ribeye
Steak CutsBeef · Steak Cuts
Beef Ribeye
The cube roll — the most marbled of the common steak cuts.
Cut specification
| Animal | Beef |
|---|---|
| Storage | Chilled |
| Cut | Ribeye |
| Bone | Boneless |
| Preparation | Whole |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Beef ribeye, also known as the cube roll, is cut from the fore rib and carries more intramuscular fat than any other everyday steak cut. That marbling is the point: it renders during cooking and carries flavour through the meat without a sauce. We supply it as a whole roll for roasting, or cut into steaks at the thickness or weight you specify, bone-in on request.
What it is
The ribeye comes from the fore rib section, the same primal that gives our Beef Ribs, and the two cuts share a family resemblance in flavour even though they are prepared very differently. Ribeye is boned out and trimmed for steak or roasting service, where the seam of fat running through the muscle is what sets it apart from leaner cuts.
How it is prepared
Supplied as a whole boneless roll, or cut into individual steaks at your specified thickness or weight. Bone-in preparation is available on request if you want to present it closer to a rib joint than a trimmed steak.
Typical trade use
Grill and steak service is the main use, along with roasting whole as a boneless fore rib joint for carvery or banqueting menus. Steak houses running a fixed ribeye alongside a sharing option often add our Beef Tomahawk for the bone-in version of the same cut, or our heavier-marbled option where a heavier-marbled option is wanted on the same menu. The wider Steak Cuts range and the full Beef category cover everything else from the same order.
Ordering notes
Confirm whether you want the roll boneless or with the bone left in, and the thickness or set weight for individual steaks — we cut to your specification rather than a house standard. Kitchens building a fuller order from the rib primal also stock beef ribs. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Preparation options | Typical use |
|---|---|---|
| Boneless (bone-in on request) | Whole roll, steaks to set thickness | Grill/steak service, roasting whole |
Frequently asked questions
What makes ribeye different from sirloin?
Ribeye carries noticeably more intramuscular fat, which renders during cooking. Sirloin is firmer and leaner with a fat cover along one edge rather than fat running through the muscle.
Can ribeye be supplied bone-in?
Yes, on request — tell us if you want the bone left in rather than a boned-out roll.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
