Organic Beef Rib Eye Steak
Irresistible ribeye steaks, marbled to perfection
At Coombe Farm Organic we're immensely proud of the quality of our organic rib eye steak – it's a Taste of the West Gold Award winner! Beef steak lovers have, in recent times, become increasingly aware and appreciative of the rib eye's unique combination of tender, tasty meat and generous marbling. It needs little more than a pinch of seasoning upon cooking to really draw out the distinctive and robust flavour.
- Delivered frozen
- 1 x 225g, Serves 1
Coombe Farm Organic's rib-eye steaks are taken from the fore rib of the beef carcass. This is deservedly one of the most prized beef cuts – indulgent and smooth-grained with a buttery texture and sweet melting fat that translates directly to flavour. Because all of our beef cattle are slow grown for over two years, their muscles have time to mature naturally and they lay down meat beautifully marbled with fat. To maximise the distinctive flavour and succulence of meat grown this way we hang the carcasses for 3 weeks. This allows the muscles to relax and some moisture to evaporate so you get a steak that's the very best it can be.
- Supplied: Insulated box at -18°C
- Freezing: Will arrive frozen, use by best before date on packaging
- Defrosted: Store between 0 - 5°C and use within 2 - 3 days
Delivery
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We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
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We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
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We have a minimum order of £40.
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The delivery charge is £5.
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No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, which ever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
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Our products will stay frozen at the same temperature for up to 40 hours. Simply put them in your freezer after delivery or in your fridge if you want to defrost them and use them within the next few days.
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At Coombe Farm we believe in sustainability. And we live it. Regarding our packaging:
Eco-friendly
Your delivery box is made of 100% recycled paper and is 100% recyclable.
Delivered Frozen
To keep your order frozen we use ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or simply snip, empty the water and pop in your plastic recycling.Sustainably Insulated
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
Product FAQs
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We deliver our organic produce Tuesday – Saturday and you will be able to choose your preferred delivery day at checkout. The delivery charge is £5.
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Freezing is the most natural way of preserving food. And as here at Coombe Farm Organic we believe in slow-grown, healthy food, a form of preservation that doesn’t need artificial additives gets a big tick from us.
We use blast freezing to preserve all of our meat products. It’s done at the point of butchery, to temperatures of -26°C. This locks in all the freshness, flavour and nutritional value and means you get the longest possible shelf life at home once you’ve defrosted it.
It also guarantees it will arrive with you in tiptop condition - confidently delivering fresh meat would be much more challenging.
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All of our meat is butchered in our in-house butchery by our small team. This means we have full control of what is cut and also means that we can accommodate more requests from our customers.
You will find any product ingredients on the relevant product pages.
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Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
Simplicity is key when it comes to cooking your rib eye. Rare or medium rare is best, so rub a little oil onto each side of the steak, flavour with a little sea salt (our Pink Himalayan is delicious) and fry in a very hot pan or griddle for a minute or two per side. Rest the meat for 5 to 10 minutes wrapped in foil before serving with crunchy chips and garlic mayo spiked with lemon and herbs.
Reviews & ratings
David Hall
Superb flavour and very tender - will definitely order again Superb flavour and very tender - will definitely order again
Posted 2 months ago
sandra levinson
delicious delicious
Posted 2 months ago
Nicola Tattam
The tastiest and tender steak we have had in a long time, delicious The tastiest and tender steak we have had in a long time, delicious
Posted 3 months ago
Halima Mohamed
Love it Love it
Posted 3 months ago
ANIL ONCU
Quick delivery and very well packaged. Quick delivery and very well packaged.
Posted 3 months ago
ALEXANDER CUPILLARI
Posted 3 months ago
Megan Jones
Very tender and tasty. Very tender and tasty.
Posted 10 months ago
Mike Wheeler
The best tasting ribeye I've had in a very long time. The best tasting ribeye I've had in a very long time.
Posted
Laura
Loved these steaks on our next order. Loved these steaks on our next order.
Posted
Louise
Tasty and tender beef even though I over cooked it a touch. Good sized portion. Much nicer than comparable supermarket product. Tasty and tender beef even though I over cooked it a touch. Good sized portion. Much nicer than comparable supermarket product.
Posted
dominic
The steak bore an uncanny resemblance to a rouged Isle of Man but buttressed with a cushion of fat that reminded me of the chalk cliffs of the south of England. Going into the pan it gave the heavy, dense slap of ginger baker punching the foot... The steak bore an uncanny resemblance to a rouged Isle of Man but buttressed with a cushion of fat that reminded me of the chalk cliffs of the south of England. Going into the pan it gave the heavy, dense slap of ginger baker punching the foot pedal and this was followed by the cymbal fizz of protein under heat assault. In the mouth it had the texture of a John Bull cow fed on Japanese beer that had spent time in the pasture pulling obscure calisthenics and some kind of Bovine Tai Chi usually only located in mountain monasteries near the Tibetan border. It tasted of authenticity and hard work; untouched by supermarket talons, unmeasured by the gothic horror of their endless spreadsheets. I would buy it again.
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Jay
Simply the best home cooked steak I've ever tasted, not sure there's much more to say really!! Simply the best home cooked steak I've ever tasted, not sure there's much more to say really!!
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