Hawksmoor 35 Day Dry-British Aged Rib-Eye 400g
£23.50
£58.75 per kgProduct information
Rib-eye: Rich, flavoursome. The curl of Deckle on the side is revered by steak-heads.
We recommend: Medium rare
“Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.” Jay Rayner, Observer
The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we’ve been working with passionate farmers across Britain doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.
Our cuts are all carefully butchered by hand and dry-aged for 35 days in a bespoke dry-aging room, losing on weight but improving in flavour and tenderness. From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh.
Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.
“Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times
"
Country of Origin
Suitable for freezing
Product life guaranteed for 4 days excluding delivery day.
Storage
Keep refrigerated below 5ºC. Once opened, consume within 1 day. Do not exceed use by date. For use by date, see front of pack. Suitable for freezing on day of purchase. Use within 1 month of freezing. Defrost fully before use. Do not refreeze once defrosted.
Preparation and Usage
If the weather allows, grill on the barbecue over white hot coals. If not, use a cast-iron griddle or heavy-gauge frying pan and get very hot (if using a frying pan add a nugget of beef dripping). Season generously with Maldon sea salt just before cooking and turn the steak regularly until it forms a delicious dark golden brown crust. Use a temperature probe to hit your desired cuisson (guideline temperatures included on packaging).
Hawksmoor’s top chef, Matt Brown, has been Head Chef of not one but two restaurants with three Michelin stars. Let him teach you how to cook the perfect steak, sides and more. For Matt’s masterclasses visit thehawksmoor.com/steak
Wash hands and surfaces thoroughly before and after preparing raw meat.
Package Type
Skin Packed
Recycling Information
Box Recycle
Film Don't Recycle
Tray Don't Recycle
Brand
Hawksmoor
Manufacturer
HAWKSMOOR, Unit B, Jack's Place, 6 Corbet Place, London, E1 6NN
Country of Packing
Return To Address
HAWKSMOOR, Unit B, Jack's Place, 6 Corbet Place, London, E1 6NN
Typical Values | per 100g |
---|---|
Energy kJ | 1063 |
Energy kcal | 256 |
Fat (g) | 21 |
of which saturates (g) | 9.1 |
Carbohydrates (g) | 0 |
of which sugars (g) | 0 |
Fibre (g) | 0 |
Protein (g) | 16.8 |
Salt (g) | 0.13 |
Categories
- Brands
Ratings and reviews
Customer reviews (96)
of 16
phenomenal
if you know how to cook these steaks are unbeatable. bbq or reverse sear, restaurant quality at home.
35 day aged.....
Not a lot of flavour. Looked like a very young animal so no amount of ageing would really help. Fortunately I bought on offer, but wouldn't buy again even at a reduced price.
atrocious quality
Filled with gristle. Not what I would expect for the price
Excellence
Absolutely the best quality rib-eye I have found. I am confused by some of the poor reviews because I order these regularly for my sons and they love them! The steaks are consistently tender and juicy.
best home cooked steak
The closest taste to a high quality restaurant steak when cooking at home.
variable quality
Sometimes tender, well marbled with a good beefy flavour. Sometimes tough, no fat and very average flavour
of 16