Salt Moss Dry Aged Ribeye Steaks 300g/10.5oz +
Salt Moss Dry Aged Ribeye Steaks 300g/10.5oz +
Salt Moss Dry Aged on the Bone for at least 28 days
Hanging on the bone in a Salt Moss Dry Aged Chamber, this boneless rib steak takes on a fulness of flavour that can come only from its unrivalled marbling and distinct nut of fat.
The steak lovers paradise is entered and can only be challenged with the addition of the bone
These Ribeye steaks weigh between 300-340g (10.5-12oz) and are individually vacuum packed.
Best served medium for maximum flavour!
Product Info & Storage
Product Info & Storage
Ingredients:
Beef (100%)
Storage Instructions:
Keep refrigerated 0-5C. Once opened use immediately.
Suitable for Freezing - freeze on day of arrival, and use within 3 months. Defrost thoroughly before use and use immediately.
This product contains raw meat and must be cooked.
Shelf Life:
Minimum of 6 days on arrival
Cooking Suggestions
Cooking Suggestions
- Remove from packaging 30 mins before cooking.
- Preheat dry pan to high until smoking hot
- Lightly oil and season steak and place into pan.
- Turn halfway through cooking.
- Rare - 4 to 7 mins
- Medium - 7 to 9 mins
- Well Done - 9 - 11 mins
- Rest on a warm plate for 5 minutes before serving
Packaging Info
Packaging Info
All products are individually vacuum packed to guarantee freshness
The insulated box will keep your goods cool for up to 48 hours
Recycling Information - Product
Film - Don't Recycle
Recycling Information - Box
Cardboard Box - Recycle
Wool Insulation - Recycle
Shipping Information
Shipping Information
Free shipping on orders over £125!
Orders delivered Tuesday - Friday (no Tuesday deliveries following a bank holiday)
Orders placed before 5am will be dispatched the same day
Delivery is a next day service with DPD (NI & ROI) and Royal Mail (UK)
Once order has been confirmed you will receive an email with tracking details
The insulated box will keep your goods cool for up to 48 hours, but please refrigerate (or freeze) your order as soon as it arrives
Share
Absolutely delicious and very tender.best done on the barbecue!
Despite the weather we had an early April barbeque. The Kettyle ribeye steaks are great on the barbie.
Fantastic steaks once again from Kettyle for our St. Patrick's Day family get together. They were melt-in-the-mouth delicious, juicy and tender with an excellent flavour. And I didn't even have to leave the house to buy them:)
The steak was great on it's own, good quality, nice fat, but the dry aged feature was fabulous. Have already ordered again !
Why Choose Kettyle?
100% Irish
All of our meat is 100% from Irish and Northern Irish Farms
Kettyle is nestled in areas of outstanding beauty such as the Kerry Hills, Golden Vale and the Drumlins of Fermanagh. The result is premium quality, grass fed beef.
Grass Fed beef is nutrient-rich with health benefits including fewer calories, greater Omega 3, Vitamin A, Vitamin E and micronutrients all of which emanate from a healthy life in the field
A Cut Above
A written specification is only a guideline for our master butchers. They carefully select each animal and cut with unique specialisation. Every cut is handled differently, and they use their expertise to respectfully achieve the optimum product. Our butcher’s knowledge, along with our processes, always deliver supreme tenderness that carries through to an exquisitely tender eating experience.
Why Salt Moss Ageing?
As the original ‘dry aged company’, we knew we needed to do something even better. This is why we decided to create our own new and unique Salt Moss chambers (caves) using handcrafted Irish seaweed salt bricks – bringing the Irish sea to the Irish land. Pioneered and perfected by our own Kettyle experts, it’s a one-of-a-kind taste.
How Salt Moss Ageing Works
While the meat is cocooned in our chambers, it naturally continues to breathe whilst in an aerobic and naked form.
As the walls are hygroscopic in nature, they draw moisture towards them, yet allow it to pass through and leave the chill environment.
The meat is brought under a more stable control, quicker than a non-Salt Aged alternative, and due to high potassium levels in the walls, the dry culture within the chill is maintained and self-managed.
The Unrivalled Taste
Our Salt Moss Ageing process concentrates the flavour of the meat and almost renders the fat to a dry flakiness. This dry nature enables it to caramelise quickly on the pan, sealing and locking in the sweet yet nutty beefiness. The colour profile is that of treacle – rich and dark.